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23
2026
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03
Stabilizing Effect of Food-Grade Silicon Dioxide in Plant Protein Beverages: Domestic Breakthrough of Fumed Process
Plant protein beverages such as soymilk and oat milk are prone to delamination due to protein sedimentation.
Plant protein beverages such as soymilk and oat milk are prone to delamination due to protein sedimentation. Food-grade silicon dioxide is a key stabilizer to solve this problem, among which fumed products are the first choice in the high-end market due to their excellent dispersibility. Fumed silica has a specific surface area of 200-350m²/g, which can form a three-dimensional network structure to wrap protein particles, prevent their aggregation and sedimentation, and at the same time increase the viscosity of the system, so that the product will not delaminate within the shelf life.
Previously, the high-end market was monopolized by international brands such as Evonik, and domestic fumed products had problems such as insufficient dispersibility and unstable batch performance. By optimizing the oxyhydrogen flame hydrolysis process, the Company has achieved precise control of the specific surface area (error ±10m²/g). The developed special model for plant protein beverages can make the centrifugal sedimentation rate less than 1% and the light transmittance increased to 92% when added at 0.08%-0.12% in soymilk.
The core advantages lie in cost performance and customization: the product price is only 80% of imported products, it has passed the EU REACH regulation certification, and is adapted to different protein systems such as almond milk and peanut milk; an intelligent production line has been established, which can adjust the hydrophobicity according to customer needs, solve the stability problem of high-protein beverages (protein content >6%), and has been supplied to enterprises such as Genki Forest and Nongfu Spring.
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Jinan City, Shandong Province,China
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Guangzhou City, Guangdong Province
