What is FOOD GRADE Talc?
| Other Names | Soapstone Talc / Talcum Purified Talc / Talcum |
| Feeling to Touch | Soft and Slippery |
| Chemical Composition | Hydrated Magnesium Silicate [H2Mg3(SiO3)4 or Mg3Si4O10(OH)2] |
| Structure | Lamellar [Platy & Layered] |
| Hardness [On Mohs Scale of 1 – 10] | 1 [Softest Mineral] |
| Specific Gravity | 2.5 – 2.8 [Low] |
| Loss on Ignition | NMT 7.00% |
| Loss on Drying | NMT 1.00% |
| Magnesium Oxide [MgO] | NLT 29.00% |
| Silica Di-Oxide [SiO2] | NLT 60.00% |
| Iron [Fe2O3] | NMT 10 PPM |
| Calcium [CaO] | NMT 1.00% |
| Aluminum [Al2O3] | NMT 2.00% |
| Lead | NMT 10 PPM |
| Asbestos Fibres | Nil |
| Water Soluble Salts | NMT 0.10% [Hydrophobic / Water Repellent] |
| Acidity / Alkalinity | NMT 0.3 ml of 0.1 M Hydrochloric acid required to turn the solution of material + water to acidic |
| Acid Soluble Substances | NMT 2.0% [Chemical Inert / Unreactive] |
| pH [at 10%] | 8.5 – 9.5 [Basic] |
| Mesh | 325 [NMT 1.00% Retention] |
| Colour | White [Opaque] |
| Whiteness | NLT 95% |
Applications of Talc in Chewing Gum
Purified Talc, or Food Grade Talc, possesses several innate physical and mechanical properties which are congenial for use in Chewing Gum manufacturing:
- Since Talc is organophilic in nature, it combines extremely well with polymers derived from natural or synthetic resins. Therefore, it is a critical filler which provides bulk and texture to chewing gum bases.
- As compared to other fillers, Food Grade Talc gives no reaction with the acidic flavours/ingredients and no Carbon Dioxide is released.
- Food Grade Talc ranks high in whiteness and brightness. Thus, it elevates the brightness of colours in food dyes while keeping them safe for human consumption.
- Food Grade Talc has a smooth and lamellar (platy and layered) structure. Consequently, when applied to the outer surface of gum candies, it provides a shiny polish. Additionally, it prevents stickiness and formation of lumps.
Contact us and visit us to know more about our Food Grade Talc Powder for Chewing Gums.
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