Silicon Dioxide

Filler: 

Silica is widely used in pressed candies, chocolates and other desserts due to its excellent filling effect and light texture. It can increase the volume of desserts and reduce their weight, while lowering the manufacturing cost.

Desiccant: 

Silicon dioxide has a strong hygroscopic property and can absorb moisture in food, keeping it dry and stable. Therefore, it is often used in foods that need to avoid damp or high-temperature environments, such as milk powder, cereal and oatmeal, etc.

Antioxidant: 

Due to its strong antioxidant properties, silicon dioxide is widely used in the production processes of many foods such as cakes, biscuits, and potato chips. It helps protect nutrients such as fat, protein and vitamins in food and extend the shelf life of food.

Ph stabilizer:

The pH of food is one of the key factors affecting its taste and quality. Silicon dioxide has the properties of resisting acids and alkalis, which can maintain the stability of the pH level during food production, ensuring the taste and quality of the food.

Anti-caking agent: 

Silica, as an anti-caking agent, is widely used in powdered mixtures, seasonings and coffee brighteners. It can prevent the adhesion between powder particles, maintain the fluidity of the powder, and thereby improve the processing performance and user experience of the product.

Clarifying agent: 

In the beverage industry such as beer and fruit juice, silica can coagulate turbid substances and has a clarifying effect. It can effectively remove the turbid protein in beer without affecting the quality of the beer product, and the loss of beer throughout the entire processing is extremely low.