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02
2026
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04
Application of Food-Grade Silicon Dioxide in Solid Beverages: Dual Improvement of Glidant and Dissolution Uniformity
Solid beverages such as instant coffee and milk tea powder have extremely high requirements for fluidity and dissolution performance.
Solid beverages such as instant coffee and milk tea powder have extremely high requirements for fluidity and dissolution performance. Food-grade silicon dioxide optimizes the product experience through its dual functions as a glidant and dispersant. In the production process, solid beverage powder tends to adhere to equipment walls due to static electricity, thus leading to uneven filling. After adding 0.05%–0.1% silicon dioxide, the angle of repose of the powder is reduced from 40 ° to 28 °, the filling weight deviation is controlled within ±1 %, and production efficiency is increased by 20%.
In the dissolution process, silicon dioxide can promote the rapid dispersion of powder and avoid agglomeration: its particles penetrate the interior of powder agglomerates, break the interaction forces between particles, and adsorb moisture to accelerate dissolution, shortening the complete dissolution time of instant coffee from 30 s to less than 15 s. According to the characteristics of different solid beverages, products can be customized: a high-dispersion grade is developed for high-fat milk tea powder, and an acid-resistant grade is developed for acidic fruit-flavored powder.
The Company’s product advantage lies in experience optimization: the developed "instant-specific" silicon dioxide has a dispersion rate 30% faster than the industry standard, leaving no precipitation or residue, and has passed FDA certification. It has been supplied to the solid beverage production lines of enterprises such as Luckin Coffee and HEYTEA. The Company provides a "dissolution performance testing" service, adjusts product parameters according to the customer’s formula, and ensures the reconstitution experience of end consumers.
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