Edible mica powder has gained significant popularity in the food and confectionery industry due to its shimmering appearance and versatile applications. It is often used to enhance the visual appeal of cakes, candies, chocolates, and other culinary creations. But what exactly is edible mica powder made of, and how does it differ from its non-edible counterparts? In this article, we will explore the composition, production process, and safety considerations of edible mica powder.

Extraction

The common characteristics of mica group minerals are: layered silicate minerals, monoclinic crystal system, a few trigonal crystal system, the crystals are pseudo-hexagonal columnar, plate and sheet; The aggregate is scaly and foliaceous. It has a set of extremely complete cleavage, along which it is easy to peel into sheets. Therefore, the shape of mica is usually regarded as sheet.

In short, there are significant differences between natural mica powder and synthetic mica powder in production methods, color and appearance, performance characteristics, application fields, and price and cost. Synthetic mica powder is superior to natural mica powder in terms of high temperature resistance, transparency, electrical insulation, stability and mechanical properties, while natural mica powder has more advantages in resource acquisition, cost and color. When choosing which type of mica powder to use, you can consider the high temperature resistance of the required material, electrical insulation performance, transparency and color requirements, evaluate the mechanical strength and hardness of the required material, consider chemical stability and other different application scenarios and technical requirements to make a reasonable choice.