Lorie - unless you have a MS or PhD in Chemistry, and a copy of the CRC Handbook ... you're probably not going to understand the "scientific info". But, you can go to www.fda.gov
and weed your way through the material and you'll eventually find everything "scientific" you want to know.
There are many forms of silicone (sand and oxygen) with various additives which makes silicone versitile for various uses - 1,200 or more. Some are medical grade (like breast and testicular implants), some are for sealing compounds which are toxic if ingested, there are some used as food additives, and some like the coating on parchment paper and silicone baking mats are food grade and non-reactive with foods.
Food grade silicone is non-toxic and safe - if you follow the instructions (mainly the temperature range). It has to be tested and approved by the FDA to be sold in the US. The original silicone baking mats (Silpat) and silicone baking pans were developed in France - which has a tougher testing standard than the FDA when it comes to food safety.
Yeah, as HanArt said - it's got that "ewwwwww" factor - like candy gummy worms.