Food-Grade Silicon Dioxide Production Processes

Food-grade silicon dioxide is mainly produced by the precipitation process and the fumed process. The two differ significantly in raw materials, production techniques and product properties, which determine their respective application scenarios and costs.

1）Precipitation process

The precipitation process uses sodium silicate and sulfuric acid as raw materials. Precipitates are formed through reaction under alkaline conditions, followed by washing and drying. Featuring a simple process and easy industrialization, it enjoys a relatively low cost (RMB 20–30/kg), but has a small specific surface area (50–400 m²/g) with a purity mostly ranging from 99.0% to 99.5%.

2)Fumed process

The fumed process takes silicon tetrachloride and hydrogen as raw materials, which are hydrolyzed in an oxyhydrogen flame. The resulting product boasts a large specific surface area (200–350 m²/g), excellent dispersibility and a purity of over 99.8%. However, it involves complex processes and high energy consumption, with a cost 2–3 times that of the precipitation process (RMB 60–80/kg).

In terms of application:

precipitation-process Silicon Dioxide are suitable for anti-caking purposes in staple foods such as salt and condiments.

fumed-process Silicon Dioxide meet the stability requirements of high-end foods including milk powder and plant protein beverages.

Qingdao healthchem Biotech Co.,Ltd can supply high-end food grade Silicon Dioxide, feel free to contact us for more information:  food@healthchembio.com