Whiteness: 92% ± 1%:
Specifications: BP/Ph. Eur. /USP
Talc is useful and harmless in food products. Talc being chemically inert, passes through the body without being digested. It is thus approved as a carrier for food colourings and as a separating or dusting agent in such products as rice, dried foods, seasonings, cheese, sausage skins, chewing gum etc.
In Olive Oil production hydrophobic talc particles attach themselves to those of the food, protecting them and preventing clumping. When just a small amount is added to the olive paste, the talc adsorbs the emulsifier particles. It also joins the oil droplets to form larger drops that are easier to centrifuge.