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2. Synthetic magnesium silicate - Wikipedia

   en.wikipedia.org/wiki/Synthetic_Magnesium_Silicate

   The U.S. Food Chemicals Codex, [6] JECFA, [7] and other monographs for Food Grade synthetic magnesium silicate specify a mole ratio of 2MgO:5SiO 2 (or X=2.5 in the general formula). The most common use for Food Grade synthetic magnesium silicate is as an active filter aid for adsorption of color, free fatty acids and other polar compounds from ...

3. Talc - Wikipedia

   en.wikipedia.org/wiki/Talc

   Talc, or talcum, is a clay mineral composed of hydrated magnesium silicate, with the chemical formula Mg 3 Si 4 O 10 (OH) 2.Talc in powdered form, often combined with corn starch, is used as baby powder.

4. Anticaking agent - Wikipedia

   en.wikipedia.org/wiki/Anticaking_agent

   The most widely used anticaking agents include the stearates of calcium and magnesium, silica and various silicates, talc, as well as flour and starch. Ferrocyanides are used for table salt. [ 1 ] The following anticaking agents are listed in order by their number in the Codex Alimentarius by the Food and Agriculture Organization of the UN.

5. Magnesium trisilicate - Wikipedia

   en.wikipedia.org/wiki/Magnesium_trisilicate

   Magnesium trisilicate is an inorganic compound that is used as a food additive. The additive is frequently used by fast food chains to absorb fatty acids and extract impurities formed while frying edible oils. [1] It has good acid neutralizing properties, but the reaction appears too slow to serve as an effective non-prescription antacid. [2]

6. Almasilate - Wikipedia

   en.wikipedia.org/wiki/Almasilate

   This drug article relating to the gastrointestinal system is a stub. You can help Wikipedia by expanding it.

7. International Numbering System for Food Additives - Wikipedia

   en.wikipedia.org/wiki/International_Numbering...

   The International Numbering System for Food Additives (INS) is an international naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name. [1] It is defined by Codex Alimentarius , the international food standards organisation of the World Health Organization (WHO) and Food and Agriculture ...