Talc (553(iii))
Synonyms: Talcum
Functional Classes: Anticaking agent, Glazing agent, Thickener
Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 553(iii)
GSFA Provisions for Talc
N°
Food Category
Max Level
Notes
N°
01.8.2.0
Food Category
Max Level
10000 mg/kg
Notes
-
12.2.1.0
GMP
534: For herbs use is limited to herbs that have been ground or processed into powder only.
N°
12.2.1.0
Food Category
Max Level
GMP
Notes
534: For herbs use is limited to herbs that have been ground or processed into powder only.
01.6.2.1
GMP
459: Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.
461: For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents
502: Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
N°
01.6.2.1
Food Category
Max Level
GMP
Notes
459: Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.
461: For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents
502: Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.1.0
GMP
3: For use in surface treatment only.
488: Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560), singly or in combination, as anticaking agents for the surface treatment of sliced, cut, shredded or grated cheese only, at 10,000 mg/kg as silicon dioxide.
XS273: Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968).
XS275: Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973).
N°
01.6.1.0
Food Category
Max Level
GMP
Notes
3: For use in surface treatment only.
488: Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560), singly or in combination, as anticaking agents for the surface treatment of sliced, cut, shredded or grated cheese only, at 10,000 mg/kg as silicon dioxide.
XS273: Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968).
XS275: Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973).
Showing 1 to 5 of 5 entries
GSFA Table 3 Provisions
Talc is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Talc could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1.
Note that food categories listed in the Annex to Table 3 were excluded accordingly.
Talc is acceptable in foods conforming to the following commodity standards: CS 105-1981, CS 251-2006.
Talc is a: Anticaking agent, Thickener.
Any Anticaking agent listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981 (anticaking agents in dehydrated products only), CS 327-2017 (anticaking agents in ground cumin only).
Any Thickener listed in Table 3 can be acceptable for use in all products conforming to CS 256-2007.
N°
Food Category
01.1.4.0
N°
01.1.4.0
Food Category
01.3.0.0
N°
01.3.0.0
Food Category
01.4.3.0
N°
01.4.3.0
Food Category
01.4.4.0
N°
01.4.4.0
Food Category
N°
01.5.0.0
01.6.1.0
N°
01.6.1.0
Food Category
01.6.2.0
N°
01.6.2.0
Food Category
01.6.4.0
N°
01.6.4.0
Food Category
01.6.5.0
N°
01.6.5.0
Food Category
N°
01.7.0.0
N°
01.8.1.0
Food Category
N°
02.2.2.0
Food Category
N°
02.4.0.0
N°
03.0.0.0
Food Category
04.1.2.0
N°
04.1.2.0
Food Category
05.0.0.0
N°
05.0.0.0
Food Category
N°
06.3.0.0
Food Category
N°
06.4.3.0
Food Category
N°
06.5.0.0
N°
06.6.0.0
N°
06.7.0.0
N°
06.8.0.0
07.0.0.0
N°
07.0.0.0
Food Category
N°
08.2.0.0
N°
08.3.0.0
Food Category
N°
08.4.0.0
Food Category
N°
09.3.0.0
N°
10.2.3.0
Food Category
N°
10.3.0.0
10.4.0.0
N°
10.4.0.0
Food Category
N°
11.6.0.0
12.2.2.0
N°
12.2.2.0
Food Category
12.3.0.0
N°
12.3.0.0
Food Category
12.4.0.0
N°
12.4.0.0
Food Category
12.5.0.0
N°
12.5.0.0
Food Category
12.6.0.0
N°
12.6.0.0
Food Category
12.8.0.0
N°
12.8.0.0
Food Category
N°
12.9.0.0
Food Category
N°
12.10.0.0
Food Category
N°
13.3.0.0
N°
13.4.0.0
13.6.0.0
N°
13.6.0.0
Food Category
14.2.1.0
N°
14.2.1.0
Food Category
14.2.2.0
N°
14.2.2.0
Food Category
14.2.4.0
N°
14.2.4.0
Food Category
14.2.5.0
N°
14.2.5.0
Food Category
N°
14.2.6.0
15.0.0.0
N°
15.0.0.0
Food Category
16.0.0.0
N°
16.0.0.0