E553 - Magnesium silicates

At a glance

• Also called E553, magnesium silicate, E553a (synthetic), and E553b (talc)
• What it does: prevents caking, improves flow, and works as a release/dusting agent
• Where it’s found: spice blends, powdered mixes, grated cheese, confectionery and chewing gum dusting, tablet and supplement coatings
• Appearance: white to off‑white, fine powder
• Solubility: practically insoluble in water and fat
• Dietary notes: mineral-based, vegan and vegetarian friendly, gluten‑free
• Label check: look for “E553,” “magnesium silicate,” or “talc”

Why is Magnesium silicates added to food?

Manufacturers add magnesium silicates to keep powders from sticking together and to help them pour smoothly. In candies and chewing gum, a light dusting stops surfaces from sticking to equipment or packaging. These uses are authorized and defined in EU specifications for food additives.¹

What foods contain Magnesium silicates?

You may find E553 in:

• Dry mixes such as spices, drink powders, and instant soups, to prevent clumping
• Grated or shredded cheeses, to keep pieces separate
• Confectionery and chewing gum, as a dusting or release agent on surfaces²
• Food supplements and some tablets, as part of the coating or to aid processing³

What can replace Magnesium silicates?

Depending on the food and process, common stand‑ins include:

• Silicon dioxide for free‑flow in spices and powders
• Calcium silicate in salt and dry mixes
• Tricalcium phosphate as an anti‑caking agent
• Calcium carbonates in some powdered foods
• In table salt, specialized anti‑caking agents like sodium ferrocyanide

Each alternative has different flow, moisture, and mouthfeel effects, so swaps are product‑specific.

How is Magnesium silicates made?

There are two forms under E553:

• E553b, talc: a naturally occurring magnesium silicate that is mined, carefully purified, and milled to a fine powder for food use.
• E553a, synthetic magnesium silicate: typically made by reacting magnesium salts with sodium silicate to precipitate an amorphous magnesium silicate, followed by washing and drying to meet purity and particle specifications.⁴

Is Magnesium silicates safe to eat?

EFSA, the European Food Safety Authority, re‑evaluated both E553 forms and found no safety concern for their current approved uses and levels in food.³² Food‑grade talc must be asbestos‑free and meet strict impurity limits set in the EU additive specifications.¹ Magnesium silicates are poorly absorbed in the gut and are largely excreted unchanged.³

Note: The main risks associated with talc relate to inhaling dust during industrial handling, not to eating trace amounts present on foods.²

Does Magnesium silicates have any benefits?

There are no nutritional benefits. The value is technological: E553 helps powders stay free‑flowing, reduces clumps, and makes manufacturing more consistent. That can improve dosing in mixes and tablets, protect product texture, and cut down on waste from caking.

Who should avoid Magnesium silicates?

• People advised by their healthcare professional to limit specific additives should follow that guidance.
• Consumers sensitive to particular minerals or fillers may choose products without E553.
• As with any fine powder, avoid inhaling dust during home use (for example, while decanting bulk powders), even though typical food exposures are low.

Myths & facts

• Myth: “Talc in food contains asbestos.” Fact: Food‑grade talc must be asbestos‑free and meet strict purity criteria in the EU.¹
• Myth: “Magnesium silicate adds magnesium to your diet.” Fact: It is practically insoluble and minimally absorbed, so it is not a meaningful magnesium source.³
• Myth: “E553 isn’t allowed in Europe.” Fact: Both E553a and E553b are authorized in the EU with defined uses and specifications.²
• Myth: “It’s a plastic.” Fact: Magnesium silicates are mineral silicates, not synthetic polymers.

Magnesium silicates in branded foods

You’ll most often see E553 on ingredient lists for powdered mixes, grated cheeses, and confectionery or chewing gum coatings. It may appear as “E553,” “magnesium silicate,” “E553a (synthetic magnesium silicate),” or “E553b (talc).” If you prefer to avoid it, look for products that use alternatives like silicon dioxide or tricalcium phosphate, or that list no anti‑caking agents at all.

References

Footnotes

1. Commission Regulation (EU) No 231/2012 — Specifications for food additives (includes E553a and E553b). https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32012R0231 ↩ ↩² ↩³

2. Re-evaluation of talc (E 553b) as a food additive — EFSA Journal. https://efsa.europa.eu/en/efsajournal/pub/5088 ↩ ↩² ↩³ ↩⁴

3. Re-evaluation of magnesium silicate (E 553a) as a food additive — EFSA Journal. https://efsa.europa.eu/en/efsajournal/pub/5232 ↩ ↩² ↩³ ↩⁴

4. Compendium of Food Additive Specifications: Magnesium silicate (INS 553a) and Talc (INS 553b) — JECFA/FAO. https://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-additives/en/ ↩