Food grade silica anti caking agent is a white fluffy powder that can solve the problem of product clumping caused by moisture absorption and pressure, while also having adsorption properties. A substance mainly added to granular or powdered foods to prevent agglomeration and maintain their looseness or free flow.
It is mainly used as food anti caking agent, thickener, stabilizer, essence and spice adsorption desiccant. For example, it is used in the formula of egg powder, milk powder, cocoa powder, cocoa butter, powder essence and other products.
1. Silicon dioxide: used as a lubricant, anti adhesive, and flow aid
2. Silicon dioxide for food and beverage: flow aid, anti caking performance.
(1) The "Hygienic Standards for the Use of Food Additives" stipulate that it can be used for vegetable fat powder and cream, with a dosage of 20g/kg; Used for ice cream, 40g/kg; High fiber food, bread, 50g/kg.
(2) Practical reference: Adding this product to ice cream can enhance emulsification, prevent the formation of ice residue, and improve taste. The specific formula is: 10g clear flour, 1/4 egg, 10g milk powder, 5g carboxymethyl cellulose and microcrystalline cellulose (ratio of 12.5:87.5), 10g sugar, and 70g water.
