English
中文简体Food grade silicone bakewares can directly come into contact with frozen food, and their material properties fully meet the needs of use in frozen environments. The following is a specific analysis:
Low temperature resistance
Food grade silicone remains soft and elastic at low temperatures, and will not harden, deform, or crack due to freezing. Its tolerance range covers household freezing temperatures (usually up to -18 ℃), and can even withstand extreme low temperatures of -40 ℃.
Safe and non-toxic
Food grade silicone meets food safety standards and does not contain harmful substances such as heavy metals and bisphenol A (BPA). Even if exposed to food for a long time, it will not release toxins or contaminate frozen food.
Material stability
Silicone has stable chemical properties, strong corrosion resistance, and does not react with acidic or alkaline components in food. After being frozen and removed, its physical properties (such as elasticity and non adhesiveness) are not affected.
Ease of use
Non stick and easy to demold: After freezing, food is not easily adhered and can be easily removed.
Anti odor: It is not easy to absorb food odors and avoids cross contamination.
Easy to clean: The surface is smooth, and residual food can be quickly washed away.
Precautions for use
Choose legitimate products: Ensure to purchase bakewares with "food grade" certification (such as FDA, LFGB).
Avoid physical damage: Do not scratch with sharp objects to prevent surface damage from affecting the service life.
Extreme temperature difference treatment: If direct heating from freezing is required (such as entering an oven), it is necessary to confirm that the product is labeled as "resistant to rapid cooling and heating".
