Silica dioxide, a specialized adsorbent for frying oils, is a functional material developed to address the issues of "oxidation and deterioration of frying oil, increased acid value, and generation of harmful substances" in processed fried foods such as chicken nuggets, fries, and youtiao. Featuring a high-temperature stable mesoporous structure design, this product complies with standards including GB 25576-2020, FDA, and EU regulations.

The product is formulated with 99.5% ultra-high purity base oil and features a specially designed high-temperature resistant mesoporous structure that prevents melting and releases no harmful substances. It effectively adsorbs polar polymers (oxidation products) and free fatty acids from fried oil, with heavy metal residues far below international limits. The treated fried oil's acid value drops from 3.0mg KOH/g to below 1.5mg KOH/g, while polar substance content remains ≤24%. This innovation extends the service life of fried oil by 2-3 times compared to conventional methods.

Table parameters

Application description

Relying on high temperature resistant structure and high efficiency adsorption performance, the silica dioxide adsorbent specially used for frying oil in Zhongqi can achieve "extending oil life, oil decolorization and ensuring safety" in the processing of fried food. The specific applications are as follows:

1.Delay frying oil deterioration: In the processing of fried chicken and fries, add 0.2%-0.4% in the initial stage of frying to adsorb polar polymers (such as dimer and trimmer) produced by heating frying oil, so that the content of polar substances is controlled below 24%, avoid frequent oil change, prolong the service life of frying oil by 2-3 times, and reduce the cost of oil used by enterprises;

2.Reduce acid value and harmful substances: add 0.5%-0.8% in the middle of frying (acid value 1.8-2.5), adsorb free fatty acids and acrylamide precursor substances, reduce acid value from 3.0mg KOH/g to less than 1.5mg KOH/g, and reduce acrylamide production by 60%, which meets the food safety standards;

3.Reduce food oil absorption: after the product adsorbs impurities in frying oil, it can improve the fluidity of oil and reduce the oil absorption of food in frying process by 5%-8%. For example, the oil absorption of fried chicken is reduced from 25% to 18%-20%, making the product more in line with the needs of low-fat health;

Factory advantages

Zhongqi Guangdong Silicon Materials Co., Ltd., a national high-tech enterprise and provincial-level specialized, refined, unique, and innovative enterprise, has been dedicated to the industry for over two decades. The company holds 17 patented technologies and operates a GMP-certified production base. Equipped with advanced testing instruments including atomic fluorescence spectrometers and laser particle analyzers, it has established a comprehensive quality control system comprising 26 inspection procedures spanning raw materials to finished products. The company has obtained ISO22000 certification for food safety management systems.

Packing for shipment

•Standard packaging: 20/25kg valve bag.

•Waterproof design: the packaging is a composite film valve bag + an outer PE bag.

•Storage and transportation requirements: store in cool and dry environment, shelf life of 24 months; non-hazardous chemical, support global shipping/carrying.

•Labeling specification: each package shall be marked with legal information such as food additives, added limits and production license number, or the label head shall be posted according to customer requirements.

Frequently Asked Questions

Q: Will the product melt or release harmful substances during high temperature frying?
A: No. The product adopts high temperature sintering process, melting point is more than 1600℃, stable performance under frying temperature below 240℃, no melting, no decomposition, and its own purity reaches 99.5%, no harmful substances are released.

Q: Do I need to filter after adding? How often do I filter?
A: It needs to be filtered. It is recommended to filter every 4-6h after frying (or according to the turbidity of oil), and the adsorbent can be removed through a fine filter screen (100-200 mesh). The residual amount of filter residue is less than or equal to 5ppm, which does not affect the taste of food.

Q: Does it affect the flavor and texture of fried food?
A: No negative impact. The product itself has no odor, and adsorbs the oxidized odor substances in fried oil to improve the flavor of fried food (such as reducing "rancid taste"); at the same time, it reduces the amount of oil absorbed by food, so that the taste is more crisp (such as fries are crisp and not greasy).

Q: What are the advantages over frying oil filter paper?
A: Filter paper can only remove solid impurities (such as food debris), but can not adsorb molecular impurities such as polar polymer and free fatty acid; this product can achieve molecular adsorption, delay oil deterioration from the root, and prolong oil life effect far better than filter paper.

Qualifications and Honors

•FSSC22000
•ISO22000：2018
•ISO9001：2015
•SHC HALAL
•OU  KOSHER
•FDA attestation 
•FAMI-QS
•SEDEX
•Food additive production license
•Feed additive production license
•National high-tech enterprise
•Specialized, refined and new enterprises in Guangzhou
•17 patents from the State Intellectual Property Office