Inorganic processing minerals and bases — calcium silicate anti-caking, diatomaceous-earth filter aid, magnesium oxide and potassium hydroxide — plus beta-carotene color, for free-flow, clarification, alkalization and coloring.
Mineral fillers and pigments in food and beverage are inorganic processing aids — they make a product manufacturable rather than flavor or fortify it. This family covers two jobs: free-flow and filtration aids (calcium silicate, diatomaceous earth) that keep powders flowing and clarify liquids, and inorganic bases (potassium hydroxide, magnesium oxide) used for alkalization and pH control. Beta-carotene rounds out the group as a carotenoid colorant. Select by function; an anti-caking agent and a caustic base solve different problems.
Calcium silicate adsorbs surface moisture and is dosed at a few percent to keep salt, seasonings and powdered blends free-flowing. Flux-calcined diatomaceous earth works as a filter aid, clarifying beverages, oils and syrups by forming a porous filter cake. For caking control, add calcium silicate at the blending stage; for haze removal, build a diatomaceous-earth precoat on the filter. Confirm the food-grade specification for your jurisdiction before use.
Potassium hydroxide and magnesium oxide are the inorganic bases. KOH is a strong caustic for alkalization (cocoa, olives) and clean-in-place cleaning; magnesium oxide is a milder alkaline buffer that also aids flow. The trade-off is handling: KOH gives fast, complete neutralization but is corrosive and needs controlled dosing, while magnesium oxide is gentler and slower. Beta-carotene supplies a standardized yellow-orange shade. Match the base to the pH target and the safety controls available.
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