E553b - Talc

Synthetic or mineral anti-caking agent, used with colorants and in foods in tablet, lozenge, and dragee form. No known risks.


E553b - Talc:

E553b is the code assigned to talc in the European Union's food additive classification system. However, it is important to note that talc is generally used as an additive in the food industry under the name "talc" and is not considered a traditional food additive. Talc is used for its anti-caking and coating properties and can be employed to enhance the texture of certain products.

  • Origin: Talc is a natural mineral substance extracted from deposits, primarily composed of magnesium silicate.
  • Physical Properties: Talc has a soft, powdery texture. It is often utilized in industrial applications due to its lubricating and anti-caking properties.
  • Use in the Food Industry: Talc can be used in the food industry for applications such as anti-caking in powdered products, spices, dietary supplements, etc. It can also serve as a coating agent to improve the texture of certain products.
  • Safety: Talc used in the food industry must meet safety standards established by regulatory authorities. Food-grade talc is generally considered safe when used in accordance with good manufacturing practices.
  • Labeling: When used in food products, talc must be listed in the ingredient list on the label.
  • Other Uses: Outside of the food industry, talc is widely used in various applications, including cosmetics, pharmaceuticals, coating materials, and more.

Data sheet

CAS Number
HS Code
2530 90 00
25kg bag
Name / Reference
E553b - Talc