PQ Food-Grade Silica : Enhance Food Stability with High-Efficiency Additives for Dairy, Seasonings & Baked Goods | Compliant, Versatile & Eco-Friendly Solutions for Food Processing

Created on 06.29

PQ Food-Grade Silica Anticaking Agent is a functional additive specifically designed for the food industry, playing a key role in powdered food processing with its unique physicochemical properties and broad compliance. Below is a comprehensive overview of its core information:

Product Characteristics and Technical Advantages

1.1 Physicochemical Properties

High Purity: PQ food-grade silica typically contains ≥99% SiO₂, complying with national standards such as GB 25576-2020. It appears as a white, free-flowing powder with uniform particle size distribution (e.g., the Gasil series has an average particle size of ~6.8 μm), effectively preventing particle aggregation.
Mesoporous Structure: The mesoporous design endows it with a high specific surface area (e.g., 185 m²/g as measured by BET method) and an oil absorption value of 280–300 g/100g. It can adsorb excess moisture and oil in foods, forming a barrier to prevent caking.
Chemical Inertness: Insoluble in water and most acids, reacting only with hydrofluoric acid and strong alkalis, ensuring no interaction with food components and preserving original flavor and nutrition.

1.2 Process Adaptability

Low Dust Emission: With a high bulk density (e.g., Gasil AB905 has a bulk density of 6.2 lb/ft³), it reduces dust generation during processing, meeting modern clean production requirements.
Thermal Stability: Maintains structural stability at high temperatures, suitable for processing scenarios like baking and frying.

Application Fields and Functional Analysis

2.1 Core Application Scenarios

2.1.1 Dairy Products and Nutritional Supplements

Milk Powder: Adding 1–3% PQ silica significantly improves flowability and prevents caking caused by moisture absorption. For example, in instant milk powder, its porous structure adsorbs moisture, keeping the product loose under 40℃/75% RH conditions.
Nutritional Fortifiers: As a carrier for vitamins, probiotics, etc., it protects sensitive components from oxidation and degradation, extending shelf life.

2.1.2 Seasonings and Instant Foods

Powdered Flavors/Soups: By adsorbing liquid spices, it converts them into free-flowing solid powders for easy measurement and mixing. For instance, adding 2–5% PQ silica to chicken bouillon prevents caking and enhances dispersibility.
Instant Coffee/Beverages: Improves particle flowability, reduces caking during brewing, and adsorbs excess moisture to maintain product stability.

2.1.3 Baked and Grain Products

Flour/Cake Mix: Prevents caking due to humidity changes, improves dough processing performance, and enhances the texture of finished products.
Puffed Foods: As an anticaking agent and lubricant, it reduces sticking in packaging and improves appearance quality.

2.2 Emerging Applications

2.2.1 Plant-Based Foods

In plant proteins (e.g., soybean protein powder), PQ silica adsorbs oil, prevents layering, improves solubility, and enhances product stability.

2.2.2 Functional Foods

Used as a carrier for functional ingredients like dietary fiber and probiotics, enhancing their stability during processing and storage.

Compliance and Quality Assurance

3.1 Regulatory Certifications

Domestic Standards: Complies with GB 25576-2020 National Food Safety Standard for Food Additive Silica, allowing use in dairy products, seasonings, and other food categories with a maximum addition of 15–20 g/kg.
International Certifications: Some grades are certified by FDA (21 CFR 172.480) for export foods, and also comply with EU EFSA (E 551), Kosher, and Halal standards.
Special Compliance: While PQ products have limited use in table salt under 2025 regulations, they remain compliant in other food sectors.

3.2 Production Management

Certified by ISO 9001 quality management system, with some production lines complying with GMP standards to ensure batch-to-batch consistency.
Export products meet international market access requirements such as Russian EAC certification.

Differentiated Advantages vs. Competitors

4.1 Performance Comparison

Anticaking Efficiency: PQ silica’s oil absorption (280–300 g/100g) is higher than some competitors (e.g., Grace SYLOID 63 FP’s 200 g/100g), performing better in high-humidity environments.
Processing Compatibility: Its high bulk density (e.g., 6.2 lb/ft³ for Gasil AB905) facilitates mixing with other excipients and reduces electrostatic adsorption.

4.2 Cost-Effectiveness

High adsorption capacity reduces usage, with lower overall costs than traditional anticaking agents (e.g., sodium aluminosilicate).
Low dust emission minimizes processing loss and improves production efficiency.

Usage Recommendations and Precautions

5.1 Dosage Control

Recommended addition: 0.5–3%, adjusted according to food type and environmental humidity. For example, milk powder in high-humidity regions may require 2–3% addition.

5.2 Compatibility

Avoid prolonged contact with strongly acidic or alkaline substances to prevent affecting adsorption performance.
Can be used in combination with excipients like magnesium stearate and microcrystalline cellulose, but compatibility testing is required first.

5.3 Storage Conditions

Store in a sealed container in a dry, cool place to avoid moisture affecting flowability.

Sustainability and Industry Trends

6.1 Green Production

PQ Group promotes process optimization to reduce energy consumption and waste emissions, aligning with China’s "Double Carbon" policy.

6.2 Regulatory Adaptation

In response to 2025 food additive regulations, PQ is adjusting product formulations to ensure compliance in core sectors like dairy and seasonings.

Conclusion

PQ food-grade silica anticaking agent stands out as the preferred additive for milk powder, seasonings, baked foods, and other fields, leveraging three core advantages: high-efficiency anticaking, broad compliance, and process adaptability. Its mesoporous design and high adsorption capacity not only solve caking issues but also support the development of functional foods. Against the backdrop of 2025 regulatory adjustments, PQ ensures product applicability in mainstream markets through continuous innovation, making it a reliable choice for food processing enterprises to enhance product stability and market competitiveness. For customized solutions, contact PQ’s technical service team for detailed technical data sheets.

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