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15
2026
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05
Application and Innovation of Food-Grade Silicon Dioxide in Plant-Based Foods
The rapid rise of plant-based foods has brought brand-new application scenarios for food-grade silicon dioxide.
The rapid rise of plant-based foods has brought brand-new application scenarios for food-grade silicon dioxide. Its stabilizing and dispersing properties perfectly address the processing pain points of plant-based foods, driving the plant-based food industry toward high-quality and standardized development.
In the plant protein beverage sector, the core industry pain point of products such as soy milk, oat milk and almond milk is the easy precipitation and delamination of protein. Fumed food-grade silicon dioxide can effectively prevent the aggregation and precipitation of protein particles by forming a stable suspension network, ensuring that the product maintains a uniform taste and appearance during the shelf life. The special silicon dioxide for plant protein beverages developed by Zhongqi can significantly improve the system stability and extend the product shelf life with a dosage of only 0.05%-0.1%.
In the plant-based meat sector, food-grade silicon dioxide can be used as a moisture retention agent and stabilizer to improve the texture and taste of products, preventing moisture loss and cracking during processing and storage. Its porous structure can also adsorb off-flavor substances in plant proteins, improving the flavor coordination of products. In plant-based baked goods, its anti-caking function can prevent caking of plant powder raw materials, improve the processing performance of dough, and enhance the quality stability of products.
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