White carbon black is a lightweight, silica-based material. It is used to enhance the properties of various products, particularly in the anti-caking industry, where it helps to prevent clumping in powders.
It is typically produced through the pyrolysis of organosilicon compounds or through the chemical reaction of silica with sodium carbonate.
White carbon black is commonly used in the production of rubber, plastics, and food products, where its anti-caking properties are highly valued.
Anti-caking is essential in ensuring that powders remain free-flowing, which is critical for processing, packaging, and end-use applications.
It offers several benefits, including enhanced flow characteristics, improved thermal stability, and reduced moisture absorption, all of which contribute to better product quality.
Yes, some grades of white carbon black are safe for food applications, providing they meet relevant safety and purity standards.
Compared to other agents like calcium carbonate or magnesium carbonate, white carbon black is more effective at lower concentrations and has a more neutral impact on product taste and appearance.
The particle size of white carbon black can vary, but it typically ranges from 100 to 200 nm, contributing to its unique properties.
White carbon black is considered environmentally friendly as it is non-toxic and can be produced from renewable materials, reducing its carbon footprint.
The amount needed typically ranges from 0.5% to 5% of the total product weight, depending on the specific application and formulation.
In summary, white carbon black is a versatile agent for preventing caking in various products. Its unique properties and benefits make it a preferred choice for manufacturers aiming to improve product quality while maintaining safety standards.
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