Abrasive & Silica

Product Details:

ANTI CACKING (SIPERNET 22S) It is used to improve the flow of dry products, and also to absorb water. Sodium aluminosilicate (E554) is a synthetic mixture of sodium, aluminum and silicon oxides which is used as an anti caking agent.

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• Delivery Time: Ready Stock

Product Details:

The versatility of our fumed silica is related to its wide range of surface areas and aggregate structure, both of which lead to unique performance benefits, including:

1. Anti-settling, thickening and sag resistance
2. Scratch and abrasion resistance
3. Free-flow and anti-caking
4. Corrosion resistance
5. Enhanced adsorbency
6. Reinforcement

Additional Information:

• Delivery Time: Ready to stock

Product Details:

Precipitated silica is an amorphous form of silica (silicon dioxide, SiO₂); it is a white, powdery material.

• Filler, softener and performance improvement in rubber and plastics
• Cleaning, thickening and polishing agent in toothpastes for oral health care
• Food processing and pharmaceuticals additive as anti-caking, thickening agent, absorbent to make liquids into powders.
• Food rheology modifier
• Defoamer
• precipitated silica products are used as high-performance flatting agents, thickening agents and anti-corrosion pigments to improve the performance, workability and sustainability of coatings, paints, inks, adhesives, and sealants.

Additional Information:

• Delivery Time: Ready to stock

Product Details:

An anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectioneries, to prevent the formation of lumps (caking) and for easing packaging, transport, flowability, and consumption

Some anticaking agents function by absorbing excess moisture or by coating particles and making them water-repellent. Calcium silicate (CaSiO₃), a commonly used anti-caking agent, added to e.g. table salt, absorbs both water and oil.

Some studies suggest that anticaking agents may have a negative effect of food nutrition, such as one study which indicated that most anti-caking agents result in the additional degradation of vitamin C added to food.