Application of Silicon DIoxide in Food Processing

In recent years,the application of silica in the fiedl of food processing has become increasingly widespread.Silicone dioxide is a colorless,transparent and odorless compound commonly found in natrual substance such as quarts,glass and sand.In food processing,

silica not only services as a filler,but also has the function of moisture resistance and oxidation resistance and PH stability.

1.The application of silica as a filler 

Due to its excellent effect in various substances,silica is often used as a filler in food processing.As fillers,the most common ones are silica and calcium silicate,because their taste are light and does not effect the texture of the food itself.Silicon dioxide as  a filler not only has an 

aethestic effect ,but also can increase the volume and reduce weight of food.Adding a small amount of silicon dioxide and calcium silicate 

to candies,chocolates and other desserts can expand their volume,reduce their weight and lower the manufacturing cost of candies and chocolates,redecing the use of sugar and fat.

2, The application of silica in moisture prevention
Moisture prevention is an important task in the food production process. Although most foods focus on reducing moisture during the production process, they may still be affected by moisture in humid or high-temperature environments. Silicon dioxide is widely used in processing foods that require moisture avoidance, such as milk powder, cereal, and oatmeal. Silicon dioxide can absorb moisture from these foods, making them dry and stable, and alleviating food spoilage caused by excessive moisture.
3, The application of silica in antioxidant properties
Oxidation is one of the main causes of food spoilage, as it can damage nutrients such as fat, protein, and vitamins in food. Therefore, many food manufacturers choose to use antioxidants to prevent food spoilage. Silicon dioxide is widely used in the production process of many foods such as cakes, cookies, and potato chips due to its strong antioxidant properties. Silicon dioxide has a good protective effect on nutrients such as fat and protein in food, and can extend the shelf life of food.

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