Silica (nanosilica), as an important food additive, plays a variety of key roles in the food industry, significantly improving food texture and stability. The following are the main applications and mechanisms of action of silica in food:

I. Main Applications of Silica in Food
Rheological Thickener
Used to adjust the viscosity and flowability of foods, improving product texture and stability.
Widely used in dairy products, condiments, and beverages.

Anti-Settling Agent
Prevents particles from settling in liquids, maintaining food uniformity.
Commonly used in liquid foods such as juices and sauces.

Anti-Caking Agent
Prevents clumping and maintains the flowability of powdered foods.
Used in powdered foods such as milk powder and coffee powder.

Chewable Capsule Filler
Used as a filler material for health supplement capsules.
Provides good physical stability and solubility.

Special Food Applications
Used as a colorant in specialty foods such as bamboo charcoal lava buns. Be aware of the scope of use and usage limits.

II. Functions and Mechanisms of Silica in Food
Thickening Effect
Surface silanol groups form a hydrogen bond network, increasing system viscosity.

Improving food texture and mouthfeel.
Anti-settling Effect
Adsorbs on particle surfaces, increasing interparticle repulsion and preventing solid particles from settling and separating.

Stabilizing Effect
Improves the emulsification and stability of foods.

Extends shelf life.
Defoaming Effect
Hydrophobic silica quickly breaks down foam structures. Used as a defoamer in food processing.

III. Safety Standards and Usage Specifications

National Standard
Complies with GB 1886.384-2025, "Food Additives - Vegetable Carbon Black."
Strict limits on heavy metals such as lead and arsenic.

Scope of Use
Use in accordance with GB 2760-2014.
Approved for use in 12 food categories, including frozen drinks, candies, and compound seasonings.