• Silicon dioxide, or silica, is a combination of silicon and oxygen, two very abundant, naturally occurring materials.
• There are many forms of silica. They all have the same makeup but may have a different name, depending on how the particles arrange themselves. In general, there are two groups of silica: crystalline silica and amorphous silica.

It is used in the food industry as an additive and anticaking agent. This type of food additive prevents foods from caking or sticking together in clumps. This may help ensure a product’s shelf life, protect against the effects of moisture, and keep powdered ingredients from sticking together and helping them flow smoothly

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• These include nanoparticles, which are silica particles that are much smaller than most of the particles that occur in nature.
• The concern is that these tiny particles could reach different areas of the body and even get into the cells themselves.
• While most people think standard silicon dioxide is generally safe, the EFSA have expressed concerns about using silica nanoparticles in food, as there are no long-term safety studies.