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Many processed foods use a variety of ingredients to modify their viscosity or texture. These ingredients include texturizers, thickeners, viscosity modifiers, gellation agents, and stiffening agents and give the food technology formulator a range of tools to provide the desired texture and thickness to food products the consumer desires.Silicas are chemically inert; have neutral pH; have little or no negative health implications; and don't affect the color, taste, or aroma, of food products. This makes them ideal for food and beverage applications.
SYLOID® Silica Excipients
SYLOID® Silicas can be used as effective viscosity modifying agents to help achieve the desired texture or thickness in food products. They can also be used to convert liquids to gels, pastes, or powders for food or dietary supplement formulations.
SYLOID® Silicas are compliant with the test requirements for silicon dioxide as described in the latest editions of the Food Chemicals Codex (FCC), the latest edition of Japan's Specifications and Standards for Food Additives (D326) and European Directive 96/77/EC (monograph E551). SYLOID® silica excipients are recommended as general purpose, high performance anti-caking, free-flow, and carrying agents for food and industrial applications. A combination of high pore volume with a large internal surface area makes them extremely efficient for these applications. SYLOID® silica excipients have a strong affinity for moisture and also for organic based liquids. A flavorless and odorless synthetic amorphous silica appearing as a white free flowing powder, it is available in a range of grades to meet a variety of formulation requirements.
Contact your Grace representative to choose the grade best suited for your application.
To learn more how the multi-functional characteristics of SYLOID® Silica can be used to benefit the processing, stability, or aesthetics of your food products,
contact your Grace representative.