Silica Benefits in Tomato Powder Production: Anti-Caking, Stability & Quality Preservation - Enhance Your Product with Silica Infusion!

The main reasons for using silica in the production process of tomato powder are as follows:

As an anti-caking agent

Tomato powder exhibits hygroscopicity, tending to absorb moisture and clump during storage and transportation, thereby affecting the product's fluidity and performance. Silica can adsorb onto the surface of tomato powder particles, forming a thin isolation layer that prevents particles from contacting and adhering to each other. This effectively prevents tomato powder from clumping, maintains its good fluidity and dispersibility, and facilitates packaging, storage, and use.

Improve stability

Adding an appropriate amount of silica to tomato powder can enhance its stability under various environmental conditions, enabling the tomato powder to better withstand changes in temperature, humidity, and other factors, extend the product's shelf life, reduce losses caused by deterioration, discoloration, and taste changes, and ensure that the tomato powder maintains its original quality and performance for a longer period of time.

Does not affect product characteristics

Silica has high chemical stability, is tasteless, odorless, and non-toxic. When added to tomato powder, it does not undergo chemical reactions with the components in the tomato powder, nor does it alter the flavor, color, and nutritional value of the tomato powder. It has no negative impact on the quality and taste of the tomato powder, and can play its role without affecting the original characteristics of the product.