Ukudla-Izinga Silicon Dioxide: Ukwengeza Okubalulekile Kwezimpahla Zobisi Ezisezingeni Eliphezulu & Izithasiselo Zempilo | E551

Food-grade silicon dioxide (amorphous silica, food additive number E551) is a food additive made through chemical synthesis or natural mineral processing. It is characterized by high specific surface area, porous structure, good adsorption, fluidity, and anti-caking properties, and meets strict food safety standards (such as China's GB 1886.246-2016, EU EFSA, US FDA, etc.). In high-end dairy products and health supplements, its applications rely on these properties, which can not only improve product quality but also meet the stringent requirements of the high-end market for safety, stability, and user experience.

High-end dairy products (such as infant formula milk powder, adult functional milk powder, high-end cheese products, fermented milk powder, etc.) have extremely high requirements for quality, stability, safety, and eating experience. The characteristics of food-grade silicon dioxide can just meet these needs, with specific applications as follows:

High-end milk powder usually contains high protein, high fat, minerals (such as calcium, iron) and other components, which are prone to caking due to moisture absorption and temperature changes, affecting fluidity and reconstitution experience. The porous structure and high specific surface area (usually 50-300 m²/g) of food-grade silicon dioxide can absorb moisture in the environment, reduce bonding between particles, and keep the powder in a loose state; at the same time, its fine particle size (usually 1-10 μm) can fill the gaps between milk powder particles, reduce the friction coefficient, ensure accurate dosage when scooping, and prevent agglomeration during reconstitution.

Infant formula milk powder has extreme requirements for "safety" and "uniformity". Food-grade silicon dioxide must meet the standards of low heavy metals (lead, arsenic < 0.1 mg/kg), low microorganisms (total bacterial count < 100 CFU/g), and will not react with active ingredients such as lactoferrin and nucleotides in milk powder, ensuring nutritional stability; adult high-end milk powder (such as high-protein milk powder, low-fat milk powder) solves the problem of "easy caking after opening" through silicon dioxide, extending the quality consistency within the shelf life.

High-end cheese powder (such as Parmesan cheese powder, Cheddar cheese powder) is often used in baking, seasoning, or ready-to-eat. It has low moisture content but high fat content, and is prone to particle bonding due to fat migration. Silicon dioxide can prevent powder caking by absorbing free fat and trace moisture, and improve its dispersibility in water (for example, when used in instant soup, it can dissolve quickly without sinking to the bottom).

In die verwerking van verwerkte kaas kan silikondioxied as 'n "anti-kleefmiddel" gebruik word om te voorkom dat die oppervlak van kaasblokke tydens verkoeling vries of kleef, wat 'n gladde snyoppervlak en delikate smaak behou.

High-end health supplements (such as nutritional supplements, probiotic preparations, plant extract products, etc.) have strict requirements for "stability, bioavailability, and dosage form experience". As a flow aid, anti-caking agent, and carrier, food-grade silicon dioxide can solve various technical pain points:

Proteinpoeder (soos wei-ei proteïne, kollageen), vitamien kompleks poeder (soos vitamien C, B-vitamiene) is geneig om vog te absorbeer en te klonter. Na die toevoeging van silikondioxied, kan dit die poeder in 'n los toestand hou deur "fisiese hindernis" en "vogabsorpsie", en vinnig versprei tydens heroplossing (byvoorbeeld, hoë-end proteïnepoeder vereis "onmiddellike oplosbaarheid in koue water", en silikondioxied kan deeltjie-agglomerasie verminder en oplosdoeltreffendheid verbeter).

Plant extract powder (such as turmeric powder, ganoderma spore powder) is prone to sticking due to containing fat-soluble components. The porous structure of silicon dioxide can absorb oil, improve fluidity, and facilitate quantitative packaging.

In tablet processing, the fluidity of powder directly affects tableting efficiency and tablet quality (such as hardness, disintegration). Silicon dioxide can reduce the friction between powders, make the materials evenly fill the die holes, and reduce "sticking" (powder adhering to the punch surface), especially suitable for tablets with high active ingredients (such as coenzyme Q10, astaxanthin) - these ingredients have low content (usually <5%) and need to be evenly dispersed, and the fluidity of silicon dioxide can ensure accurate dosage of each tablet.

In hard capsule filling, silicon dioxide can improve the fluidity of the contents (such as mineral powder, probiotic powder), avoid "empty capsules" or "uneven dosage" during filling, and reduce the adhesion between the capsule shell and the contents, improving packaging efficiency.

In high-end probiotic preparations (such as freeze-dried probiotic powder, probiotic capsules), silicon dioxide is not only a flow aid, but its porous structure can also be used as a "microreactor" to absorb nutrients (such as oligosaccharides) required for probiotic metabolism, and buffer external pH changes (such as gastric acid environment), improving the colonization rate of strains in the intestine.

Ku fat-soluble active ingredients (njengoba i-vitamin E, lutein), i-silicon dioxide ingaguqula izithako eziphilayo zibe uthuli oluqinile ngokusebenzisa i-adsorption, ithuthukise ukukhiqizwa kwamathablethi noma ama-capsules, futhi ithuthukise izinga lokuphuma kwazo emathunjini (ukwakheka okunezikhala kukhuphula indawo yokuxhumana neju lokugaya).

Ngokweziqinisekiso ezijwayelekile zokudla, imikhiqizo yobisi ephezulu kanye nezithako zokuphila zinezimfuneko eziqinile kakhulu mayelana nekhwalithi ye-silicon dioxide, okudingeka ihlangabezane nalezi:

Ngokuhlanganyela kwemisebenzi emine eyinhloko ethi "ukuvikela ukuhlanganiswa, ukusiza ukuhamba, ukuheha, kanye nomthwali", i-silicon dioxide yezezimali isibe yinto engabalulekile ekwakhiweni kwemikhiqizo yobisi ephezulu kanye nezithako zempilo. Inani layo alikhawulelwe ekuxazululeni izinkinga zokuzinza komkhiqizo kuphela, kodwa futhi lisiza imikhiqizo ephezulu ukufinyelela "ukuhlukaniswa kwekhwalithi" ngokuthuthukisa ulwazi lokudla (njengokwakha kalula, ukulinganisa okunembile) kanye nezinga lokuphila kwezithako ezisebenzayo. Ngasikhathi sinye, ukuphepha kwayo okuhle (okungathathwa emzimbeni, kukhishwa ngezinhlayiya) nakho kwenza kube "okukhethwa kuqala" kwezinto ezisizayo emakethe ephezulu.