Food grade silica gel is also known as molding two-component RTV silicone rubber, divided into two parts of A glue and B glue, the ratio is one to one ratio.The A component is silica gel, B component is containing platinum curing agent, so the food grade silica gel is also called platinum silica gel or environmental protection AB glue, through the FDA food grade certification, environmental protection, non-toxic and odorless.
Silicone materials on the market are uneven, some manufacturers use imported raw materials to synthesize their own production of food-grade silicone liquid silica gel, some manufacturers use domestic materials to produce liquid silica gel, and even some manufacturers will use waste glue recycling to extract the production of cracking material made of silica gel.So good food grade silica gel how to identify, different materials produced by the liquid silica gel what are the differences?
The first is to look at the appearance, with new good materials made of food grade silica gel liquid silica gel transparent bright, glial is also very delicate, the phenomenon is the fluidity of liquid silica gel is very good, very smooth.Liquid silica gel produced by waste glue cracking material, the color of the glue is yellow and not transparent, and the gel has obvious silicone oil layer separation is not uniform enough.Poor liquid silica gel in stirring, there are obvious bumps and impurities, fluidity is not good.
Followed by smell, really good food grade silica gel is no smell, environmental protection, non-toxic and tasteless.Liquid silica gel produced by cracking material, with poor quality silicone oil and base glue, this very poor material will taste more or less, can not be completely environmentally friendly, non-toxic and tasteless.
Z is to see the effect of curing, imported raw materials made of liquid silica gel after curing, the surface is very dry, no oil and sticky hand phenomenon, common cracking silica gel after curing, especially zero liquid silica gel is especially easy to oil and sticky.
