Low-sodium silica gel is widely used in various industrial and consumer products due to its unique chemical composition and excellent performance. However, whether it is suitable for long-term contact with food or medicine requires in-depth analysis from the aspects of material safety, hygienic performance and potential impact on health.
Low-sodium silica gel itself is mainly composed of silicon dioxide, which is generally considered to be non-toxic and stable. The chemical properties of silicon dioxide are stable and it is not easy to react with other substances, so it has high safety in many applications. Compared with some plastics or rubbers containing harmful ingredients, low-sodium silica gel has certain advantages in physical and chemical stability. Many low-sodium silica gel products are specially processed and treated to ensure that they will not release harmful substances when in contact with food or medicine, and meet health and safety standards.
Low-sodium silica gel usually performs better when in long-term contact with food or medicine. Because silica gel has good antibacterial and stain resistance, its surface is not easy to breed bacteria or mold, and it is not easy to adsorb pollutants. This allows low-sodium silica gel to maintain a high level of hygiene during use and is suitable for the storage and handling of food and medicine. In addition, low-sodium silicone has good air permeability, which helps prevent food or medicine from spoiling and further improves its applicability in related industries.
Although low-sodium silicone is theoretically suitable for long-term contact with food or medicine, whether it meets the food safety and drug management standards of various countries still needs attention. Different countries and regions have different standards and regulations for food contact materials and drug packaging materials. Whether low-sodium silicone meets these standards must be strictly tested and certified. For example, whether the silicone material meets the requirements of the FDA (U.S. Food and Drug Administration) or the EU Food Contact Materials Regulations usually needs to be tested and certified by a third-party certification agency to ensure that it does not contain toxic ingredients or heavy metals and does not release harmful substances during high temperature and long-term contact.
Aging problem of low-sodium silicone when in long-term contact with food or medicine. Although low-sodium silicone has a long service life under normal use conditions, it may age in high temperature, high humidity or strong acid and alkali environments, resulting in a decrease in physical properties and even migration of chemical components. Therefore, in the process of food or drug packaging, especially under high-temperature sterilization or storage conditions, the aging problem of low-sodium silicone needs special attention.
Whether harmless additives and colorants are used in the production process of low-sodium silicone is also a question that needs to be confirmed. Some low-sodium silicone may add some chemicals to improve its performance. If these additives do not meet food safety standards, they may migrate into food or medicine during long-term use, thus affecting its safety. Therefore, manufacturers need to provide complete composition and safety test reports to ensure that the low-sodium silicone used meets relevant safety regulations.