Talc

Talc is a naturally occurring hydrated magnesium silicate mineral, mined and purified for food use. As a food additive (E553b), it functions as an anti-caking agent and separating agent, primarily used on the surface of certain confectionery, chewing gum, and polished rice to prevent sticking or clumping during processing and storage. It is the same mineral used in cosmetics and pharmaceuticals, though food-grade talc must meet strict purity specifications.

JECFA evaluated food-grade talc in 1974 and did not establish a numerical ADI. The principal safety concern with talc is not the compound itself but potential impurities: natural talc deposits can contain asbestos-form fibres, which are potent carcinogens. EU and US regulations specify maximum limits for asbestos-form fibre content in food-grade talc and require testing to ensure compliance before use.

Talc is approved in the EU (E553b), the United States (GRAS for food use), and other markets, subject to purity requirements. Looksee assigns a limit rating reflecting the impurity concern and EFSA''s precautionary position noting that while food-grade talc meeting purity specifications is considered safe, the margin for error in testing and supply chain controls warrants consumer awareness. It is used in relatively few food products — primarily polished rice and some confectionery — so typical dietary exposure is low.