What is Talc used for in food?

It is listed as a sweetener, a thickener and an anticaking agent — the role the US and Codex assign it. This page shows every function each regulator records, with the citation for each.

Where is Talc permitted?

Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea 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.

Yes. Talc is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Talc

Q: What is E 553b?

E 553b is Talc. Talc is an anticaking and glazing agent used in some confectionery, rice polishing and chewing gum.

E number E553bINS 553(iii)CAS 14807-96-6

Listed as a sweetener, a thickener and an anticaking agent by the US and Codex.

Listed as sweeteners (US) · thickeners (Codex) · anticaking agents (Codex) · glazing and surface-finishing agents (Codex) · formulation aids (US) · processing aids (US)

United States: Non-nutritive sweetener — FDA, Substances Added to Food: TALC
Codex Alimentarius: Thickener — CXS 192-1995 Table One, INS 553(iii)
Codex Alimentarius: Anticaking agent — CXS 192-1995 Table One, INS 553(iii)
Codex Alimentarius: Glazing agent — CXS 192-1995 Table One, INS 553(iii)
United States: Formulation aid — FDA, Substances Added to Food: TALC
United States: Processing aid — FDA, Substances Added to Food: TALC

Structure from PubChem CID 165411828 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Talc is an anticaking and glazing agent used in some confectionery, rice polishing and chewing gum.

Where it is and isn’t permitted

Status of Talc by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
Jurisdiction	Status	Scope and limits	Citation
Australia and New ZealandFood Standards Australia New Zealand	Permitted, with conditions	54 food categories no numerical limit (good manufacturing practice) 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 2.2.1.2 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 53 further provisionsretrieved 2026-10-17
CanadaHealth Canada	Permitted	no numerical limit (good manufacturing practice) 3 permitted uses Show every permitted use In: Chewing gum. Purpose: Dusting agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item T.1(a) In: Chewing gum base. Purpose: Filler. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item T.1(b) In: Dried split legumes; Rice. Purpose: Coating agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item T.1(c)	Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8)and 2 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSA	Permitted, with conditions	22 food categories highest permitted level 30,000 mg/kg Show every food category 1.7.2 ripened cheese — 10,000 mg/kgPermitted as a member of Silicon dioxide - silicates. ML = 10000 mg/kg. only sliced or grated cheese hard and semi-hard cheese. Note 1: The additives may be added individually or in combination. 1.7.5 processed cheese — 10,000 mg/kgPermitted as a member of Silicon dioxide - silicates. ML = 10000 mg/kg. Period of application: from 1 February 2014. Note 1: The additives may be added individually or in combination. 1.7.6 cheese products (excluding products falling in category 16) — 10,000 mg/kgPermitted as a member of Silicon dioxide - silicates. ML = 10000 mg/kg. only sliced or grated hard and semi-hard products Period of application: from 1 February 2014. Note 1: The additives may be added individually or in combination. 1.8 Dairy analogues, including beverage whiteners — 10,000 mg/kgPermitted as a member of Silicon dioxide - silicates. ML = 10000 mg/kg. only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners Period of application: from 1 February 2014. 10.2 processed eggs and egg products — 5,400 mg/kgML = 5400 mg/kg. only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012. 11.1 Sugars and syrups as defined by directive 2001/111/ec — 10,000 mg/kgPermitted as a member of Silicon dioxide - silicates. ML = 10000 mg/kg. only dried powdered foods Period of application: from 1 February 2014. Note 1: The additives may be added individually or in combination. 11.4.2 table-top sweeteners in powder form — 10,000 mg/kgPermitted as a member of Silicon dioxide - silicates. ML = 10000 mg/kg. Period of application: from 1 February 2014. Note 1: The additives may be added individually or in combination. 11.4.3 table-top sweeteners in tablets — quantum satisPermitted as a member of Silicon dioxide - silicates. quantum satis. 12.1.1 Salt — 10,000 mg/kgPermitted as a member of Silicon dioxide - silicates. ML = 10000 mg/kg. Period of application: from 1 February 2014. 12.1.2 salt substitutes — 20,000 mg/kgPermitted as a member of Silicon dioxide - silicates. ML = 20000 mg/kg. Period of application: from 1 February 2014. 12.2.2 Seasonings and condiments — 30,000 mg/kgPermitted as a member of Silicon dioxide - silicates. ML = 30000 mg/kg. only seasoning Period of application: from 1 February 2014. Note 1: The additives may be added individually or in combination. 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’, — quantum satisPermitted as a member of Silicon dioxide - silicates. quantum satis. Period of application: from 1 February 2014. 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — quantum satisPermitted as a member of Silicon dioxide - silicates. quantum satis. Period of application: from 1 February 2014. 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 30,000 mg/kgPermitted as a member of Silicon dioxide - silicates. ML = 30000 mg/kg. only tin greasing products Period of application: from 1 February 2014. Note 1: The additives may be added individually or in combination. 2.3 Vegetable oil pan spray — 30,000 mg/kgPermitted as a member of Silicon dioxide - silicates. ML = 30000 mg/kg. only tin greasing products Period of application: from 1 February 2014. Note 1: The additives may be added individually or in combination. 5.2 Other confectionery including breath freshening micro-sweets — quantum satisPermitted as a member of Silicon dioxide - silicates. quantum satis. surface treatment only Period of application: from 1 February 2014. Note 1: The additives may be added individually or in combination. 5.3 chewing gum — quantum satisquantum satis. 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — quantum satisPermitted as a member of Silicon dioxide - silicates. quantum satis. surface treatment only Period of application: from 1 February 2014. 6.1 whole broken or flaked grain — quantum satisquantum satis. only rice. 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum satis. only surface treatment of sausages. 8.3.1 Non-heat-treated processed meat — quantum satisquantum satis. only surface treatment of sausages. 8.3.2 Heat-treated meat products — quantum satisquantum satis. only surface treatment of sausages.	Regulation (EC) No 1333/2008, Annex IIand 21 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards Scotland	Permitted, with conditions	23 food categories highest permitted level 30,000 mg/kg or mg/l Show every food category 0 All categories of foods — several limitsPermitted as a member of E 551 – 553: Silicon dioxide – silicates. (1) ML 10000: only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in Table 1 of Part A of this Annex; (2) quantum satis: only foods in tablet and coated tablet form, excluding the foods listed in Table 1 of Part A of this Annex. Note (1): The additives may be added individually or in combination. Note (57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods. 1.7.2 Ripened cheese — 10,000 mg/kg or mg/lPermitted as a member of E 551 – 553: Silicon dioxide – silicates. ML = 10000. only sliced or grated cheese hard and semi-hard cheese Period of application: from 1 February 2014. Note (1): The additives may be added individually or in combination. 1.7.5 Processed cheese — 10,000 mg/kg or mg/lPermitted as a member of E 551 – 553: Silicon dioxide – silicates. ML = 10000. Period of application: from 1 February 2014. Note (1): The additives may be added individually or in combination. 1.7.6 Cheese products (excluding products falling in category 16) — 10,000 mg/kg or mg/lPermitted as a member of E 551 – 553: Silicon dioxide – silicates. ML = 10000. only sliced or grated hard and semi-hard products Period of application: from 1 February 2014. Note (1): The additives may be added individually or in combination. 1.8 Dairy analogues, including beverage whiteners — 10,000 mg/kg or mg/lPermitted as a member of E 551 – 553: Silicon dioxide – silicates. ML = 10000. only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners Period of application: from 1 February 2014. Note (1): The additives may be added individually or in combination. 10.2 Processed eggs and egg products — 5,400 mg/kg or mg/lML = 5400. only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012. 11.1 Sugars and syrups as defined by Directive 2001/111/EC — several limitsPermitted as a member of E 551 – 553: Silicon dioxide – silicates. (1) quantum satis: only foods in tablet and coated tablet form Period of application: from 1 February 2014; (2) ML 10000: only dried powdered foods Period of application: from 1 February 2014. Note (1): The additives may be added individually or in combination. 11.4.2 Table-top sweeteners in powder form — 10,000 mg/kg or mg/lPermitted as a member of E 551 – 553: Silicon dioxide – silicates. ML = 10000. Period of application: from 1 February 2014. Note (1): The additives may be added individually or in combination. 11.4.3 Table-top sweeteners in tablets — quantum satisPermitted as a member of E 551 – 553: Silicon dioxide – silicates. quantum satis. Period of application: from 1 February 2014. 12.1.1 Salt — 10,000 mg/kg or mg/lPermitted as a member of E 551 – 553: Silicon dioxide – silicates. ML = 10000. Period of application: from 1 February 2014. 12.1.2 Salt substitutes — 20,000 mg/kg or mg/lPermitted as a member of E 551 – 553: Silicon dioxide – silicates. ML = 20000. Period of application: from 1 February 2014. 12.2.2 Seasonings and condiments — 30,000 mg/kg or mg/lPermitted as a member of E 551 – 553: Silicon dioxide – silicates. ML = 30000. only seasoning Period of application: from 1 February 2014. Note (1): The additives may be added individually or in combination. 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of E 551 – 553: Silicon dioxide – silicates. quantum satis. Period of application: from 1 February 2014. 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of E 551 – 553: Silicon dioxide – silicates. quantum satis. Period of application: from 1 February 2014. 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 30,000 mg/kg or mg/lPermitted as a member of E 551 – 553: Silicon dioxide – silicates. ML = 30000. only tin greasing products Period of application: from 1 February 2014. Note (1): The additives may be added individually or in combination. 2.3 Vegetable oil pan spray — 30,000 mg/kg or mg/lPermitted as a member of E 551 – 553: Silicon dioxide – silicates. ML = 30000. only tin greasing products Period of application: from 1 February 2014. Note (1): The additives may be added individually or in combination. 5.2 Other confectionery including breath refreshening microsweets — quantum satisPermitted as a member of E 551 – 553: Silicon dioxide – silicates. quantum satis. surface treatment only Period of application: from 1 February 2014. Note (1): The additives may be added individually or in combination. 5.3 Chewing gum — quantum satisquantum satis. 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisPermitted as a member of E 551 – 553: Silicon dioxide – silicates. quantum satis. surface treatment only Period of application: from 1 February 2014. 6.1 Whole, broken, or flaked grain — quantum satisquantum satis. only rice. 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum satis. only surface treatment of sausages. 8.3.1 Non-heat-treated meat products — quantum satisquantum satis. surface treatment of sausages. 8.3.2 Heat-treated meat products — quantum satisquantum satis. surface treatment of sausages only.	Assimilated Regulation (EC) No 1333/2008and 22 further provisionsretrieved 2026-10-18
JapanConsumer Affairs Agency	No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.Related listing with permitted uses here: Magnesium silicate (E553a). This site cannot tell whether that listing covers this exact form.
South KoreaMinistry of Food and Drug Safety	Permitted, 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), 탤크 (“Talc”, the English the Code prints beside it); the Code marks it as also usable as a processing aid; 2. 가공보조제 (processing aids), 탤크 (“Talc”, the English the Code prints beside it); the Code marks it as also usable as a general food additive. Main use (주용도) of 탤크: 껌기초제, 표면처리제. Standard for use (사용기준) of 탤크: (1) [may be used only for the purpose or in the food the sentence states; sets a limit on the amount used] “탤크는 식품의 제조 또는 가공상 추잉껌에 사용하거나 정제류에 표면처리제 목적에 한하여 사용하여야 한다. 추잉껌에 있어서의 사용량은 5.0% 이하이어야 한다.” Main use (주용도) of 탤크: 여과보조제. Standard for use (사용기준) of 탤크: (1) “탤크는 식품의 제조 또는 가공상 여과보조제(여과, 탈색, 탈취, 정제 등)로 사용하는 경우 최종식품 완성 전에 제거하여야 하며, 식품 중의 잔류량은 0.5%(규조토, 백도토, 벤토나이트, 산성백토, 탤크, 퍼라이트, 활성탄 등 다른 불용성 광물성물질과 병용할 때에는 전 잔류량의 합계가 0.5%) 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 Administration	Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFA	Permitted, with conditions	6 food categories highest permitted level 10,000 mg/kg Show every food category and its notes 01.5.1 Milk powder and cream powder (plain) — GMP Note 544 Except for use in products conforming to the Standard for Milk Products and Cream Powder (CXS 207-1999): bone phosphate (INS 542), calcium carbonate (INS 170(i)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), calcium silicate (INS 552), magnesium carbonate (INS 504(i)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), magnesium oxide (INS 530), magnesium silicate, synthetic (INS 553(i)), silicon dioxide, amorphous (INS 551), talc (INS 553(iii)), tricalcium phosphate (INS 341(iii)), and trimagnesium phosphate (INS 343(iii)) as anticaking agents only, singly or in combination at 10,000 mg/kg. Note 549 Except for use in products conforming to the Standard for Edible Casein Products (CXS 290-1995): bone phosphate (INS 542), calcium carbonate (INS 170(i)), calcium silicate (INS 552), hydroxypropyldistarch phosphate (INS 1442), magnesium carbonate (INS 504(i)), magnesium oxide (INS 530), magnesium silicate, synthetic (INS 553(i)), microcrystalline cellulose (cellulose gel) (INS 460(i)), powdered cellulose (INS 460(ii)), silicon dioxide, amorphous (INS 551), talc (INS 553(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)) magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)) and trimagnesium phosphate (INS 343(iii)), as anticaking agents only, singly or in combination at 4,400 mg/kg, noting the total amount of phosphorus shall not exceed 4,400 mg/kg. 01.6.1 Unripened cheese — GMP Note 3 For use in surface treatment only. Note 488 Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) , singly or in combination, as anticaking agents for the surface treatment of sliced, cut, shredded or grated cheese only, at 10,000 mg/kg as silicon dioxide. Note 563 Except for use in products conforming to the Standard for Mozzarella (CXS 262-2006): calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), silicon dioxide, amorphous (INS 551) and talc (INS 553(iii)) for the surface treatment of sliced, cut, shredded or grated low moisture Mozzarella or for the surface treatment of shredded and/or diced high moisture Mozzarella, as anticaking agents only at 10,000 mg/kg, singly or in combination, as silicon dioxide. Note XS273 Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968). Note XS275 Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973). 01.6.2.1 Ripened cheese, includes rind — GMP Note 459 Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide. Note 461 For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents Note 502 Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination. Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999). Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969). Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973). Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973). Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978). 01.8.2 Dried whey and whey products, excluding whey cheeses — 10,000 mg/kg Note XS331 Excluding products conforming to the Standard for Dairy Permeate Powders (CXS 331-2017). 12.1.2 Salt substitutes — GMP 12.2.1 Herbs and spices — GMP Note 534 For herbs use is limited to herbs that have been ground or processed into powder only, as an anticaking agent. Note XS326 Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017). Note XS351 Excluding products conforming to the Standard for Dried Floral Parts - Saffron (CXS 351-2022).	CXS 192-1995 Table Three, INS 553(iii)and 6 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 Zealand	—	54 GMP
Canada	—	3 GMP
European Union	5,400 mg/kg – 30,000 mg/kg	12 numeric limit, 10 quantum satis
Great Britain	5,400 mg/kg – 30,000 mg/kg	11 numeric limit, 2 several limits, 10 quantum satis
South Korea	—	1 no quantity stated
Codex Alimentarius	10,000 mg/kg	1 numeric limit, 6 GMP

What a label must say

Words a food containing Talc is obliged to carry, quoted from the instrument that imposes them. A required statement is a fact about the regulation, not a finding about the substance — every rule below applies where the additive is authorised.

‘with sweetener(s)’, or ‘with sugar(s) and sweetener(s)’ where the food also contains added sugar. The statement accompanies the name of the food.
Any food containing an authorised sweetener. Regulation (EU) No 1169/2011, Annex III, points 2.1 and 2.2 · Assimilated Regulation (EU) No 1169/2011, Annex III

Every rule collected at what a label must say.

What it is made from

Mined and milled from talc rock. Food-grade specifications limit asbestos-form minerals, which can occur alongside talc in some deposits.

Vegan
Vegetarian

Compare other additives on the dietary indexes.

CAS registry number: 14807-96-6
InChIKey: QLQXSZZVUVMFHZ-UHFFFAOYSA-L
PubChem: CID 165411828

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.

Parameter	European Union	JECFA
Loss on drying	no more than 0.5 %	no more than 0.5 %
Lead	no more than 2 mg/kg	no more than 2 mg/kg
Arsenic	no more than 10 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 553b Talc

Naturally occurring form of hydrous magnesium silicate containing varying proportions of such associated minerals as alpha-quartz, calcite, chlorite, dolomite, magnesite, and phlogopite. The product should be free of asbestos.

Synonyms: Talcum

Assay, identification and purity criteria

Description and assay

Einecs: 238-877-9
Chemical name: Magnesium hydrogen metasilicate
Chemical formula: Mg₃(Si₄O₁₀)(OH)₂
Molecular weight: 379,22
Description: Light, homogeneous, white or almost white powder, greasy to the touch

Identification

Infrared absorption spectrum: Characteristic peaks at 3 677 , 1 018 and 669 cm⁻¹
X-ray diffraction: Peaks at 9,34/4,66/3,12 Å
Solubility: Insoluble in water and ethanol

Purity criteria

Loss on drying: Not more than 0,5 % (105 °C, 1 hour)
Acid soluble matter: Not more than 6 %
Water soluble matter: Not more than 0,2 %
Acid-soluble iron: Not detectable
Arsenic: Not more than 10 mg/kg
Lead: Not more than 2 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 553b

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 553(iii) Talc

Powdered, natural, hydrated magnesium silicate containing varying proportions of such associated materials as alpha-quartz, calcite, chlorite, dolomite, magnesite and phlogopite.

Synonyms: Talcum; INS No. 553(iii)

Assay, identification and purity criteria

Description and assay

Specification history: Prepared at the 61st JECFA (2003) and published in FNP 52 Add 11 (2003), superseding specifications prepared at the 55th JECFA (2000) and published in FNP 52 Add 8 (2000). An ADI “not specified” was established at the 30th JECFA (1986).
C.A.S. number: 14807-96-6
DESCRIPTION: Odourless, very fine, white or greyish white crystalline powder; unctuous, adheres readily to the skin, free from grittiness.
FUNCTIONAL USES: Anticaking agent, filtering aid, coating agent, surface-finishing agent, texturizing agent, component of chewing gum base.

Identification

Solubility (Vol. 4): Insoluble in water and ethanol
Infrared absorption: The infrared absorption spectrum of a potassium bromide dispersion of the sample exhibits major peaks as follows: 3677 ± 2 cm -1 OH group 1018 ± 2 cm -1 Si-O-Si group 669 ± 2 cm -1 Mg-O-Si group
X-Ray diffraction: The X-ray diffraction pattern of a random powder sample exhibits reflections at d values of 9.34 Å, 4.66 Å and 3.12 Å

Purity criteria

Loss on drying (Vol. 4): Not more than 0.5 % (105 o , 1 h)
Loss on ignition (Vol. 4): Not more than 9 %
Water-soluble substances: Not more than 0.2 % Boil 20 g sample with 200 ml of water in a 250 ml beaker for 15 min, stir to avoid spurting. Cool to room temperature, transfer the contents to a 250 ml volumetric flask, rinse beaker with 25 ml water, add rinsings to the volumetric flask and make up to volume. Allow the mixture to stand for 15 min and filter (use filtrate for the determination of water-soluble iron, below). Evaporate 100 ml of this solution, representing 8 g of talc, in a tared platinum dish on a steam bath to dryness and ignite gently to constant weight. The weight of the residue does not exceed 16 mg.
Water-soluble iron: Using hydrochloric acid TS, dilute, slightly acidify the remaining part of the filtrate obtained in the test for water-soluble substances (above) and add 1 ml of potassium ferrocyanide TS. The solution does not turn blue.
Acid-soluble substances: Not more than 2.5 % Accurately weigh 2 g sample into a beaker and add 35 ml of 3N hydrochloric acid. Digest the sample at 50o for 15 min. Cool, transfer the contents into a 50 ml volumetric flask, rinse the beaker with water, add rinsings to the volumetric flask and make up to volume. Mix the contents and filter. To 20 ml of the filtrate in a tared platinum dish, add 2 ml of sulfuric acid TS, dilute, evaporate to dryness and ignite to constant weight. The residue does not exceed 20 mg.
Asbestos: Free from asbestos as demonstrated by the test for amphiboles and serpentines See description under TESTS
Lead (Vol. 4): Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Volume 4, “Instrumental Methods”.
Test: Asbestos: The presence of amphiboles and of serpentines is revealed by infrared absorption or by X-ray diffraction (see A and B). If detected, the presence of asbestos is confirmed by optical microscopy. A. An absorption band at 758 ± 1 cm -1 in the infrared spectrum of a potassium bromide dispersion of the material remaining after ignition of the substance at 850 o for at least 30 min, indicates the presence of tremolite, an amphibole. Absorption bands or shoulders between 600 and 650 cm -1 may indicate serpentines. B. An X-ray powder diffraction pattern exhibiting diffraction peaks at 10.5 ± 0.1o 2 θ indicates amphiboles. Peaks at 24.3 ± 0.1o 2 θ and 12.1 ± 0.1o 2 θ indicate serpentines. If amphiboles or serpentines are indicated, examine the sample using optical microscopy to confirm the presence of asbestos. Asbestos is confirmed if the following criteria are met: − a range of length to width ratios of 20:1 to 100:1, or higher for fibres longer than 5 m, − capability of splitting into very thin fibrils, − and if 2 or more of the following 4 criteria are met: − parallel fibres occurring in bundles, − fibre bundles displaying frayed ends, − fibres in the form of thin needles, − matted masses of individual fibres and/or fibres showing curvature

FAO JECFA Monograph 1 (2006)

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.

Part	May be used in	Maximum level	Citation
Annex III, Part 1: Carriers in food additives	Colours	50 mg/kg in the colour preparation	Regulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 2: Food additives other than carriers in food additives	Dry powdered preparations of polyolsNote (1): Except enzymes authorised as food additives.	10 000 mg/kg in the preparation	Regulation (EC) No 1333/2008, Annex III, Part 2

Every name it appears under

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

E number

E553b

INS number

553(iii)

CAS registry number

14807-96-6

As it appears in regulation

Talc

Other names

7SEV7J4R1U
Agalite
Asbestine
Desertalc 57
E 553b
E-553(III)
Emtal 596
Fibrene C 400
French chalk
Health Smart Baby
Huashifen
Hydrous magnesium silicate
INS NO.553(III)
INS-553(III)
Mistron 2SC
Mistron frost P
Mistron RCS
Mistron Star
Mistron super frost
Mistron vapor
Natures Choice Baby
Nekvnro Wart Remover Patch
Potstone
Pulvis talci
Purified talc
Sclerosol
Sclerosol Intrapleural Aerosol
Steatite talc
Steawhite
Sterile Talc
Sterile Talc Powder
STERITALC
Steritalc 2g
Steritalc 3g
Steritalc 4g
Supreme dense
TALC
Talc (containing asbestos)
Talc (containing no asbestos and less than 1% quartz)
Talc (containing no asbestos)
Talc (JP17/USP)
TALC (Mg3H2(SiO3)4)
TALC (NOT CONTAINING ASBESTOS FIBERS)
Talc (not containing asbestos)
Talc (silica and fibre free)
Talc powder
Talcum
Talcum Powder
Wart Remover Patch

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 “Talc”, among the additives given priority within its class.

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
Type	Value	Population	Assessed by	Opinion
ADI	not specified	—	JECFA	1986

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.

EFSA 2018
The ANS Panel concluded that the safety of calcium silicate (E 552), magnesium silicate and trisilicate (E 553a) and talc (E 553b) as food additives cannot be assessed, citing accumulation of silicon in rat kidney and liver and a lack of reliable longer-term toxicity data. It considered the SCF's group ADI for silicon dioxide and silicates obsolete and recommended revisions 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 553b?: E 553b is Talc. Talc is an anticaking and glazing agent used in some confectionery, rice polishing and chewing gum.
What is Talc used for in food?: It is listed as a sweetener, a thickener and an anticaking agent — the role the US and Codex assign it. This page shows every function each regulator records, with the citation for each.
Where is Talc permitted?: Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea 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 Talc vegan?: Yes. Talc 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
ca retrieved 2026-10-17
eu retrieved 2026-10-18
gb retrieved 2026-10-18
kr retrieved 2026-10-18
gsfa retrieved 2026-09-07
euspecs retrieved 2026-10-18
jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Talc:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.