Other names for the additive (synonyms)
General Information
Additive E553a(i) is known in EU legislation as synthetic magnesium silicate. According to EC Regulation No 1333/2008, it is a subclass of additive E553a (magnesium silicates).
In the international standard Codex Alimentarius CXG 36-1989, it corresponds to code INS 553(i) — synthetic magnesium silicate, a subtype of the food additive E553.
Related additives within the INS 553 group:
- INS 553(ii) — magnesium trisiliate (corresponds to additive E553a(ii) under EU regulation)
- INS 553(iii) — talc (corresponds to additive E553b under EU regulation)
The chemical formula of E553a(i) is MgSiO3‧nH2O.
Unlike natural talc E553b, E553a(i) is produced exclusively by chemical methods (precipitation or sintering of magnesium salts with silicates).
Due to chemical synthesis, E553a(i) has a higher guaranteed purity, contains no asbestos-like fibers, and is free from other impurities found in natural minerals.
In terms of physicochemical properties, E553a(i) has a unique porous structure and extremely high adsorption capacity, allowing it to effectively retain moisture and fats within particles, reliably preventing caking of dry and finely divided products, distinguishing it from other E553 subtypes.
In the food industry, E553a(i) is mainly used in the production of dry mixes, powdered drinks, spices, bakery products, and food additives where long-lasting flowability and texture stability are required. Unlike other subtypes, E553a(i) is limited in use for liquid products due to low water solubility.
For more details on the properties of magnesium silicates, their effects on the human body, and links to scientific studies, see the main article on the food additive E553.