Polydimethylsiloxane

E number E900INS 900aCAS 9016-00-6

Listed as an emulsifier, an anticaking agent and an antifoaming agent by Codex.

Listed as emulsifiers (Codex) · anticaking agents (Codex) · antifoaming agents (Codex) · lubricants and release agents (US) · surface-active agents (US)

Polydimethylsiloxane is an antifoaming agent, added to frying oil so it does not foam over and to processing lines where foam would stop the machinery. It is a silicone oil.

Where it is and isn’t permitted

Status of Polydimethylsiloxane by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

55 food categories

highest permitted level 10 mg/kg

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.1 Edible oils essentially free of water — 10 mg/kgOnly frying oils.
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 54 further provisionsretrieved 2026-10-17
CanadaHealth CanadaNo listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here.
European UnionEuropean Commission / EFSAPermitted, with conditions

15 food categories

highest permitted level 100 mg/kg

Show every food category
  • 12.5 Soups and broths — 10 mg/kgML = 10 mg/kg.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — 10 mg/lML = 10 mg/l. only pineapple juice and Sød … saft and sødet … saft.
  • 14.1.4 Flavoured_drinks — 10 mg/lML = 10 mg/l.
  • 14.2.3 Cider and perry — 10 mg/lML = 10 mg/l. excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’, — 10 mg/kgML = 10 mg/kg. only food supplements in effervescent tablet form. Note 91: Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water.
  • 2.1 fats and oils essentially free from water (excluding anhydrous milk fat) — 10 mg/kgML = 10 mg/kg. only oils and fats for frying.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 10 mg/kgML = 10 mg/kg. only oils and fats for frying.
  • 4.2.3 canned or bottled fruit and vegetables — 10 mg/kgML = 10 mg/kg.
  • 4.2.5 jam jellies and marmalades and similar products — 10 mg/kgML = 10 mg/kg.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 10 mg/kgML = 10 mg/kg.
  • 4.2.5.3 other similar fruit or vegetable spreads — 10 mg/kgML = 10 mg/kg.
  • 5.2 Other confectionery including breath freshening micro-sweets — 10 mg/kgML = 10 mg/kg.
  • 5.3 chewing gum — 100 mg/kgML = 100 mg/kg.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 10 mg/kgML = 10 mg/kg.
  • 6.6 Batters — 10 mg/kgML = 10 mg/kg.
Regulation (EC) No 1333/2008and 14 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

14 food categories

highest permitted level 100 mg/kg or mg/l

Show every food category
  • 12.5 Soups and broths — 10 mg/kg or mg/lML = 10.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — 10 mg/kg or mg/lML = 10. only pineapple juice and Sød … saft and sødet … saft.
  • 14.1.4 Flavoured drinks — 10 mg/kg or mg/lML = 10.
  • 14.2.3 Cider and perry — 10 mg/kg or mg/lML = 10. excluding cidre bouché.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — 10 mg/kg or mg/lML = 10. only food supplements in effervescent tablet form. Note (91): Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water.
  • 2.1 Fats and oils essentially free from water (excluding anhydrous milkfat) — 10 mg/kg or mg/lML = 10. only oils and fats for frying.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 10 mg/kg or mg/lML = 10. only oils and fats for frying.
  • 4.2.3 Canned or bottled fruit and vegetables — 10 mg/kg or mg/lML = 10.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 10 mg/kg or mg/lML = 10.
  • 4.2.5.3 Other similar fruit or vegetable spreads — 10 mg/kg or mg/lML = 10.
  • 5.2 Other confectionery including breath refreshening microsweets — 10 mg/kg or mg/lML = 10.
  • 5.3 Chewing gum — 100 mg/kg or mg/lML = 100.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 10 mg/kg or mg/lML = 10.
  • 6.6 Batters — 10 mg/kg or mg/lML = 10.
Assimilated Regulation (EC) No 1333/2008and 13 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 229, シリコーン樹脂（別名ポリジメチルシロキサン） (“Silicone Resin (Polydimethylsiloxane)” in the unofficial English translation). …

Designated additive: Appended Table 1, item 229, シリコーン樹脂（別名ポリジメチルシロキサン） (“Silicone Resin (Polydimethylsiloxane)” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry シリコーン樹脂: (1) [may be used only for the purposes stated] “シリコーン樹脂は、消ほうの目的以外に使用してはならない。” (2) [sets maximum levels of use for the foods stated] “シリコーン樹脂の使用量は、シリコーン樹脂として、食品1kgにつき0.050g以下でなければならない。” The Japanese is the standard as published. There is no official English translation of the Notification; the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 규소수지 (“Silicone Resin”, the English the Code prints beside it). Main use (주용도) of 규소수지: 거품제거제. Standard for use (사용기준) of 규소수지: (1) [may be used only for the purpose or in the food the sentence states; sets a limit on the amount used] “규소수지는 거품을 없애는 목적에 한하여 사용하여야 한다. 규소수지의 사용량은 식품 1kg에 대하여 0.05g 이하이어야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted, with conditions
Named, as dimethylpolysiloxane, in 21 CFR 173.340(a)(2) among the substances that defoaming agents used in processing foods may consist of, with specifications for the substance (h …

Named, as dimethylpolysiloxane, in 21 CFR 173.340(a)(2) among the substances that defoaming agents used in processing foods may consist of, with specifications for the substance (hydrolyzable chloride and alkoxy groups, loss in weight on heating, viscosity, refractive index) and limits in food. The section is held on this site as the page defoaming-agents; read it for the conditions.

21 CFR 173.340retrieved 2026-10-18
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

32 food categories

highest permitted level 110 mg/kg

Show every food category and its notes
  • 01.1.4 Flavoured Fluid Milk Drinks — 50 mg/kg
    • Note 618 For use in products conforming to the Standard for Fermented Milks (CXS 243-2003) only, as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 01.5.1 Milk powder and cream powder (plain) — 10 mg/kg
    • Note XS207 Excluding products conforming to the Standard for Standard for Milk Powders and Cream Powder (CXS 207-1999)
    • Note XS290 Excluding products conforming to the Standard for Standard for Edible Casein Products (CXS 290-1995).
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 50 mg/kg
    • Note 618 For use in products conforming to the Standard for Fermented Milks (CXS 243-2003) only, as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 02.1.2 Vegetable oils and fats — 10 mg/kg
    • Note 511 Excluding virgin and cold pressed oils in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999).
    • Note 524 For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999), as an antifoaming agent in oils for deep frying only.
    • Note XS33 Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).
    • Note XS325R Excluding products conforming to the Regional Standard for Unrefined Shea Butter (CXS 325R-2017).
  • 02.1.3 Lard, tallow, fish oil, and other animal fats — 10 mg/kg
    • Note 523 For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981), as an antifoaming agent in oils for deep frying only.
    • Note XS211 Excluding products conforming to the Standard for Named Animal Fat (CODEX STAN 211-1999).
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 10 mg/kg
    • Note 152 For use in frying only.
    • Note 558 Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), only in dairy fat spreads as an antifoaming agent.
  • 04.1.2.10 Fermented fruit products — 10 mg/kg
  • 04.1.2.3 Fruit in vinegar, oil, or brine — 10 mg/kg
  • 04.1.2.4 Canned or bottled (pasteurized) fruit — 10 mg/kg
    • Note 266 Excluding canned mangoes and canned pears conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015).
  • 04.1.2.5 — 30 mg/kg
    • Note 602 Except for use as an antifoaming agent only in products conforming to the Standards for Jams, Jellies and Marmalades (CXS 296-2009) at a maximum level of 10 mg/kg.
  • 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 10 mg/kg
    • Note XS160 Excluding products conforming to the Standard for Mango Chutney (CODEX STAN 160-1987).
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 110 mg/kg
  • 04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds — 10 mg/kg
    • Note 15 On the fat or oil basis.
    • Note XS320 Excluding products conforming to the Standard for Quick Frozen Vegetables (CXS 320-2015).
  • 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 10 mg/kg
    • Note XS66 Excluding products conforming to the Standard for Table Olives (CODEX STAN 66-1981).
  • 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 10 mg/kg
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS257R Excluding products conforming to the Codex Regional Standard for Canned Humus with Tehena (CODEX STAN 257R-2007).
    • Note XS258R Excluding products conforming to the Regional Standard for Canned Foul Medames (CXS 258R-2007).
  • 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter) — 10 mg/kg
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
  • 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 — 50 mg/kg
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).
    • Note XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — 10 mg/kg
    • Note XS294 Excluding products conforming to the Standard for Gochujang (CXS 294-2009).
  • 05.1.5 Imitation chocolate, chocolate substitute products — 10 mg/kg
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 10 mg/kg
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 100 mg/kg
  • 06.4.3 Pre-cooked pastas and noodles and like products — 50 mg/kg
    • Note 153 For use in instant noodles only.
    • Note XS364R Excluding use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026).
  • 06.6 Batters (e.g. for breading or batters for fish or poultry) — 10 mg/kg
  • 12.5 Soups and broths — 10 mg/kg
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 50 mg/kg
    • Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
  • 13.4 Dietetic formulae for slimming purposes and weight reduction — 50 mg/kg
  • 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories — 50 mg/kg
  • 13.6 Food supplements — 50 mg/kg
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 20 mg/kg
  • 14.2.1 Beer and malt beverages — 10 mg/kg
  • 14.2.2 Cider and perry — 10 mg/kg
  • 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 10 mg/kg
CXS 192-1995 Table One, INS 900aand 31 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand10 mg/kg1 numeric limit, 54 GMP
European Union10 mg/kg – 100 mg/kg15 numeric limit
Great Britain10 mg/kg – 100 mg/kg14 numeric limit
Japan—1 no quantity stated
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius10 mg/kg – 110 mg/kg32 numeric limit

What it is made from

Produced by polymerising dimethylsiloxane units into a chemically inert silicone polymer.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
9016-00-6

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 37.3 %no less than 37.3 %
Loss on dryingno more than 0.5 %no more than 0.5 %
Leadno more than 1 mg/kgno more than 1 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 900 Dimethyl polysiloxane

Dimethylpolysiloxane is a mixture of fully methylated linear siloxane polymers containing repeating units of the formula (CH₃)₂ SiO and stabilised with trimethylsiloxy end-blocking units of the formula (CH₃)₃ SiO

Synonyms: Polydimethyl siloxane; Silicone fluid; Silicone oil; Dimethyl silicone

Assay, identification and purity criteria

Description and assay

Chemical name
Siloxanes and silicones, di-methyl
Chemical formula
(CH₃)₃-Si-[O-Si(CH₃)₂]ₙ-O-Si(CH₃)₃
Assay
Content of total silicon not less than 37,3 % and not more than 38,5 %
Description
Clear, colourless, viscous liquid

Identification

Specific gravity (25° C/25 °C)
Between 0,964 and 0,977
Refractive index
[n]D ²⁵ between 1,400 and 1,405
Infrared absorption spectrum
The infrared absorption spectrum of a liquid film of the sample between two sodium chloride plates exhibits relative maxima at the same wavelengths as those of a similar preparation of Dimethylpolysiloxane Reference Standard

Purity criteria

Loss on drying
Not more than 0,5 % (150 °C, 4h)
Viscosity
Not less than 1,00 · 10– 4 m²s– 1 at 25 °C
Arsenic
Not more than 3 mg/kg
Lead
Not more than 1 mg/kg
Mercury
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 900

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 900a Polydimethylsiloxane

Polydimethylsiloxane consists of fully methylated linear siloxane polymers containing repeating units of the formula [(CH 3 ) 2 SiO] with trimethylsiloxy end-blocking units of the formula (CH 3 ) 3 SiO-. The additive is produced by hydrolysis of a mixture of dimethyldichlorosilane and a small quantity of trimethylchlorosilane. The average molecular weights of the linear polymers range from approximately 6,800 to 30,000. (NOTE: In commerce, polydimethylsiloxane is frequently used in preparations usually containing silica gel. The pure substance described in this monograph can be isolated from silica gel-containing liquids by centrifuging at about 20,000 rpm. Before testing the Polydimethylsiloxane for Identification, Refractive index , Specific gravity , and Viscosity , any silica gel present must be removed by centrifugation.) (NOTE: This monograph does not apply to aqueous formulations of Polydimethylsiloxane containing emulsifying agents and preservatives, in addition to silica gel.)

Synonyms: Poly(dimethylsiloxane); dimethylpolysiloxane; dimethylsilicone fluid; dimethylsilicone oil; dimethicone; INS No. 900a

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 69 th JECFA (2008), published in FAO JECFA Monographs 5 (2008), superseding specifications prepared at the 37 th JECFA (1990), published in the Combined Compendium of Food Additive Specifications, FAO JECFA Monographs 1 (2005). An ADI of 0-1.5 mg/kg bw was established at the 74 th JECFA (2011).
Chemical names
α -(Trimethylsilyl)- ω -methylpoly(oxy(dimethylsilylene))
C.A.S. number
9006-65-9
Structural formula
n ranges from 90 to 410
Assay
Silicon content not less than 37.3% and not more than 38.5% of the total
DESCRIPTION
Clear, colourless, viscous liquid.
FUNCTIONAL USES
Antifoaming agent, anticaking agent
METHOD OF ASSAY
Principle Silicon in the sample is converted to a soluble form by fusion with sodium peroxide. Soluble silicon is measured in the percent range as total silicon by atomic absorption spectrophotometry. Apparatus - Fusion apparatus: Parr-type fusion cup; 500-ml nickel beaker; and nickel lid for beaker - or equivalent (avoid use of glassware during fusion and solubilization). - Instrument: atomic absorption spectrophotometer with silicon hollow cathode lamp; nitrous oxide - acetylene burner, or equivalent. Reagents - Sodium peroxide, glacial acetic acid, silica (of known purity for use as standard). Procedure [CAUTION: Normal safe laboratory practices for Parr-type bomb fusion should be followed.] Equivalent fusions must be performed on sample(s), reagent blank(s) and silica standards for each series of samples. For each sample weigh a portion ( W ) not to exceed 0.3 g into a Parr-type fusion cup (use gelatine capsules for liquid samples). Add 15.0±0.5 g of sodium peroxide. Assemble the fusion apparatus and place it in a protective ignition rack. Fill the cavity above the cap with water and keep it full during ignition to prevent the gasket from melting. Heat the bottom of the cup with a blast lamp until the cup becomes cherry red about 100 mm up from the bottom within 90 sec. Quench the apparatus in ice water and disassemble the apparatus. Place the cup in the nickel beaker containing 150 to 200 ml of distilled water. Rinse any material adhering to the inside of the assembly cap into the beaker with distilled water. Cover the beaker with the nickel lid. When dissolution is complete and the solution has cooled, remove the cup from the beaker and rinse it with distilled water into the beaker. Add 55.0 ml of reagent grade glacial acetic acid to the beaker. Cool the solution to room temperature and transfer it to a 500 ml volumetric flask. Dilute to volume with distilled water. The solution should contain about 100 μ g silicon/ml for a sample weight of about 0.13 g. This method performs best if the silicon concentration of the final analysis solution is 1 to 200 μ g/ml. Prepare a series of standards using the same fusion technique that brackets the sample. Measure the absorbance of sample(s), reagent blank and standards at 251.6 nm with the spectrophotometer according to the manufacturer’s operating instructions to obtain optimum analysis conditions for maximum lamp output and fuel and oxidant flow rate to the burner (or equivalent procedures for other vaporizing techniques). Adjust the zero absorbance while aspirating the solvent blank (water) used to dilute the samples. Measure the absorbance of sample(s), reagent blank and standards. Estimate the concentration of silicon in the sample solution from the standards, correcting for the reagent blank. Calculate the percent total silicon in the sample by the equation %Silicon = 0.05 x C/W where C is the silicon concentration of the sample solution, μg/ml; and W is the weight of sample taken, g.

Identification

Solubility (Vol. 4)
Insoluble in water and in ethanol; soluble in most aliphatic and aromatic hydrocarbon solvents
Specific gravity (Vol. 4)
d 25 25 : 0.964 - 0.977
Refractive index (Vol. 4)
n 25 D : 1.400 - 1.405
Infrared absorption
The infrared absorption spectrum of a liquid film of the sample between two sodium chloride plates exhibits relative maxima at the same wavelengths as those of a similar preparation of USP Dimethylpolysiloxane Reference Standard (available through http://www.usp.org/referenceStandards/catalog.html or by mail to USP 12601 Twinbrook Pkwy, Rockville, MD 20852 USA).

Purity criteria

Loss on drying (Vol.4)
Not more than 0.5% (150 o , 4h)
Viscosity
100 - 1500 cSt at 25 o See description under TESTS
Lead (Vol. 4)
Not more than 1 mg/kg Determine using an AAS/ICP-AES technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on principles of methods described in Volume 4 (under “General Methods, Metallic Impurities”).
Test: Viscosity
The Ubbelohde suspended level viscometer, shown in the accompanying diagram, is preferred for the determination of the viscosity. (Dimensions in mm) For use in the range of 100 to 1,500 centistokes, a No. 3 size viscometer, having a capillary diameter of 2.00 + 0.04 mm, is required. The viscometer should be fitted with holders that satisfy the dimensional positions of the separate tubes as shown in the diagram, and that hold the viscometer vertical. Filling lines in bulb A indicate the minimum and maximum volumes of liquid to be used for convenient operation. The volume of bulb B is approximately 5 ml. Calibration of the viscometer Determine the viscosity constant, k , for each viscometer by using an oil of known viscosity. [NOTE: Choose an oil with a viscosity as close as possible to that of the sample to be tested.] Charge the viscometer by tilting the instrument about 30 degrees from the vertical, with bulb A below the capillary, and then introduce enough of the sample into tube 1 to bring the level up to the lower filling line. The level should not be above the upper filling line when the viscometer is returned to the vertical position and the sample has drained from tube 1. Charge the viscometer in such a manner that the U-tube at the bottom fills completely without trapping air. After the viscometer has been in a constant-temperature bath long enough for the sample to reach temperature equilibrium, place a finger over tube 3 and apply suction to tube 2 until the liquid reaches the centre of bulb C . Remove suction from tube 2 , then remove the finger from tube 3 and place it over tube 2 until the sample drops away from the lower end of the capillary. Remove the finger from tube 2, and measure the time, to the nearest 0.1 sec required for the meniscus to pass from the first time mark ( T1 ) to the second ( T2 ). In order to obtain accurate results within a reasonable time, the apparatus should be adjusted to give an elapsed time of from 80 to 100 sec. Calculate the viscometer constant k by the equation k = v/t1 where v is the viscosity, in centistokes; and t1 is the efflux time, in sec, for the standard liquid. Viscosity determination of Polydimethylsiloxane Charge the viscometer with the sample in the same manner as described for the calibration procedure; determine the efflux time, t2 ; and calculate the viscosity of the sample, vs , by the equation vs = kt2

FAO JECFA Monograph 11 (2011)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 1: Carriers in food additivesGlazing agents for fruitquantum satisRegulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 2: Food additives other than carriers in food additivesColour preparations of E 160a carotenes, E 160b(i) annatto bixin, E 160b(ii) annatto norbixin, E 160c paprika extract, capsanthin, capsorubin, E 160d lycopene and E 160e beta-apo-8′-carotenalNote (1): Except enzymes authorised as food additives.200 mg/kg in the preparation, 0,2 mg/l in final foodRegulation (EC) No 1333/2008, Annex III, Part 2
Annex III, Part 4: Food additives including carriers in food flavouringsAll flavourings10 mg/kg in flavouringsRegulation (EC) No 1333/2008, Annex III, Part 4
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIIn preparations of beta-carotene and lycopene200 mg/kg in the preparation, 0,2 mg/l in final foodRegulation (EC) No 1333/2008, Annex III, Part 5, Section A

Every name it appears under

36 recorded names. A label may use any of them.

E number

  • E900

INS number

  • 900a

CAS registry number

  • 63148-62-9
  • 9016-00-6

As it appears in regulation

  • Dimethyl polysiloxane

Other names

  • Dimethyl polysiloxane
  • Dimethyl silicone
  • E 900
  • Polydimethyl siloxane
  • POLYDIMETHYLSILOXANE
  • Silicone fluid
  • Silicone oil

Systematic names

  • dimethylsilanone
  • Polydimethylsiloxane

The EU re-evaluation programme

Every additive authorised in the EU before 20 January 2009 was put back through EFSA by Commission Regulation (EU) No 257/2010, and this one is named in it. What the Regulation required is below; whether the opinion has since been published is not something this site records.

  • To be evaluated by 31 December 2018. Named in Annex II, Part II, point 4 as “Dimethyl polysiloxane”, among the additives given priority within its class.

Hazard reference values

The two committees set different figures. EFSA's acceptable daily intake is 17 mg/kg bw/day (2020); JECFA's is 1.5 mg/kg bw/day (2011). An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. The lower figure is not a finding that the other body was wrong: the two work to different terms of reference, on their own timetables, and sometimes from different data. This site states both and chooses between them nowhere. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI17 mg/kg bw/dayconsumersEFSA FAF2020
ADI1.5 mg/kg bw/day—JECFA2011

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2020

    The FAF Panel found no systemic adverse effects or genotoxicity concern for dimethyl polysiloxane (E 900), attributing eye effects in rats to direct contact, and established an ADI of 17 mg/kg bw/day, withdrawing the SCF's ADI of 1.5 mg/kg bw/day. It concluded there is no safety concern at reported uses and use levels and recommended amendments to the specifications.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 900?
E 900 is Polydimethylsiloxane. Polydimethylsiloxane is an antifoaming agent, added to frying oil so it does not foam over and to processing lines where foam would stop the machinery. It is a silicone oil.
What is Polydimethylsiloxane used for in food?
It is listed as an emulsifier, an anticaking agent and an antifoaming agent — the role Codex assigns it. This page shows every function each regulator records, with the citation for each.
Where is Polydimethylsiloxane permitted?
Of the seven regulators this site reads, Australia and New Zealand, the EU, Great Britain, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Polydimethylsiloxane vegan?
Yes. Polydimethylsiloxane is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • us-listings retrieved 2026-10-18
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

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