Food desiccants refer to substances that can remove moisture from moist substances, such as calcium sulfate and calcium chloride, and form hydrates by combining with water or drying by physically adsorbing water, such as silica gel and activated alumina.

Food desiccant is generally non-toxic, tasteless, non-contact corrosive and does not pollute the environment. Commonly used food desiccants include calcium oxide and silica gel, montmorillonite desiccants, calcium chloride desiccants and fiber desiccants.

Extended data

Desiccant in the process of selection and use need to pay attention to:

1, it should be noted that the dried substance and desiccant cannot react. Simply put, alkaline substances cannot use acidic desiccant, and acidic substances cannot use alkaline desiccant.

2. Pay attention to the safety of desiccant. Generally speaking, desiccant is required to contain no harmful substances, especially those used in food and medicine.

3, pay attention to the adsorption capacity of desiccant, if it has failed or poor adsorption capacity will affect the purpose of use.

4. Ensure that the desiccant is used in a relatively sealed environment to achieve the purpose of drying and moistureproof.

5. Ensure that the amount of desiccant is sufficient.

6. Ensure that the outer wrapping paper of desiccant is not damaged and is not easy to be damaged.

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