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Discover Food-Grade Silica: Safe, Versatile Additive for Food Products | High Purity, Anti-Caking, and Stabilizing Agent
Created on 10.06
The following is the content framework of independent documents generated for 50 questions respectively (each focusing on a single question, concise language, accurate information, in line with Google's requirements for "content relevance, authority and readability", which can be directly copied into Word documents for formatting):
Document 1: What is food-grade silicon dioxide (SiO₂)?Food-grade silicon dioxide (SiO₂) is an amorphous silicon dioxide purified and processed to meet the safety standards of food additives. It is mainly produced by gas phase method or precipitation method, and is a white powder with the characteristics of tasteless, odorless and chemical inertness.
As a legal food additive (EU code E551, China CNS number 02.004), its core functions are anti-caking, flow aid, stabilization, and adsorption. It is widely used in foods such as milk powder, condiments, and beverages, and must meet the purity and heavy metal limit requirements set by international/domestic authoritative institutions including the FDA, EFSA, and GB 2760.
Document 2: Is food-grade silica safe for human consumption?
Yes, food-grade silica that meets the standards is safe for human consumption.
International regulatory bodies such as the U.S. FDA (classified as GRAS safe substance) and Europe's EFSA have approved its use within specified doses, confirming no health risks. Three key factors ensure safety: First, its chemical inertness prevents reactions with human tissues or food components. Second, humans cannot absorb amorphous silica dioxide, which is completely excreted through feces without accumulation. Third, production processes strictly control heavy metal content (e.g., lead, arsenic) to below 0.01%, effectively preventing harmful impurities from entering the body.
Document 3: What are the side effects of eating silicon dioxide in food? (What are the side effects of eating food with silica?
Food-grade silica has no known side effects when eaten in the prescribed dose of food additives.
Long-term excessive intake of non-food-grade silica (such as industrial-grade products containing impurities or crystalline silica) may irritate respiratory or digestive tracts through particle deposition. However, this situation differs from the compliant addition of silica in food products. Cases of allergic reactions in individuals with sensitive constitutions are extremely rare, and no authoritative research has confirmed that safe consumption would cause adverse effects.
Document 4: Is silica approved by FDA and EFSA for food use?
Yes, silica has been officially approved for use in food by the FDA (US Food and Drug Administration) and EFSA (European Food Safety Authority).
• The FDA has classified it as a GRAS (generally considered safe) substance, allowing it to be used in food as needed (no specific limits, based on the principle of "reasonable necessity");
• Through the evaluation (EFSA Journal 2018; 16(10)), EFSA confirmed that it is safe as a food additive (code E551) under specified application scenarios, with no daily allowable intake (ADI) limit, and clarified the technical requirements such as production process and purity.
Document 5: What is E551 food additive? (E551 is the EU code for silicon dioxide) (What is the food additive E551? (E551 is the EU code for silicon dioxide))
E551 is the official code for silica in the EU food additive numbering system, covering food-grade fumed silica, precipitated silica and silica gel (different forms of amorphous silica).
As a multi-functional food additive approved by the European Union, E551 is mainly used to prevent powder foods (such as milk powder and spices) from clumping, improve powder flowability, stabilize beverage system, and adsorb volatile flavor substances. It must meet the purity standards of EU Regulation (EC) No 1333/2008 (e.g., SiO₂ content ≥99%, heavy metal limit ≤0.002%).
Document 6: Does food-grade silica accumulate in the human body? (Does food-grade silica accumulate in the human body?)
No, food-grade silica doesn't accumulate in the body.
The key reason lies in the amorphous structure of food-grade silica, which typically has particle diameters at the micron level. The human digestive system cannot break down or absorb this inert substance—— It is neither soluble in water nor stomach acid, and does not chemically react with digestive fluids. Consequently, it is completely excreted unchanged through feces, posing no risk of tissue deposition or accumulation. This conclusion has been confirmed by long-term safety evaluations conducted by institutions including the FDA and EFSA.
Document 7: Is silica in food natural or synthetic? (Is silica in food natural or synthetic?
Silica in food is mainly synthesized, with a small amount from natural extracts (but purified).
• Synthetic silica: produced by gas phase method (silicon tetracloride hydrolysis) or precipitation method (sodium silicate and acid reaction), with high purity and controllable performance, is the mainstream source in food industry (e.g., anti-caking agent, stabilizer);
• Natural silica: extracted from natural minerals such as quartz sand and diatomite, which need to be purified to remove impurities (such as heavy metals and crystalline silica), and only used in a few specific scenarios (such as filter additives), but its safety and functionality are not fundamentally different from synthetic products.
Document 8: Can people with allergies eat food containing silicon dioxide? (Can people with allergies eat food containing silicon dioxide?)
Usually yes, food grade silica rarely causes allergic reactions.
Silica itself is chemically inert and does not belong to common allergens (such as milk, nuts, gluten). Currently, there are no authoritative medical reports worldwide that confirm that it causes allergies.
If people with allergic constitution feel uncomfortable after eating food containing silica, it is more likely to be related to other ingredients in the food (such as spices and preservatives) rather than silica itself. If in doubt, check the food ingredient list to exclude other allergens or consult a doctor.
Document 9: Are nanoparticles in food-grade silica safe? (Is it safe to have nanoparticles in food-grade silica?)
At present, the international authority believes that a small amount of nanoparticles (particle size <100nm) in food grade silica is safe to use within the prescribed dose.
Research by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), and other agencies confirms that food-grade silica nanoparticles, despite their small particle size, maintain an amorphous structure. These particles aggregate with others to form micrometer-scale aggregates that cannot be absorbed by the human body and are ultimately excreted through feces. Moreover, production processes strictly control nanoparticle content to prevent excessive accumulation. As of 2024, there is no evidence indicating that nanoparticles in compliant food-grade silica pose health risks to humans.
Document 10: Does silica affect the nutritional value of food?
No, silica does not affect the nutritional value of food.
The core reason lies in the extreme chemical inertness of silica dioxide. It does not react with nutrients like proteins, vitamins, and minerals in food, nor does it disrupt nutritional structures. Moreover, since it isn't absorbed by the human body, it functions solely as a "functional additive" (such as anti-caking and stabilizing effects). After use, it is excreted through feces without interfering with the digestion and absorption of food nutrients.
Document 11: What is the purpose of silica in food? (What is the purpose of adding silica to food?)
The core purpose of adding silica to food is to play its role as a multi-functional additive, which mainly includes four scenarios:
1. Anti-caking agent: absorb free water in powdered food (such as milk powder, seasoning) to prevent particle clumping and keep loose state;
2. Flow aid: improve the flow of powder, facilitate the mixing, filling and other process operations in food production;
3. Stabilizer/thickener: enhance the stability of beverage and sauce system, prevent layering and precipitation;
4. Adsorbent/carrier: adsorb oil, volatile flavor substances or trace nutrients (such as vitamins), prolong the shelf life of food or achieve nutrient release.
Document 12: Why is silica used as an anti-caking agent in powdered foods?
Silica is used as an anti-caking agent in powdered food mainly because of its unique physical structure and properties:
5. High specific surface area and adsorption: silica powder has a porous structure, large specific surface area (usually 100-300m²/g), can quickly adsorb free water in powdered food, reduce the adhesion between particles caused by moisture;
6. Isolation effect: silica particles are small (usually 5-20μm), which can be evenly dispersed on the surface of food particles to form a "physical isolation film" to prevent particles from contacting and agglomeration;
7. Chemical inertness: does not react with food ingredients, does not affect flavor and taste, and meets food safety standards. Compared with other anti-caking agents (such as calcium carbonate), the dosage is less (usually 0.1%-1%), and the effect is more stable.
Document 13: How does silica improve powder flow in food production?
Silica improves powder flow through physical action, and there are two core mechanisms:
8. Reduce the friction between particles: silica particles are small and smooth on the surface. When added to food powder (such as flour, protein powder), they will fill in the gaps between food particles, replace the direct contact between particles, reduce the friction coefficient, and make the powder easier to "slide";
9. Destroy particle agglomeration structure: it can adsorb the static electricity and trace moisture on the surface of food particles, break the particle agglomeration caused by static electricity or moisture, make the powder from "clumping state" to "dispersed state", so as to improve the flow efficiency in production equipment (such as hopper, conveying pipeline) and reduce blockage.
Document 14: What role does silica play in beer and wine production?
In beer and wine production, silica mainly acts as a clarifying agent and stabilizer:
10. Clarification effect: Beer and wine contain colloidal impurities such as protein, tannin and polysaccharide, which will make the wine turbid. The porous structure of silica can adsorb these colloidal particles to form larger flocculation precipitation, which can be removed by filtration to improve the transparency and clarity of the wine;
11. Stabilizing effect: Adsorption can easily lead to the "cold turbidity" of the wine body (such as alcohol soluble protein in beer), prevent the wine from turbidity and precipitation during low temperature storage, and prolong the shelf life; at the same time, it does not affect the flavor, taste and alcohol content of the wine.
Document 15: Why is silica added to milk powder and protein powder?
The addition of silica to milk powder and protein powder is mainly to solve two core problems in its production and storage:
12. Prevent lumps: milk powder and protein powder are easy to absorb moisture, and the particles are easy to stick together due to moisture, which affects the solubility and eating experience. Silica dioxide can adsorb free water and form a isolation layer on the surface of the particles to effectively avoid lumps;
13. Improve fluidity: In production, milk powder and protein powder need to go through mixing, filling and other processes. The addition of silica can reduce the friction between particles, improve fluidity, ensure accurate filling, reduce equipment blockage, and ensure that the products can be easily scooped after opening, and are not easy to form a ball.
Document 16: Can food-grade silica be used as a food stabilizer?
Yes, food grade silica is one of the most commonly used food stabilizers, especially for liquid and semi-liquid foods.
Its stabilizing effects are achieved through two key mechanisms: 1. Silica dioxide particles, being small in size and highly dispersed, form a "suspension network" within liquid systems (such as plant-based protein beverages and flavored syrups), effectively preventing the sedimentation and stratification of solid particles like proteins or pulp; 2. The enhanced viscosity improves the stability of sauces (including salad dressings and ketchup) by maintaining optimal consistency while preventing water separation.
When used as a stabilizer, it is used in small amounts (usually 0.05%-0.5%), which does not affect the flavor of food, and meets the requirements of FDA, GB 2760 and other standards.
Document 17: What is the function of silicon dioxide in seasonings and spice mixes?(What is the function of silicon dioxide in seasoning and mixed spices?)
In seasoning and mixed spices, silica mainly plays two functions: anti-cling and flavor stability:
14. Anti-jarling and anti-agglomeration: Seasonings (such as chicken powder, salt, compound seasoning powder) and mixed spices (such as curry powder, barbecue powder) are mostly powder, which is easy to absorb moisture and form lumps. Adding silica can adsorb free water and keep the product loose, convenient for weighing, spreading and dissolving;
15. Adsorption and preservation of fragrance: its porous structure can adsorb the volatile flavor components (such as essential oil, aroma substances) in spices, reduce the loss of flavor in storage and transportation process, prolong the fragrance shelf life of products, and ensure the uniform release of flavor at each use.
Document 18: How does silica help in extending the shelf life of food?
Silicon dioxide can indirectly extend the shelf life of food by controlling the moisture and unstable components in the food environment. There are two core paths:
16. Moisture-proof and bacteriostatic: adsorb free water in food (such as biscuits, milk powder), reduce the water activity (Aw value) of food, and water activity is the key condition for the growth of microorganisms (such as mold, bacteria), Aw value can inhibit the reproduction of microorganisms, reduce the risk of deterioration;
17. Stable oxidation components: adsorb oil, vitamins and other oxidation or volatile components in food, reduce their contact with air, delay oxidation rancidity (such as nut powder rancidity) or flavor loss, so as to prolong the quality retention period of food.
Document 19: Is silica used in Whole30-compliant foods? (Is silica used in Whole30-compliant foods?)
Usually yes, silica itself does not violate the core principles of the Whole30 diet.
The Whole30 diet prohibits added sugar, grains, legumes, dairy (partially allowed), artificial colors/flavors, etc., but does not explicitly prohibit food-grade silica —— because it is an inert substance that is not absorbed by the human body and does not belong to "components that cause inflammation or affect metabolism".
When choosing food, check the food ingredient list: if it only contains silica as an anti-caking agent and no other prohibited ingredients, it meets the requirements of Whole30; however, some Whole30 foods that strictly follow the "minimal ingredients" may replace silica by optimizing the process (such as vacuum packaging) to reduce the number of additives.
Document 20: Can food-grade silica act as a flavor carrier?
Yes, food grade silica is an excellent flavor carrier, especially for powdered and granular foods.
The carrier function originates from the porous structure: silica has a large number of micrometer-sized micropores and a large specific surface area, which can fix liquids or volatile flavor substances (such as flavoring and essential oil) in the pores through physical adsorption, forming a stable "flavor-carrier" complex.
This complex can prevent the volatilization, oxidation or reaction of flavor substances with other food ingredients. When food is processed (such as baking) or eaten, flavor substances are slowly released to ensure uniform and lasting flavor of food. It is widely used in solid drinks, biscuits, seasoned potato chips and other products.
Document 21: What are the key properties of high-quality food-grade silica?
High quality food grade silica needs to have the following five key characteristics:
18. High purity: SiO₂ content is more than 99%, heavy metal (lead, arsenic, mercury) content is less than 0.002%, no harmful impurities;
19. Controllable specific surface area and pore size: the specific surface area is usually 100-300m²/g, and the pore size distribution is uniform to ensure stable adsorption and anti-clumping;
20. Good dispersion: can be evenly dispersed in food, no agglomeration particles, avoid affecting the taste of food;
21. Chemical inertness: does not react with food ingredients (acid, alkali, protein, etc.), does not change the flavor and color of food;
22. Compliant with safety standards: certified by FDA, EFSA, GB 2760 and other authoritative institutions, particle size and sanitary indicators (such as microorganisms) meet the standards.
Document 22: What is the difference between fumed silica and precipitated silica for food use?(What is the difference between food grade fumed silica and precipitated silica?)
The core difference between food gas-phase silica and precipitation silica lies in the production process, structure and application scenario:
Comparative item | Gas phase silica | Precipitation silica |
production engineering | Silicon tetracloride hydrolysis at high temperature (flame hydrolysis method) | Sodium silicate reacts with acid (such as sulfuric acid) to precipitate |
structural property | Large specific surface area (200-400m²/g), fine particles (5-50nm) | Medium specific surface area (100-300m²/g), large particles (1-20μm) |
major function | Thickening and stabilizing (e.g. beverages, sauces) | Anti-clogging, flow aid (e.g. milk powder, condiments) |
dosage | Very small (0.05%-0.2%) | Small amount (0.1%-1%) |
Representative products | Winchu AEROSIL® 200F | Solvay T38, Evonik Sipernat® 22S |
Document 23: What purity standards must food-grade silica meet? (What purity standards must food-grade silica meet?)
Food grade silica should meet the international/domestic unified purity standards, the core requirements include:
23. Purity of active ingredient: SiO₂ content is more than 99% (gas phase method) or more than 98% (precipitation method) to ensure the proportion of effective ingredients;
24. Heavy metal limit: lead (Pb) ≤0.002%, arsenic (As) ≤0.001%, mercury (Hg) ≤0.0001%, cadmium (Cd) ≤0.0005%, in line with FDA, EFSA, GB 2760 and other standards;
25. Limit of impurities: sulfate (SO₄²-) ≤ 0.5%, chloride (Cl-) ≤ 0.1%, no other harmful chemical impurities;
26. Hygienic index: the total number of microorganisms should be less than or equal to 100CFU/g, and no detection of E. coli, mold and yeast should be detected to ensure food hygiene and safety.
Document 24: What are the heavy metal limits for food-grade silicon dioxide? (What are the heavy metal limits for food-grade silica)
According to international mainstream standards (FDA, EFSA, China GB 2760-2024), the heavy metal limits for food-grade silica are uniform and stringent, with the following core indicators:
• Lead (Pb):≤ 0.002% (i.e., 20mg/kg);
• Arsenic (As): ≤0.001% (i.e., 10mg/kg);
• Mercury (Hg): ≤ 0.0001% (i.e., 1mg/kg);
• Cadmium (Cd): ≤ 0.0005% (i.e., 5mg/kg);
• Total heavy metal (Pb): ≤ 0.005% (i.e., 50mg/kg).
These limits are designed to prevent heavy metals from being ingested through food additives and protect human health. Manufacturers are required to prove that their products meet the standards through third-party testing (such as SGS and Sweeney Testing).
Document 25: How to test the quality of food-grade silica?
The quality of food grade silica should be tested around three dimensions: purity, safety and function. The common methods are as follows:
27. Purity detection: the content of SiO₂ was measured by X-ray fluorescence spectrum (XRF), and the content of sulfate, chloride and other impurities was measured by ion chromatography;
28. Heavy metal detection: inductively coupled plasma mass spectrometry (ICP-MS) or atomic absorption spectrometry (AAS) is used to accurately determine the content of heavy metals such as lead, arsenic and mercury;
29. Functional testing: specific surface area is measured by specific surface area meter, particle size distribution is measured by laser particle size meter, and DBP adsorption value is tested to evaluate the adsorption capacity;
30. Hygienic test: microbial culture method to detect total bacterial count, E. coli, mold and so on;
31. Compliance verification: check whether the product has passed FDA, EFSA, FAMI-QS and other authoritative certification, and check the test report (COA).
Document 26: What is the particle size requirement for food silica in different applications?
The particle size requirements of food-grade silica vary with different application scenarios, and the core matches the "functional requirements". The common scenarios are as follows:
• Anti-caking agent (powder, seasoning): particle size 5-20μm, moderate particles, can form an effective isolation, but not affect the taste of food;
• Stabilizer/thickener (beverage, sauce): particle size 1-10μm, fine particles are easy to disperse, forming a stable suspension system, avoid stratification;
• Flow aid (flour, protein powder): particle size 3-15μm, balance the flow and dispersion, to ensure smooth production process;
• Flavor carrier (solid beverage, biscuits): particle size 2-10μm, porous structure is easier to adsorb flavor substances and release evenly;
• Clarifying agent (beer, wine): particle size 10-30μm, large particles, easy to adsorb colloids and precipitate and filter.
Document 27: Is food-grade silica tasteless and odorless? (Is food-grade silica tasteless and odorless?)
Yes, food-grade silica that meets the standards is odorless and tasteless.
The reasons are as follows: 1. Food-grade silica dioxide is a high-purity amorphous silica dioxide with strong chemical inertness, containing no taste or odor-causing impurities (such as organic compounds or metal oxides); 2. During production, processes like purification and drying remove all volatile substances and odorous components, ensuring the product remains completely odorless and taste-free.
This characteristic makes it not to change the original flavor and taste of food when added, but only play a functional role, which is one of the important advantages of its use as a food additive.
Document 28: What are the storage conditions for food-grade silica powder?
The storage of food-grade silica powder should follow the principles of "moisture-proof, light-shielding, sealing and pollution avoidance", and the specific conditions are as follows:
32. Environmental requirements: storage temperature 15-30℃, relative humidity ≤60%, avoid moisture environment to cause the product to absorb moisture and lump;
33. Packaging requirements: use sealed polyethylene bag or cardboard barrel packaging, open and seal in time to prevent moisture and impurities into;
34. Storage requirements: placed in a cool, dry, ventilated warehouse, away from heat source, fire source and odorous substances (such as chemicals, spices), avoid cross contamination;
35. Shelf life: Under the above conditions, the shelf life of unopened products is usually 24 months. It is recommended to use up within 3 months after opening.
Document 29: Does food-grade silica react with other food ingredients? (Does food-grade silica react with other food ingredients?)
No, food-grade silica does not react with other food ingredients.
The core reason lies in its exceptional chemical inertness: Food-grade silica exhibits stable chemical structure with tightly bonded Si-O bonds, which prevent oxidation, hydrolysis, or acid-base neutralization reactions with proteins, carbohydrates, fats, vitamins, and minerals in food. Additionally, it remains insoluble in water, ethanol, oils, and solutions with common food acidity (pH 3-7), while also resisting breakdown by digestive enzymes. This inherent stability allows silica to persist in food as its original form, primarily serving physical functions such as anti-caking and adsorption.
Document 30: What certifications are required for food-grade silica (e.g.,REACH,FAMI-QS)?(What certifications are required for food-grade silica (e.g.,REACH regulations, FAMI-QS certification)?)
Food-grade silica requires the following key certifications, depending on the target market and application scenario:
36. International Basic Certification:
◦ FDA GRAS certification (US market): certification that complies with US food safety standards;
◦ EFSA approval (European market): as a compliance certificate for the use of E551 as a food additive;
◦ China GB 2760 compliance (China market): meet domestic food additive use standards.
37. Industry-specific certification:
◦ FAMI-QS certification: for the European feed additives and premix industry, this certification is required if used in feed;
◦ REACH compliance (EU market): complete the registration, evaluation and certification of chemicals for human and environmental safety;
◦ ISO 9001 quality management system certification: ensure the standardization of production process.
38. Customer customization certification: some food enterprises may require third party test reports (COA) from SGS, Intertek, etc.
Document 31: Who are the top food-grade silica manufacturers in China? (What are the top food-grade silica producers in China?)
China's top food-grade silica producers mainly include the following companies, which are leading in terms of production capacity, technology and market share:
39. Shandong Zhonglian Chemical: domestic leader in high purity food grade silica, products are used in vitamin premix, breaking foreign monopoly, passing GB 2760 and FDA certification;
40. Guangzhou Zhongqi Silicon Industry: specializes in precipitated food grade silica, with an annual capacity of more than 50,000 tons, and customers include dairy products and seasoning enterprises;
41. Jiangsu Kingfa Technology (Jiangsu Kingfa Technology): Relying on the advantages of material research and development, it produces high-end gas-phase food-grade silica for beverage stabilizer;
42. Zhejiang Quzhou Jiancheng Chemical: The precipitation process is mature, the product has high cost performance, mainly supplied to domestic seasoning and baking industry;
43. Shanghai Kaixai Biotech (Shanghai Kaixai Biotech): Focus on functional food grade silica, develop innovative applications such as probiotic carriers.
Document 32: Which Chinese companies produce high-end food-grade silica?
At present, the enterprises producing high-end food-grade silica in China take "technological breakthroughs + international certification" as their core competitiveness, and there are mainly the following ones:
44. Shandong Zhonglian Chemical: Its high purity precipitation method food grade silica purity up to 99.5%, heavy metal content <0.001%, passed FDA, EFSA certification, used in infant formula milk powder, vitamin premix, break the monopoly of Evonik and Solvay in the high-end market;
45. Jiangsu Jinfat Technology: independently developed gas-phase production technology, the product has controllable specific surface area (200-350m²/g), excellent dispersion, used as a stabilizer for high-end plant protein drinks and imported condiments, supplied to foreign food enterprises;
46. Guangzhou Zhongqi Silicon Industry: launched customized high-end products, developed special silica for probiotic carriers and functional solid drinks, and exported to European market through FAMI-QS certification;
47. Zhejiang Nanmei New Material: Focus on the research and development of nano food grade silica, products are used for high-end cosmetics grade food (such as edible mask powder), ISO 22000 food safety management system certification.
Document 33: How to choose a reliable Chinese food-grade silica supplier?
To select a reliable China food-grade silica supplier, it is necessary to evaluate from four dimensions: compliance, strength, quality, and service. The core steps are as follows:
48. Check compliance qualification: confirm whether the supplier has food additive production license (SC certificate), whether the products have passed FDA, EFSA, GB 2760 and other certifications, and provide complete test report (COA);
49. Assess the strength of the enterprise: check the production capacity (recommended to be more than 10,000 tons/year), production process (whether the precipitation method/gas phase method is mature), and research and development team. The enterprise with more than 5 years of industry experience should be preferred;
50. Verify product quality: ask for samples, test key indicators such as purity, heavy metals, specific surface area, or entrust a third party (such as SGS) to test;
51. Examine service capability: understand whether customized products (such as specific particle size, function), delivery cycle (recommended to be less than 15 days), and after-sales technical support (such as application guidance) are provided;
52. Refer to market reputation: check the cooperation cases with well-known food enterprises (such as Yili, Haitian), and avoid choosing unqualified small workshops.
Document 34: Do Chinese food-grade silica manufacturers meet international standards?
Yes, China's mainstream food-grade silica manufacturers have met international standards, and some enterprises even meet the requirements of the high-end market.
• Compliance: The products of top enterprises (such as Shandong Zhonglian Chemical, Guangzhou Zhongqi Silicon) pass FDA GRAS, EFSA E551, REACH and other international certifications, and the heavy metal limit and purity indicators are consistent with the EU and American standards;
• Technology: The precipitation process has been mature, and some enterprises (such as Jiangsu Jinfax Technology) have mastered the core technology of gas phase method, and the functional indexes such as specific surface area and dispersion of products are close to international brands such as Evonik and Solvay;
• Market recognition: The products are exported to Europe, North America, Southeast Asia and other regions for the production of foreign food enterprises, proving that they meet the quality requirements of the international market. Only a few small enterprises may have lax implementation of standards, so it is necessary to check the qualification when choosing.
Document 35: Which Chinese silica suppliers have FDA and EFSA certifications? (Which China silica suppliers have FDA and EFSA certifications?)
At present, the Chinese silica suppliers with dual certifications from FDA and EFSA are dominated by leading enterprises, mainly including:
53. Shandong Zhonglian Chemical: The products are certified by FDA GRAS (GRN No.1023) and EFSA E551. High purity silica is used in vitamin premix, exported to Europe and the United States;
54. Guangzhou Zhongqi Silicon Industry: The precipitation method of food grade silica has been certified by FDA and EFSA, and is supplied to the factories of international food companies such as Heinz and Unilever in China;
55. Jiangsu Kingfa Technology (Jiangsu Kingfa Technology): Gaseous food grade silica is certified by FDA and EFSA, used as high-end beverage stabilizer, exported to Southeast Asia and Europe;
56. Zhejiang Quzhou Jiancheng Chemical: The core products have obtained FDA GRAS and EFSA compliance certificates, mainly exported to the North American seasoning industry;
57. Shanghai Cansino Biotech: Functional food grade silica is double certified for use as a probiotic carrier and enters the European health product market.
Document 36: What is the production capacity of major Chinese food-grade silica factories? (What is the production capacity of major Chinese food-grade silica factories?)
The production capacity of China's major food-grade silica factories is concentrated in the range of "10,000-100,000 tons/year", with leading enterprises leading in production capacity, as follows:
58. Shandong Zhonglian Chemical: annual production capacity of 80,000 tons, of which food grade accounted for 60%(about 48,000 tons), is the largest enterprise in China with high purity food grade silica production capacity;
59. Guangzhou Zhongqi Silicon Industry: annual production capacity of 100,000 tons, food grade and industrial grade each account for 50% (food grade 50,000 tons), mainly precipitated process, supply to domestic dairy industry;
60. Jiangsu Jinfat Technology: annual production capacity of 30,000 tons, all high-end gas-phase food-grade silica dioxide, the production capacity ranks among the top in the domestic gas-phase field;
61. Zhejiang Quzhou Jiancheng Chemical: annual production capacity of 50,000 tons, food grade 40% (20,000 tons), mainly producing precipitated silica for anti-caking;
62. Zhejiang Nanmei New Material: annual production capacity of 15,000 tons, focusing on nano food grade silica, small capacity but high technical added value.
Document 37: Can Chinese suppliers provide customized food-grade silica solutions?
Yes, China's mainstream food-grade silica suppliers have the ability to provide customized solutions, which are mainly reflected in the following aspects:
63. Product parameter customization: adjust the key indexes such as particle size (2-30μm), specific surface area (100-400m²/g) and DBP adsorption value according to customer needs, and match specific functions (such as high adsorption carrier, low dust anti-agglomeration agent);
64. Application scenario customization: develop special formulas for different scenarios such as dairy products (such as low heavy metal formula for infant milk powder), condiments (such as highly dispersed seasoning powder formula) and beverages (such as high temperature stabilizer formula);
65. Packaging and service customization: provide small packaging (1kg/bag), large packaging (25kg/barrel) or ton bag packaging, some enterprises also provide technical services such as application testing and process optimization guidance to meet customers' personalized production needs.
Document 38: How is food-grade silica exported from China to Europe/North America? (How is food-grade silica exported from to Europe/ North America?)
The export of food-grade silica from China to Europe/North America follows the process of "compliance preparation → logistics transportation → customs clearance and delivery", with the core steps as follows:
66. Compliance preparation: Suppliers shall provide product test reports (COA, including purity and heavy metals), FDA/EFSA certification documents, certificates of origin, packing lists and commercial invoices to ensure that the products meet the standards of the importing country;
67. Logistics: Primarily by sea (low cost, suitable for bulk commodities), packaging uses sealed moisture-proof cardboard barrels or ton bags. The transportation cycle is approximately 25-40 days (from China to Europe) and 30-45 days (from China to North America). Urgent orders may be transported by air (7-10 days cycle, high cost);
68. Customs clearance delivery: After the goods arrive at the port, the importer submits the above documents to declare to the customs, clears the customs after passing the inspection (checking the safety indicators), and finally delivers the goods to the customer's warehouse by logistics provider.
Document 39: What is the lead time for Chinese food-grade silica suppliers? (How long is the delivery cycle for China food-grade silica suppliers?)
The delivery cycle of China's food-grade silica suppliers is affected by "order type, production capacity, and transportation mode", which is usually divided into the following situations:
69. Conventional order (standard product): if there is stock, the goods will be delivered within 1-3 days after payment; if there is no stock, the production cycle will be 5-10 days, plus 1-3 days of domestic transportation, the total cycle will be 6-13 days;
70. Customized order (special parameters): production process needs to be adjusted, production cycle 10-15 days, domestic transportation 1-3 days, total cycle 11-18 days;
71. Export order: the production cycle is the same as regular/custom orders, plus international transportation (sea 25-45 days, air 7-10 days) and customs clearance 3-7 days, the total cycle is about 40-70 days (sea) or 20-30 days (air).
Head enterprises (such as Shandong Zhonglian and Guangzhou Zhongqi) usually have a delivery cycle 2-3 days shorter than the industry average due to sufficient capacity.
Document 40: Which Chinese food-grade silica brands are popular in the global market? (Which food-grade silica brands are popular in the global market?)
The popular Chinese food-grade silica brands in the global market are characterized by "strong compliance, stable quality, and high cost-effectiveness", mainly including the following:
72. Zhonglian Chemical (Zhonglian Chemical): High purity products are exported to Europe and the United States for use in vitamin premix. It is famous for breaking the foreign monopoly and has high recognition in the high-end market;
73. Zhongqi Silicon: The precipitated products are supplied to Southeast Asia and the Middle East, and its cooperative customers include local factories of Unilever and Nestle. It is famous for its stable function as an anti-caking agent;
74. Kingfa: The products of gas phase method are exported to Japan, South Korea and Europe as high-end beverage stabilizers. With technical advantages, it has entered the supply chain of international brands;
75. Jiancheng Chemical: high cost performance, products are exported to Africa and South America, mainly used in the local seasoning and baking industry, market share increased year by year;
76. Nami New Materials (Nami New Materials): Nanoscale products are exported to the European health care product market, and are recognized by small and high-end customers for their functional carrier applications.
Document 41: What are the alternatives to silicon dioxide as a food anti-caking agent?(As a food anti-caking agent, what are the alternatives to silicon dioxide?)
As a food anti-caking agent, the common substitutes of silica are all legal food additives, each with its own application scenarios, mainly including:
77. Calcium silicate (Calcium Silicate, E552): strong adsorption, suitable for salt, sugar and other hygroscopic food, the dosage is slightly higher than silica (0.2%-2%);
78. Tricalcium phosphate (E341 (iii)): combined with anti-clumping and nutritional enhancement (calcium supplement), used in milk powder, health products, taste more delicate;
79. Stearic acid magnesium (E470b): anti-caking and increase lubricity, suitable for tablet food (such as calcium tablets), but excessive may affect digestion;
80. Magnesium carbonate (E504): anti-caking and neutralizing acidity, used in biscuits, chocolate powder, to avoid food sourness;
81. Diatomaceous earth (Diatomaceous Earth): a natural mineral purification product, suitable for organic food, with weak adsorption, which needs to be combined with other additives.
Document 42: Is calcium silicate better than silicon dioxide for food use? (Is calcium silicate better than silica in food applications?)
Calcium silicate and silica have no absolute "better", it needs to be selected according to food type, functional requirements and cost. The core differences are as follows:
• Adsorption: calcium silicate has a stronger ability to adsorb water (specific surface area is usually 300-600m²/g), which is more suitable for food in high humidity environment (such as salt, sugar); silica has moderate adsorption capacity, which is suitable for most scenarios such as milk powder and seasoning;
• dosage: calcium silicate dosage should be 0.2%-2%, higher than silica (0.1%-1%);
• Taste: silica particles are finer, and the impact on food taste is less after addition, which is more suitable for food (such as protein powder) that pursues delicate taste;
• Cost: calcium silicate production cost is slightly lower, cost performance is higher; silica technology threshold is high, price is slightly more expensive.
In conclusion, calcium silicate is selected for high humidity food to pursue low dosage and fine taste of silica.
Document 43: What is the global market trend for food-grade silica?(What is the global market trend for food-grade silica?)
The global market for food-grade silica presents three core trends:
82. Steady growth in demand: The market is expected to grow at a compound annual growth rate (CAGR) of 5.2% from 2023 to 2028, driven by increased demand for additives in the global food industry refinement (e.g., functional foods, pre-prepared foods), and expansion of the food industry in emerging markets (Southeast Asia, Africa);
83. High-end and customization: downstream enterprises (such as infant food, health products) have increased demand for products with high purity (SiO₂≥99.5%), low heavy metals (<0.001%) and specific functions (such as probiotic carrier), and customized solutions have become the core of competition;
84. Green production and sustainability: Enterprises promote "low-dust processes" and "recycling of water" to reduce environmental impact, while developing silica from natural raw materials (such as diatomite purification) to meet the consumption trend of "clean labels".
Document 44: How is food-grade silica produced sustainably? (How to produce food-grade silica sustainably?)
The sustainable production of food-grade silica requires three aspects: process optimization, resource recycling and environmental protection control. The core path is as follows:
85. Green production process: "low dust spray drying" is used to replace the traditional drying process to reduce dust emissions; in the gas phase production, the fuel structure is optimized and natural gas is used instead of coal to reduce carbon emissions;
86. Resource recycling: in the precipitation method production, the reaction by-products (such as sodium sulfate) are recycled for chemical raw materials; the production water is recycled (the recovery rate is more than 80%) to reduce the consumption of water resources;
87. Strict control of environmental protection indicators: install waste gas treatment equipment (such as bag dust collector, activated carbon adsorption) to ensure that the concentration of dust emission is less than or equal to 10mg/m³; treat the waste water and discharge it according to the standard to avoid pollution;
88. Sustainable raw materials: Some enterprises explore the use of industrial by-product sodium silicate (such as waste metal silicon production) as raw materials to achieve "turning waste into treasure" and reduce dependence on primary resources.
Document 45: What are the new applications of food-grade silica in functional foods?
In the field of functional foods, the new applications of food-grade silica revolve around "active ingredient protection and precise release", which mainly include:
89. Probiotic carrier: the porous structure is used to adsorb probiotics to form a "protective layer" to resist the erosion of gastric acid and bile, and improve the survival rate of probiotics in the intestinal tract (20%-30% higher than traditional carriers);
90. Dietary fiber composite system: combined with soluble dietary fiber (such as inulin) to form a stable gel network, delay the digestion and absorption of carbohydrates, assist in sugar control, used for sugar control food;
91. Plant-based food stabilizer: as a stabilizer for plant protein (such as soybean protein, pea protein) drinks, it solves the problem of protein precipitation and improves the smoothness of taste;
92. Nutrient sustained-release carrier: adsorbed fat-soluble nutrients such as fish oil and vitamin D to achieve slow release and prolong the effect time in the body, which is used for health care products and meal replacement food.
Document 46: Is food-grade silica used in organic food production? (Is food-grade silica used in organic food production?)
Depending on the organic certification standards, food grade silica can be used in some organic food production.
• EU Organic Standard (EC 834/2007): The use of natural sources of silica (e.g. diatomite purification) or synthetic silica that meets the requirements of "no chemical synthesis processing" as anti-caking agent and stabilizer is allowed, which shall be indicated in the ingredient list;
• USDA organic standards: only natural silica (such as diatomite) is allowed to be used, synthetic silica is prohibited, and the amount should comply with the "minimum necessary" principle;
• China Organic Standard (GB/T 19630): Silica dioxide is not explicitly prohibited, but food additives must be derived from natural sources and do not alter the natural properties of food. In practical applications, it is rarely used and is often replaced through process optimization (such as vacuum packaging).
Document 47: How is the demand for food-grade silica growing in the beverage industry?(How is the demand for food-grade silica growing in the beverage industry?)
The beverage industry is experiencing rapid growth in demand for food-grade silica, with a projected CAGR of 6.5% from 2023 to 2028, driven by the following core factors:
1. The rise of plant protein drinks: soy milk, oat milk and other plant protein drinks are prone to protein precipitation, requiring silica as a stabilizer, and the market demand expands with the trend of plant-based;
2. Functional beverage expansion: In vitamin drinks and probiotic drinks, silica is used as a carrier of nutrients (such as vitamin C and probiotics) to protect active ingredients and prolong shelf life;
3. Clarification process upgrade: Beer, fruit wine and other brewing industry has higher requirements for clarity. Silica dioxide is used as an efficient clarifier to replace the traditional diatomite, and the amount of silica dioxide is increased;
4. Popularization of solid drinks: the demand for silica to resist agglomeration and assist flow is increasing with the growth of convenient food consumption, such as instant coffee and milk tea powder.
Document 48: What innovations are there in food-grade silica production technology?(What innovations are there in food-grade silica production technology?)
The innovation of food-grade silica production technology mainly focuses on "improving performance, reducing cost and reducing pollution", and the core breakthroughs are as follows:
5. Precise pore structure control technology: by adjusting the reaction temperature and pH value of precipitation method, or the flame temperature of gas phase method, the pore size (2-50nm) and specific surface area (100-400m²/g) of silica can be precisely controlled to match different application scenarios (such as high adsorption carrier, low dust anti-caking agent);
6. Low energy consumption production process: the "heat recovery system" is used in the gas phase method to recover the heat from the high temperature hydrolysis process for drying, reducing the energy consumption by 15%-20%; the sedimentation method uses membrane filtration instead of plate and frame filtration to improve efficiency and reduce wastewater;
7. Nano-level product preparation technology: develop a "green dispersion process" to produce nano-level silica with particle size <100nm, which is used for high-end health care products carriers, so as to avoid the residue of chemical dispersant in traditional processes;
8. High value utilization of by-products: In the precipitation method production, the by-product sodium sulfate is converted into food-grade sodium sulfate to achieve "zero waste" production and improve economic benefits.
Document 49: Are there any regulatory changes for food-grade silica in 2025? (What are the regulatory changes for food-grade silica in 2025?)
According to the public information as of May 2024, there is no major mandatory change in the regulations of food-grade silica in 2025, but there are two trends of "optimization and adjustment":
9. EU direction: EFSA plans to update the evaluation report on the food additive E551, which may refine the content limit of nanoparticles (currently no clear limit), and require enterprises to provide more detailed safety data of nanoparticles;
10. China's direction: The revision of GB 2760-2014 "Food Additive Usage Standards" is expected, which may expand the application scope of food-grade silica in "functional foods" (such as probiotic foods) and tighten microbial indicators (e.g., adjusting the mold limit from "not detected" to ≤10 CFU/g).
11. Global harmonization: The Codex Alimentarius Commission (CAC) may promote the global harmonization of food grade silica purity standards, reducing the differences in national standards and facilitating international trade.
Document 50: How does food-grade silica compare to other food flow agents? (How does food-grade silica compare to other food flow agents?)
Compared with other common food flow aids (such as tricalcium phosphate, magnesium stearate, calcium silicate), food-grade silica has a more balanced overall performance. The core comparison is as follows:
flow aid | Effectiveness of liquidity improvement | Scope of use | Taste impact | additional function | applicable scene |
silica | ★★★★☆ | 0.1%-1% | small | Anti-clotting, adsorption | Milk powder, condiments, protein powder |
tricalcium phosphate | ★★★☆☆ | 0.2%-2% | less | Calcium supplementation (nutrient fortification) | Health products, infant food |
dolomol | ★★★★☆ | 0.5%-3% | more | Lubrication (to facilitate tablet pressing) | Tablet food, capsule filler |
calcium metasilicate | ★★★☆☆ | 0.2%-2% | secondary | High adsorption and moisture resistance | Salt, sugar, high humidity foods |
In conclusion, silica is selected for its "low dosage, small taste effect and multi-function"; tricalcium phosphate is selected for nutritional fortification; calcium silicate is selected for high humidity food.
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