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AEROSIL® fumed silica improve dosing, storage and processing of foodstuffs

07 October 2011

Who doesn’t like a crispy waffle sprinkled with icing sugar?

Sugar plays a major role in our daily food as well as in industrial processing of food products. Over the past 50 years sugar production has nearly tripled. However the industrial processing of icing sugar is difficult because of clumping resulting from the absorption of atmospheric moisture by the sugar molecules.

AEROSIL® fumed silica and SIPERNAT® precipitated silica from Evonik can prevent that. The silica products absorb the water film on the sugar surface thereby breaking liquid bridges and preventing attraction between sugar particles. The results are improved flowability of the sugar powder and reduced or avoid dust. AEROSIL® and SIPERNAT® silica improve technical processes which can lead to higher production efficiency.

Fructose, glucose, lactose, different types of sucrose (e.g. icing sugar or brown sugar) and even sugar substitutes – nearly all types of carbohydrates benefit from treatment with AEROSIL® or SIPERNAT®.

AEROSIL® and SIPERNAT® also help to prevent caking during storage and ensure the flowability of powdered food products, like spices, fruit powders or table salt. AEROSIL® und SIPERNAT® silica offer food manufacturers a solution to increase their efficiency.

… and, of course, without any changes in taste – including the sugar on top of the waffle!

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Mona Benner

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