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2026

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05

Emerging Applications of Food-Grade Silica: Functional Foods and Targeted Release Technology

With the transformation of the food industry toward functionalization and health orientation, the application of food-grade silicon dioxide has long gone beyondthe traditional anti-caking and stabilizing functions.


With the transformation of the food industry toward functionalization and health orientation, the application of food-grade silicon dioxide has long gone beyondthe traditional anti-caking and stabilizing functions. Its innovative applications in the functional food field have become a new growth point for the industry, especially the breakthrough in targeted release technology, which provides a brand-new solution for nutrient-fortified foods.
Food-grade silicon dioxide with a mesoporous structure is an ideal carrier for nutrients such as probiotics and vitamins. Its special porous structure can load active ingredients, protect them from damage during processing and storage, and achieve pH-responsive release in the intestinal environment, greatly improving the bioavailability of nutrients. At present, special carrier materials developed by enterprises such as Zhongqi and Shandong Zhonglian have been successfully applied in probiotic supplements, vitamin premixes and other products, increasing the retention rate of nutrients by more than 40%.
In addition, in the low-fat food field, food-grade silicon dioxide with a multi-stage porous structure and a specific surface area offood-grade silicon dioxide with a multi-stage porous structure and a specific surface area of >500 m²/g has a greatly improved oil adsorption capacity. When used in fried and baked foods, it can reduce the oil content of products by more than 30% while maintaining a good taste. Nano-scale food-grade silicon dioxide can also enhance the stability of transparent beverages and prevent fruit particle precipitation, further expanding its application in functional drinks.