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Silica as a Pharmaceutical Excipient: A High-Quality Boost in the Food and Pharmaceutical Sectors
It exhibits excellent physicochemical properties, strong stability, and good compatibility with various food and pharmaceutical ingredients. Moreover, its safety has undergone strict verification, meeting the high standards of the food and pharmaceutical fields.
As a key excipient for food and pharmaceutical grades, silica used as a pharmaceutical excipient holds an important position in the industry. It exhibits excellent physicochemical properties, strong stability, and good compatibility with various food and pharmaceutical ingredients. Moreover, its safety has undergone strict verification, meeting the high standards of the food and pharmaceutical fields.
In pharmaceutical production, it is often used as an anti-caking agent and glidant. When applied in solid preparations such as tablets and capsules, it can effectively improve the flowability of drug powders, reduce powder agglomeration, ensure the accuracy of dosages during pharmaceutical production, and enhance production efficiency. In the food sector, it can prevent food powders (such as milk powder and condiments) from absorbing moisture and caking, maintain the good texture and taste of food, extend the shelf life of food, and safeguard food quality.
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