Welcome to Imerys Performance Additives Division

Benefits

Benefits Harnessing talc's natural properties to provide a range of safe and certified food additives which improve processing, productivity and the final product

Imerys talcs are organophilic, platy, hydrophobic and harmless when ingested. These properties make them very useful, safe food additives and processing aids in food production. In all its applications, talc is soft preventing abrasion and wear on processing equipment.

Anticaking and anti-sticking

Imerys talc's hydrophobic, organophilic and platy properties make it an excellent anticaking or separating agent for 'sticky' food products which tend to clump together. Talc's smooth and flat lamellae cover each particle helping it to flow freely. Relatively water repellent, the talc particles form a barrier when they envelop the particle, reducing the evaporation and uptake of moisture within the product mass.

Surface finishing and texturizing agent

Naturally soft and platy, Imerys talcs make effective surfacing finishing and texturizing agents in foods such as chewing gum, confectionery, processed cheese, rice, processed meats and seasonings.

Filler and carrier

As a soft, innocuous and organophilic substance, Imerys talc is approved as a filler and carrier in food supplements such as vitamin pills. It is an ideal filler in chewing gum.

 

Talc functions

Compliance

All our talc food grades:

  • Are registered for use as food additives under European Directive 1129/2011 (EC), E553b (Annex II)
  • Comply with required purity criteria set out in European Directive 231/2012 (EC)
  • Comply with Food Chemical Codex, VIII Edition
  • Comply with Japanese Standards for Food Additives, VIII Edition
  • Comply with Kosher and Halal food specifications
  • Are certified anti-allergenic

We offer a full range of bespoke formulation and technical and process support services to help you match the right mineral grade to your application requirement.

PLEASE CONTACT US, WE WILL BE ONLY TOO HAPPY TO HELP

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