Food-grade silicone is a specialized material in the food industry used to manufacture products that come into contact with food. Despite being referred to as "food-grade," it is not suitable for direct consumption. Silicone itself is a safe and non-toxic material, but it is categorized into food-grade and regular grades.

Food-grade silicone typically uses imported raw materials, and its quality is established from the initial raw material selection stage. Therefore, relevant quality testing reports must be conducted when sourcing the materials. In contrast, regular-grade silicone is primarily used for industrial purposes and is not suitable for products related to food.

Food-grade silicone is primarily used in products that come into direct contact with food, such as baby bottle nipples, straws, food containers, and utensils. These products must adhere to strict quality standards to ensure safety. Hence, ensuring compliance with environmental testing requirements such as NSF, FDA, ROSH, REACH, and others is especially crucial.

While food-grade silicone is safe, it is essential to emphasize that it should not be consumed directly. It is an inorganic polymer colloid material derived from silicic acid polymerization, chemically stable, and does not react with any acids, bases, or salts at room temperature, except for strong alkalis and hydrofluoric acid. It also has high-temperature resistance and can withstand temperatures of up to 220°C, making it suitable for microwave use.

Characteristics of food-grade silicone include being non-toxic, tasteless, soft to the touch, resistant to both cold and high temperatures, and maintaining good elasticity without deformation. It is a safe and stable material that meets health and quality requirements. However, when selecting food-grade silicone products, ensuring compliance with relevant standards and testing requirements to ensure food safety and hygiene is of utmost importance.