Grace Food-Grade Anti-Caking Agents

1. GRACE SYLOID 244FP: A Multifunctional Anti-Caking and Carrier Solution for the Food Industry

As a core model in Grace's SYLOID® series, 244FP is a high-performance fumed silica anti-caking agent tailored for the food and nutrition sector. Its unique mesoporous structure and multi-functional properties make it a preferred excipient in the industry. It complies with major global standards, holding certifications from the US FDA (21 CFR 172.480), EU EFSA (E 551), Japanese Food Additive Standard (D326), and Chinese national standards. It also meets pharmacopoeial requirements such as FCC and USP/NF, ensuring internationally recognized safety and applicability.

244FP boasts outstanding core performance: with a porosity of 1.6 ml/g and an oil absorption capacity of up to 280 g/100g, it outperforms counterparts like SYLOID® 63 FP, especially suitable for stabilizing food systems with high liquid content. As an anti-caking agent, it effectively absorbs ambient moisture and free liquids to prevent powder agglomeration, maintaining long-term looseness in protein powders and nutritional meal replacements at low addition levels. As a liquid carrier, it converts oily ingredients such as vitamin E and plant extracts into free-flowing powders, reducing oxidative loss and enhancing flavor retention. Additionally, its antistatic and lubricating properties improve powder fluidity, reducing material adhesion risks in high-speed production lines, and performing excellently in the processing of tablet and capsule functional foods.

2. GRACE SYLOID 63 FP: A Moisture-Proof Anti-Caking Expert for Low Humidity-Sensitive Food Powders

SYLOID® 63 FP is a dedicated anti-caking agent developed for low humidity-sensitive foods, renowned for its balanced properties of high porosity and low hygroscopicity. It is widely used in condiments and nutritional supplements. The product meets FDA GRAS certification and EU E 551 standard, and has passed FCC and Japanese Food Additive Standard audits, meeting access requirements of major global markets.

Its core advantage lies in precise performance adaptability: the optimized pore structure can absorb 2.5 times its weight in liquids while controlling ambient moisture absorption, avoiding excessive drying or moisture-induced caking. In moisture-prone condiments such as salt, sugar, and spices, it significantly extends the loose state and flavor stability during shelf life. In powdered vitamins and mineral supplements, it prevents active ingredients from degrading due to moisture absorption, ensuring product efficacy stability. Compared with other anti-caking agents, 63 FP has better dispersibility, does not affect food color and taste, and is compatible with common excipients like magnesium stearate, simplifying formula design.

3. GRACE SYLOID AL-1 FP: A Food Stabilization Guardian in High-Humidity Environments

SYLOID® AL-1 FP is a food-grade silica optimized for high-humidity scenarios, with efficient moisture absorption protection and stabilization performance as its core competitiveness. Tailored for moisture-sensitive foods, this synthetic amorphous silica powder has high purity, ensuring no odor or taste, and does not affect the original flavor of food. It also holds international certifications from FDA and EFSA, meeting strict food-grade excipient standards.

The key performance of this model focuses on moisture control: adopting a low-pore-volume gel structure with a large specific surface area, it can quickly capture free moisture in the environment and form a stable bound state, thereby protecting food ingredients from hydrolysis. In an accelerated test at 40°C and 75% humidity, food formulations containing AL-1 FP maintained over 90% of moisture-sensitive ingredients after 6 months, far exceeding the protection effect of ordinary anti-caking agents. Its application scenarios focus on foods circulating in tropical regions, high water activity powders (such as instant soup mixes and dehydrated vegetable powders), and probiotic preparations. It not only prevents caking but also ensures the stability of active ingredients, making it an ideal choice for foods in high-humidity environments or with long shelf life.

4. GRACE PER KASIL 2000: An Anti-Caking Solution for High-Hygroscopic Food Systems

As a representative food-grade anti-caking agent in Grace's precipitated silica series, PER KASIL® 2000 features high hygroscopicity and excellent fluidity, tailored for food systems requiring active moisture regulation. The product meets the Food Chemicals Codex (FCC), EU Directive 2008/84/EC (E 551), and Japanese Standard D325, while complying with Chinese HG 2791-1996 Class III requirements, adapting to global food processing needs.

Its core function combines active moisture absorption and anti-caking: the porous structure formed by optimized precipitation process has strong adsorption affinity for ambient moisture, quickly reducing the free moisture content in food systems and fundamentally inhibiting particle agglomeration. In easily caking powdered foods such as cocoa powder and coffee creamer, it significantly improves fluidity and reduces clumping during reconstitution. In powdered oil products (such as cheese powder and shortening powder), it absorbs surface oil and moisture, maintaining product looseness and sensory quality. As an odorless and inert excipient, it does not react with food ingredients, and its addition level complies with the 2% weight limit specified by FDA, ensuring sufficient safety.

5. GRACE SYLOID/PERKASIL Series Food-Grade Anti-Caking Agents: A Performance Matrix for Multi-Scenario Adaptation

Grace's SYLOID® and PERKASIL® series food-grade silica dioxide form a full-scenario anti-caking solution. In addition to the above core models, other products are optimized based on specific needs, forming a functionally complementary product matrix.

SYLOID® 72 focuses on liquid absorption, belonging to the high oil absorption category like 244FP. It is suitable for powdered foods with high oil content, such as nut powders and powdered flavors, effectively solidifying liquid ingredients to prevent oil seepage and caking. Although public information on SYLOID® 1450 is limited, based on the characteristics of the same series, it is presumably a high specific surface area model focusing on efficient flow aid, suitable for bulk powdered food processing such as grain flour and meal replacement powder. CP2-7887 currently lacks clear food-grade application data and is presumably a custom model; parameters need to be obtained by consulting the original manufacturer based on specific formula requirements.

As precipitated silica products, PERKASIL® SM500F and SM660(U) inherit the series' characteristics of low bulk density and high fluidity. SM500F presumably focuses on medium and low humidity environments, suitable for dairy processing such as milk powder and egg powder. SM660(U) may be optimized for high-purity scenarios, exerting dual effects of anti-caking and excipient compatibility in pharmaceutical-grade food supplements.

All series products have chemical inertness, do not affect food color, aroma, or taste, and are produced through a unified global quality control system to ensure stable performance in each batch. From household condiments to industrial-grade nutritional powder production, Grace provides customized anti-caking solutions for food enterprises of different scales and types through precise performance segmentation.

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