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27
2026
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03
Application of Food-Grade Silicon Dioxide in Condiments: Dual Effects of Adsorption, Aroma Retention and Anti-Caking
Products such as chicken essence and compound seasoning powder are prone to quality degradation due to moisture absorption, caking and flavor volatilization. Food-grade silicon dioxide solves this pain point through the dual effects of adsorption and anti-caking, and has become a core additive in the condiment industry. Its porous structure can adsorb volatile flavor substances (such as sodium glutamate, flavor nucleotides) and reduce flavor loss during storage. Experiments show that adding 0.15%-0.3% can increase the flavor retention rate of seasoning powder by more than 25%.
The anti-caking function is aimed at the production and storage links: seasoning powder has fine particles and large specific surface area, which is prone to van der Waals force agglomeration. Silicon dioxide particles form a physical barrier on the particle surface and adsorb free moisture at the same time, reducing the angle of repose of the product from 45° to below 32°, ensuring smooth filling and long-term looseness. According to the characteristics of different condiments, the products can be customized and adjusted: salt-resistant type is developed for high-salt condiments, and high-adsorption type is developed for oil-containing condiments.
The Company's advantages lie in scenario adaptation: through the optimization of the precipitation process, the special silicon dioxide for condiments produced has an adsorption capacity of 1.2ml/g (oil adsorption value), which is 15% higher than the industry average, and has passed FAMI-QS certification. It has been supplied to leading enterprises such as Totole and Lee Kum Kee. It provides a full-process service of "small-batch trial production-process optimization-batch supply" to help customers reduce the addition cost.
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Jinan City, Shandong Province,China
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