Other names for the additive (synonyms)
General Information
Additive E553b, known as natural hydrated magnesium silicate — talc, is a subtype of the food additive E553.
In the international standard Codex Alimentarius “Class Names and International Numbering System for Food Additives (CXG 36-1989)”, the additive corresponds to code INS 553(iii).
The chemical formula of E553b is Mg3Si4O10(OH)2.
Unlike additives E553a(i) and E553a(ii), E553b is obtained from natural minerals (talc) by grinding and purification. Due to its natural origin, it may contain minor impurities, including asbestos-like fibers, which requires careful control when used in food products.
E553b has a layered (platy) structure. Its flat crystals hardly absorb moisture and easily slide over each other, forming a kind of “dry lubricating layer.”
Because of this structure, E553b acts not as an adsorbent, unlike the synthetic subtypes E553a, but as a mechanical separator and lubricant, reducing friction between particles or surfaces. This makes it effective for lubricating molds, preventing sticking during production, and providing a smooth, attractive finish to the final product.
In the food industry, E553b is mainly used as an anti-caking agent, separator, and lubricant. It improves the flow of flour, spices, and dry mixes, prevents caking during storage and transport, facilitates processes in baking and confectionery production, and gives a smooth, glossy surface to candies, dragees, and other confectionery products.
For more details on the properties of magnesium silicates, their effects on the human body, and references to scientific studies, see the main article on the food additive E553.