Evonik Silica: A Comprehensive Analysis of Food-Grade Applications

ساخته شده در 12.19

Evonik Silica: A Comprehensive Analysis of Food-Grade Applications

1. Executive Summary

As the world's largest silica producer, Evonik offers two major series of food-grade silica products: fumed silica (AEROSIL®) and precipitated silica (SIPERNAT®). Compliant with China's National Food Safety Standard GB2760-2011 (China National Standard Food Additive Number CNS 02.004, International Numbering System for Food Additives INS 551), these products primarily function as anti-caking agents. Manufactured via flame hydrolysis (for fumed silica) and wet process (for precipitated silica), they feature unique nanostructures and excellent adsorption and dispersion properties. In the food industry, they serve four core purposes: flow aid/anti-caking, carrier, spray drying aid, and grinding aid, and are suitable for a wide range of food products including milk powder, salt, instant drinks, and spices. Representative products such as SIPERNAT®350 (dust-free anti-caking) and AEROSIL®200F (high-purity anti-caking and dust-reducing) demonstrate outstanding performance. With food-grade registrations across Europe, the North American Free Trade Area (NAFTA), Asia-Pacific, and other regions, Evonik is capable of providing customized solutions to meet diverse customer needs.

2. Mind Map

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3. Detailed Summary

I. Company Background & Product Positioning

Corporate Strength

Evonik ranks as the world's largest silica producer, boasting over 3,500 employees dedicated to serving inorganic materials customers globally. With 26 production facilities, R&D centers, and application laboratories worldwide, and headquartered in Hanau, Germany, the company ensures global product supply capability.

Product Portfolio

Evonik's core offerings include fumed silica (AEROSIL®), precipitated silica (SIPERNAT®), as well as specialty oxides, dispersions, and matting agents. The company focuses on delivering high-value-added products and technical support tailored to the food industry.

II. Basic Information of Food-Grade Silica

Safety Standards

Complies with the National Food Safety Standard GB2760-2011, with CNS number 02.004 and INS number 551. Its primary function is as an anti-caking agent.

Production Processes

Fumed Process

: Adopts flame hydrolysis technology. At temperatures above 1000°C, silicon tetrachloride reacts with hydrogen and oxygen to produce fumed silica.

Reaction Formula: $$\ce{SiCl_{4} + 2H_{2} + O_{2} -> SiO_{2} + 4HCl ^$$

The process flow includes mixing, combustion reaction, separation, and deacidification treatment.

    - Precipitated Process: Adopts a wet process. At temperatures below 100°C, sodium silicate reacts with sulfuric acid to produce precipitated silica.

Reaction Formula: $$\ce{Na_{2}O·SiO_{2} + H_{2}SO_{4} -> SiO_{2} v + Na_{2}SO_{4} + H_{2}O$$

The process flow includes precipitation reaction, filtration, drying, and grinding/granulation.

Morphology & Structure

Both product types exhibit a hierarchical structure: primary particles → aggregates (bonded by chemical bonds) → agglomerates (bonded by van der Waals forces). For the fumed silica AEROSIL®200F, the primary particle size is approximately 12 nm, the aggregate size ranges from 80 to 120 nm, and the agglomerate size exceeds 1 μm.

III. Core Applications in the Food Industry (Including Principles, Examples & Recommended Products)

Application Scenario	Mechanism of Action	Typical Food Applications	Recommended Product Grades
Flow Aid/Anti-caking	1. Adsorbs onto particle surfaces, increasing inter-particle spacing, reducing contact area, and weakening adhesive forces. 2. Absorbs surface moisture of particles to prevent caking.	Milk powder, high-calcium milk powder, salt, icing sugar, instant drinks, spices (garlic powder, chili powder)	SIPERNAT®22S, SIPERNAT®350, AEROSIL®200F
Carrier	Utilizes its highly porous structure to adsorb liquids, converting high-viscosity liquids into easy-to-handle, accurately dosable powders (up to 75% concentration achievable).	Vitamin E oil, liquid flavors, functional nutritional additives, seafood/plant extracts	SIPERNAT®22, 33, 50, 680, 2200
Spray Drying Aid	1. Ensures product flowability during production and prevents caking. 2. Reduces particle adhesion to spray tower inner walls, lowering material loss and cleaning frequency.	Coffee creamer, protein powder, egg yolk powder, milk powder, tomato powder, yeast extract	SIPERNAT®22S, 50S, 680
Grinding Aid	1. Reduces caking of low-melting-point products during grinding. 2. Absorbs liquids generated during grinding, preventing equipment clogging and improving production efficiency.	Icing sugar, flavors, health food, herbal spices, chili powder	SIPERNAT®22, 22S, 50, 50S

IV. Characteristics & Advantages of Representative Products

SIPERNAT®350

Core Advantages

: Specifically designed for easily caking soft food powders; provides dual effects of anti-caking and dust suppression; disperses uniformly without requiring high stirring force.

: Fat powders, dairy powders, icing sugar premixes, instant drink ingredients, milk solids, salt premixes, etc.

: 0.2%–0.4% (excessive dosage may cause dust issues).

AEROSIL®200F

Core Advantages

: High purity; simultaneously reduces caking and dust; maintains the bright color of food powders (e.g., chili powder).

: Viscous powders (e.g., sausage seasoning), chili powder, flavors, etc.

: 0.5%–1.0% (optimal effect range).

Comparative Advantages

As a flow aid, the SIPERNAT® series outperforms tricalcium phosphate (e.g., better flowability at the same dosage in milk powder).
SIPERNAT®33, as a carrier, can reduce silica usage by 27.7% when producing 72% concentration vitamin E powder compared to 65% concentration powder.

V. Food Categories & Maximum Usage Limits (GB2760-2011)

Food Category Code	Food Name	Maximum Usage (g/kg)	Remarks
01.03	Milk powder (including sweetened milk powder) and cream powder, and their modified products	15.0	-
02.05	Other fats or fat products (limited to non-dairy creamer)	15.0	-
03.0	Frozen beverages (excluding 03.04 edible ice)	0.5	-
05.01.01	Cocoa products (including fats, powders, pastes, etc., with cocoa as the main raw material)	15.0	-
06.01	Raw grains	1.2	-
10.03.01	Dehydrated egg products (protein powder, egg yolk powder, etc.)	15.0	-
11.06	Other sweeteners (limited to powdered sugar)	15.0	-
12.01	Salt and salt substitutes	20.0	-
12.09	Spices and condiments	20.0	-
12.10.01	Solid compound seasonings	20.0	-
14.06	Solid beverages	15.0	-
16.07	Others (for soybean product processing)	0.025	For compound defoamers; dosage calculated per kg of soybeans

VI. Global Supply Availability

Product Grade	Europe	NAFTA	Asia-Pacific & Other Regions
Fumed Silica AEROSIL®200	+	+	+
Fumed Silica AEROSIL®200F	+	-	+
Fumed Silica AEROSIL®380	-	+	+
Fumed Silica AEROSIL®380F	+	-	+
Precipitated Silica SIPERNAT®22	+	+	+
Precipitated Silica SIPERNAT®22S	+	+	++ (China-specialized)
Precipitated Silica SIPERNAT®25	-	-	For Japanese market only
Precipitated Silica SIPERNAT®50	+	+	+
Precipitated Silica SIPERNAT®50S	+	+	+
Precipitated Silica SIPERNAT®350	+	+	+
Precipitated Silica SIPERNAT®340	-	+	-
Precipitated Silica SIPERNAT®680	+	+	++ (China-specialized)
Precipitated Silica SIPERNAT®2200	+	+	+

Note: + = Available; ++ = China-specialized supply

4. Key Q&A

Q1: What are the core application scenarios of Evonik's food-grade silica in the food industry, and what are the underlying mechanisms?

A1: There are four core application scenarios: ① Flow aid/anti-caking; ② Carrier; ③ Spray drying aid; ④ Grinding aid.

Core Mechanisms:

① Flow aid/anti-caking: Increases inter-particle spacing to reduce contact area and weaken adhesive forces, while absorbing moisture to prevent caking.

② Carrier: Uses its highly porous structure to adsorb liquids, converting high-viscosity liquids into easy-to-handle powders.

③ Spray drying aid: Enhances product flowability and reduces adhesion to equipment surfaces.

④ Grinding aid: Absorbs liquids generated during grinding, preventing caking of low-melting-point products and clogging of equipment.

Q2: As representative food-grade silica products of Evonik, what are the differences in core advantages and suitable scenarios between SIPERNAT®350 and AEROSIL®200F?

A2: ① SIPERNAT®350: Its core advantages are "anti-caking + dust suppression". It disperses uniformly without requiring high stirring force, and is suitable for easily caking soft food powders such as fat powders, dairy powders, and icing sugar premixes. The recommended dosage is 0.2%–0.4%.

② AEROSIL®200F: Its core advantage is high purity. It can simultaneously reduce caking and dust, and maintain the bright color of food powders. It is suitable for viscous powders (e.g., sausage seasoning), chili powder, flavors, etc. The recommended dosage is 0.5%–1.0%.

Q3: According to the GB2760-2011 standard, what are the key regulations on the maximum usage of food-grade silica in different food categories? Which food category has the strictest usage restrictions?

A3: Key Regulations: ① Salt and salt substitutes, spices and condiments, and solid compound seasonings have the highest maximum usage limit (20.0 g/kg). ② Ten food categories including milk powder, non-dairy creamer, and cocoa products have a maximum usage limit of 15.0 g/kg. ③ Frozen beverages (excluding edible ice) have a limit of 0.5 g/kg. ④ Raw grains have a limit of 1.2 g/kg. ⑤ The strictest limit applies to "soybean product processing (for compound defoamers)", with a maximum usage of only 0.025 g/kg per kg of soybeans.

The strictest usage restriction applies to soybean product processing (for compound defoamers), with a maximum usage of only 0.025 g/kg (calculated per kg of soybeans).