Use Of Precipitated Silica in Food Processing

October 25, 2021

The food processing industry witnesses the usage of precipitated silica as it functions as an anticaking agent. With this agent or additive, the food items do not form lumps or stock to each other.

1.The food-grade precipitated silica is inert physiologically.
2.It has high chemical stability, does not accumulate in the human body, and is widely used in food and medicine.
3.Silica is a flow-promoting agent and comes with adsorption performance.
4.It is added to the chicken powder, dairy creamer, dehydrated egg products, and cocoa products
5.It also functions as a preservative and taste-improving substance in milk, juice, cereals, meat additives, and beer.

Anticaking: things to know

The processed food items you notice on the supermarket shelves would cease to be fit for consumption without specific additives. The anti-caking agents allow the food manufacturers to cater to consumers' expectations in terms of maintaining quality and performance.

1.The anticaking does not allow the granulated ingredients or powders to form clumps, and the humectants maintain the stability of the food items through the addition of moisture.
2.The anticaking agents also absorb excess moisture from food and coat the food particles to make them water repellant.
3.The powdered food products cease to form lumps with precipitated silica when added in suitable amounts.
4.It prevents the dry food products from sticking to each other and maintains their free-flowing quality and dryness.
5.The humectants present in precipitated silica control water activity in dry and powdered food items and improve their viscosity and stability.

Typically, the processed foods require anticaking agents as they take longer to move out of the shelves of supermarkets. The food additives control the water activity and keep the food items safe for a long time.

Understanding the science behind anticaking:

Have you ever wondered what would happen to flour, sugar, and baking powder when you store them longer? The powdered items may turn to become like solid chunks, or you may notice a chalk-like appearance, which is solid and hard.

Maintaining the powdery consistency:

Typically, the dry and powdered food items take in moisture from the air and make the food particles bind to each other. Therefore, the quality of the food may deteriorate over time and rob their free-flowing consistency.

So, the soup powder that you may keep for future use may no longer dissolve in water. However, when added to powdered food products or ingredients, an anticaking agent such as precipitated silica stops the water activity and keeps the food products safe.

1.The food-grade anticaking agent or precipitate silica is among the best anticaking agents that keep the granulated and powdered food items from forming lumps.
2.Adding an anticaking agent also aids in transportation, packaging, and consumption.
3.As an anticaking agent, silica comes from quartz, an abundantly occurring mineral in the earth’s crust.
4.Quartz exists as a white and powdered substance produced through a wet process resulting in silica or silica gel formation.
5.Adding silica in herbs, spices, and powdered food products, such as fried eggs and shredded cheese, prevents lump formation.

The food processing industry relies heavily on precipitated silica manufacturers to maintain the quality and consistency of their products.

Beer stabilizer:

The use of precipitated silica is common in the beer manufacturing industry. It helps in reducing the haze level in finished beer through the removal of polypeptides or small proteins. Therefore, adding silica increases the shelf life of beer. Multiple food industries need to procure silica from the reputed precipitated silica manufacturers to enhance the quality of the food items and increase the shelf life.

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