Application Description

The anti-caking agent silica of Zhongqi achieves three core functions through microstructure design:

1.Anti-caking: Add 0.1%-2% in salt, sugar powder and other powder products to completely solve the problem of hard lumps formed in product storage and keep the product loose;

2.Liquidity optimization: significantly reduce the friction between powders, so that the weight error of milk powder, cocoa powder and so on in the filling process is controlled within ±2%;

3.Dispersed uniformity: help the trace additive to be evenly distributed in the food base material, avoiding high local concentration.

4.This additive is widely used in solid beverages, flavorings and spices (such as salt and chicken bouillon), dairy products (including milk powder and whey protein), baking ingredients (like flour and premixes), cocoa-based products (such as fats, powders, pastes, sauces, and fillings), vegetable fat substitutes, dehydrated egg products (e.g., egg white powder, egg yolk powder, and egg white flakes), other sweeteners (specifically sugar powder), other dairy products (including milk tablets, modified milk powder, whey powder, and egg white powder, with compliance to GB 2760 standards), and creamer powder and its derivatives. The dosage for different categories strictly follows international standards.