PPG Flo-Gard Anti-Caking Agent Series

1. PPG Flo-Gard SP 44: A High-Efficiency Anti-Caking Solution for Universal Food Systems

As a classic model in the PPG Flo-Gard series, SP 44 precipitated silica has become a preferred anti-caking agent in the food industry due to its broad-spectrum adaptability and stable anti-caking performance. Its core advantages stem from precisely controlled porous structure and particle size distribution, which can effectively separate food particles, block caking pathways, while maintaining the original flavor and texture of the product.

In application scenarios, SP 44 demonstrates strong versatility: it is suitable for high-protein/high-fat powders such as milk powder and cocoa powder, and can be added up to 15g/kg in accordance with National Standard GB 2760-2011 to solve the problem of moisture absorption and caking during storage; in solid beverages and compound seasonings, it can improve powder fluidity and reduce the risk of blockage in production equipment. With its oil-loading capacity of over 66%, it can simultaneously achieve uniform dispersion of flavors and nutritional fortifiers.

This model has obtained international certifications such as FDA and EU No 1169/2011, with a purity of over 99%. Its heavy metal residues are far below the safety threshold, and it has gluten-free and non-GMO properties. On the production side, its advantage of short mixing time can improve production line throughput, and its lightweight packaging helps enterprises reduce logistics costs and carbon emissions.

2. PPG Flo-Gard 210: Food-Grade Silica with High Loading Capacity

PPG Flo-Gard 210 redefines the application value of food-grade silica with its superior substance loading capacity. Its core performance has been verified by experiments: its loading capacity for oil-based substances is more than 40 times that of maltodextrin, and it can stably adsorb more than 66g of liquid components in 100g of products, making it an ideal carrier for the powderization of liquid active substances.

In functional applications, this model achieves dual values of "anti-caking + carrier": in baking premixes, it can not only prevent caking of flour and oil components, but also evenly load liquid emulsifiers to improve batter stability; in the field of nutritional supplements, it can convert fat-soluble vitamins, Omega-3 fatty acids and other substances into free-flowing powders, improving bioavailability while extending shelf life. Its odorless and tasteless characteristics ensure no interference with the palatability of health products, and it meets global food contact safety standards, with heavy metals such as lead and arsenic controlled at ppm level.

For manufacturers, the high-concentration loading capacity of Flo-Gard 210 can reduce the total amount of additives and shrink packaging volume. Combined with its fast dispersion property, it can shorten the mixing process time by more than 30%, significantly improving production efficiency.

3. PPG Flo-Gard 213: Precision Anti-Caking Agent for High-Purity Scenarios

Targeting high-sensitivity food scenarios, PPG Flo-Gard 213 stands out with ultra-high purity and targeted anti-caking performance. Adopting a closed-loop reactor production process, it has a silica purity of ≥99.5% and a loss on ignition of ≤5%. Its heavy metal and microbial indicators meet strict standards for infant food and maternal formula food, and it can be safely used in a wide dosage range from 0.025g/kg to 20g/kg.

In segmented fields, this model performs outstandingly: in infant formula milk powder, it can precisely control powder fluidity, avoid caking and stratification during reconstitution, and does not affect the absorption of nutrients; in spices and salt products, it can withstand processing temperatures above 200℃ and maintain a loose powder state during long-term storage while isolating external moisture. Its special surface modification technology can also reduce interactions with other additives, adapting to complex formula systems.

In terms of compliance, Flo-Gard 213 fully meets China's National Standard GB 25576-2020, US FCC and EU EFSA standards, and has passed the ISO22000 food safety system certification, providing reliable guarantee for global high-end food production.

4. PPG Flo-Gard LPC: An Innovative Low-Dosage High-Efficiency Food Anti-Caking Solution

PPG Flo-Gard LPC has become a cost-optimized choice for food enterprises with its low addition amount and high cost-effectiveness. Its core technology lies in improving unit area activity through special surface treatment, requiring only 70% of the addition amount of conventional models to achieve the same anti-caking effect, significantly reducing production costs.

This model has significant advantages in high-yield food production lines: in large-scale production scenarios such as powdered sugar and non-dairy creamer, adding it up to the upper limit of 15g/kg can achieve no caking throughout the process; combined with its good dispersibility, it can reduce the energy consumption of mixing equipment. In dehydrated egg products and protein powders, it can effectively prevent particle agglomeration after high-temperature drying without affecting the rehydration and protein activity of the product. Its loading capacity, more than 40 times that of maltodextrin, can also realize stable loading of probiotics and enzymes in functional foods.

In terms of sustainability, the low-dosage feature of Flo-Gard LPC can reduce resource consumption; combined with its lightweight packaging advantage, it can reduce carbon emissions during transportation, helping food enterprises achieve green production goals. The product fully complies with global food additive safety regulations, providing dual guarantees of safety and efficiency for mass-produced food.

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