Food grade silicone is a high-purity, platinum-cured silicone rubber for making reusable food-contact molds. It is non-toxic, odorless, and BPA-free, and has been tested with reference to FDA 21 CFR 177.2600.
With a simple 1:1 mix ratio, its platinum-catalyzed addition-curing system produces no reaction by-products during curing. Once fully cured, the material provides ultra-low shrinkage, excellent tear strength, fine detail reproduction, and stable thermal performance, making it suitable for both low-temperature freezing and high-temperature baking applications.
Non-toxic, odorless, and tested with reference to FDA 21 CFR 177.2600.
Suitable for freezing and high-temperature baking applications.
Captures fine textures and mold details with low shrinkage.
Supports clean demolding and repeated use.
For food-contact mold making, use clean tools and containers, follow the specified mix ratio, allow full cure, avoid unverified fillers or pigments, and wash the cured mold before first food contact.
The main value of food grade silicone lies in its combination of food-contact safety, balanced flexibility for easy demolding, and repeat-use durability. It is widely used for making reusable food-safe molds for chocolate, candy, fondant and cake decoration, popsicles, ice, butter, and similar applications.
| Model | Hardness | Viscosity | Pot Life | Cure Time | Tear Strength |
|---|---|---|---|---|---|
| RTV-4100 | 0 Shore C | 2,800 cps | 30-40 mins | 4-5 hrs | 9 N/mm |
| RTV-4105 | 5 Shore A | 4,000 cps | 30-40 mins | 4-5 hrs | 11 N/mm |
| RTV-4110 | 10 Shore A | 4,000 cps | 30-40 mins | 4-5 hrs | 25 N/mm |
| RTV-4115 | 15 Shore A | 4,000 cps | 30-40 mins | 4-5 hrs | 26 N/mm |
| RTV-4120 | 20 Shore A | 4,700 cps | 30-40 mins | 4-5 hrs | 27 N/mm |
Before making food-contact molds, keep the mold master and mixing tools away from the following:
You can usually check three things:
For more details, please read our Ultimate Guide to Identifying Food Grade Silicone.
FDA 21 CFR 177.2600 is a U.S. regulatory reference for rubber articles intended for repeated food contact. For silicone mold making, it shows that the tested material met specific extractives limits under defined test conditions.
Yes. Food grade silicone is non-toxic, BPA-free, and odorless. Once fully cured, a high-purity platinum-cured system does not produce reaction by-products and is suitable for food-contact mold applications.
Yes. Once fully cured, platinum food grade silicone is suitable for both low-temperature freezing and high-temperature baking. Its stable thermal performance allows it to work from -50°C to 250°C (-58°F to 482°F).
For most food molds, 0-20 Shore A is the most practical range. Softer grades around 0-10 Shore A are easier to demold and work well for delicate chocolate shapes and detailed fondant work. Medium grades around 15-20 Shore A provide better wall support for larger baking molds or standard ice trays.
Not for every project, but vacuum degassing is recommended when you want a cleaner surface, fewer bubbles, or better detail reproduction.
The most common cause is cure inhibition. Food grade platinum silicone is sensitive to contamination. Contact with sulfur materials, tin-cured silicone residues, or certain UV resin surfaces may stop the curing process. Always use clean tools and compatible materials.
After the mold has fully cured, wash it thoroughly with warm water and mild dish soap. Rinse well and let it dry completely before first food contact. During regular use, keep the mold clean and dry, and avoid unverified colorants or fillers.