Silicon dioxide for food (anti-caking agent, anti-clumping agent):

As a commonly used food additive, it has fine particles, is loose and porous, has strong adsorption capacity, and is prone to adsorption, which can cause the formation of dispersed water, oil, etc., and can keep food in powder or granular form. It is often used as an anti-clumping agent in food.

I. Main application fields:

Tomato powder, egg powder, milk powder, cocoa powder, sugar powder, plant-based powder, instant coffee, powdered soup stock, and powdered flavoring, etc.

II. Main functions:

1. Prevent clumping and moisture absorption

2. Anti-corrosion and improvement of food texture and appearance

3. Extension of food shelf life

4. Thickening and lubricating effect

5. Stabilization of product color

III. Dosage requirements:

The maximum usage for egg powder, sugar powder, milk powder, cocoa powder, cocoa butter, plant-based powder, instant coffee, and soup stock powder is 15g/kg; for powdered flavoring, it is 80g/kg; for solid beverages, it is 0.2g/kg; for grains, it is 1.2g/kg.

IV. Model selection:

1. According to application fields

2. According to model