Usually used in food processing as caking inhibitor.
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Precipitant and amorphous silicon dioxide is the most common caking inhibitor.
In the process of manufacturing, storing, delivering or even final usage there’re often some factors which will lead to coagulation, caking, crosslinking, blocking or bad liquidity in powdered and granulated materials. Therefore, food manufacturer usually apply caking inhibitors (or flow agents) to improve these problems.
The amount of doses and stirring speed is very important while applying silicon dioxide as caking inhibitor. Usually, the dose is about 0.2% and 2% of the product. (FDA regulates the maximum amount of silicon dioxide as 2%)Stirring speed must be moderate. High stirring speed would cause runaway of silicon dioxide while low stirring speed would cause bad distribution. In order to have better contact and adherence with the host particles, silicon dioxide should be added partially for several times in the drying procedure.