ZLSIL22S: High Oil-Absorbing Silica for Food & Pharma Industries | Anti-Caking Agent, Flow Aid | Usage Tips, Dosage Control, Mixing Methods | Applications in Coffee Creamer, Seasonings, Milk Powder | Enhance Taste, Prevent Clumping, Extend Shelf Life

ZLSIL-22S is a high oil-absorbing silica. It is widely used as an anti-caking agent and flow aid in many fields, including food and pharmaceuticals. It can fundamentally solve the problem of product caking due to moisture absorption and pressure, and has a strong adsorption effect, making it an excellent flow promoter. It is widely used in chicken essence, milk powder, non-dairy creamer, instant coffee, cocoa products, dehydrated egg products, sugar powder, powdered soup base, dehydrated vegetable powder, seasoning, etc.

It is also a special-purpose component of mechanical graphic paper. In plant protection, if grinding is to be avoided, it is recommended to use this product as a carrier for solid formulations such as wettable powders (WP) and water dispersible granules (WG).

Key points of ZLSIL-22S application in food: 1. Enhances the shelf life of food products. 2. Inhibits the growth of harmful microorganisms. 3. Maintains the freshness and quality of food. 4. Suitable for a wide range of food products. 5. Easy to apply and integrate into existing food processing systems.

1. Precautions for use
2. Dosage control: It varies depending on the type of food and the process. For example, the addition of salt and sugar/rock sugar ranges from 0.2% to 1%; milk substitutes and lipid concentrates from 0.2% to 1.5%; coffee mate and whey powder from 0.5% to 2%; soup powder and curry powder from 0.2% to 2%.
3. Mixing method: For raw materials with low shear force requirements (such as vitamin premixes), opt for low shear force or free-fall mixers; for materials like salt, a medium shear force mixer can be selected to ensure uniform dispersion.
4. Storage conditions: ZLSIL-22S and foods containing it should be stored in a sealed and dry place to prevent moisture from affecting its performance and causing clumping.
5. Food safety: All products used must meet food-grade purity and other safety standards, and undergo rigorous testing and certification.
6. Quality impact and ingredient function: Evaluate the impact on taste, color, and flavor before use, and adjust and optimize as needed; pay attention to interactions with other ingredients to avoid affecting their effectiveness and stability, and consider compatibility comprehensively when designing the formula.

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1. Coffee creamer: prevents clumping, enhances fluidity and dispersibility, and improves the taste and quality of coffee.
2. Instant beverage powder: moisture-proof, aids dissolution, and maintains consistent taste, such as instant coffee powder and fruit-flavored beverage powder.
3. Table salt: anti-caking, easy to use.
4. Powdery seasonings such as chicken essence: prevent ingredient clumping and ensure uniform seasoning.
5. Milk powder: Prevent oxidation and caking, extend shelf life, facilitate brewing, and make the taste delicate.
6. Nut-based foods: slow down oxidation and moisture absorption, evenly distribute seasoning, preserve flavor and texture, and extend shelf life.
7. Chewing gum: Used as an anti-adhesive agent to prevent sticking and enhance taste.
8. Puffed foods such as potato chips: help seasoning adhere, reduce greasiness, extend shelf life, and maintain crispy texture.