Talc are excellent anti-stick, surface finishing and coating agents in a many foods such as confectionery, dried foodstuffs, seasonings and cured meats. These properties make them very useful and safe technical additives and processing aids in food production. In all its applications, talc is softpreventing abrasion and wear on processing equipment.
In chewing gum, they make excellent fillers and gum base regulators -particularly for acid fruit flavors.
1. Chewing gum
Talc are effective fillers, detackifiers, coating agents and base regulators in chewing gums.
Talc is used during the manufacture of the gum base as an anticaking agent or detackifier to stop gum fragments from sticking together.
Used as a filler, talc imparts excellent rheology and mouth feel to the gum base. Talc’s natural chemical inertness also makes it an excellent chewing gum base regulator—particularly for acid fruit flavors.
Talc make ideal coating and texturizing agents, preventing gum sticks from sticking to wrappers.
Talc are used as coating, anticaking and surface finishing agents in sweets and candies.
3. Dried powdered foodstuffs and seasonings
Talc make excellent anticaking agents for dried foodstuffs (including sugars) and salt and its substitutes. In seasonings, talc is used as a texturizing agent.
Talc are effective anticaking and anti-stick agents for grated cheese. They make ideal surface finishing agents for hard, semi-hard and processed cheeses.
5. Cured meats and sausages
Talc are effective surface finishing and texturizing agents for cured meats and sausages.
Talc is used as a surface finishing agent to polish rice and to prevent caking.
7. Food supplements in tablet and coated form
Talc make ideal inert fillers and carriers in food supplements and foodstuffs in tablet and coated form. They are also suitable for use in processed egg products and fat and oil emulsions, including spreads.