Food Industry and Talc
Food Industry uses talc as an anti-stick coating agent in a number of popular food products and processes including chewing gum, boiled sweets, cured meats, and for rice polishing. In olive oil production, it increases yield and improves the clarity of the oil.
Our talc mineral is inert and passes through the body without being digested. It is thus approved as a carrier for food coloring and as a separating agent in such products as rice, powdered dried foods, cheese, sausage skins or table salt. The hydrophobic talc particles attach themselves to those of the food, protecting them and preventing clumping.
Talc for Olive Oil Production
Virgin olive oil is usually obtained from a mechanical process at temperatures which do not lower the quality of oil. The separation of the solids from the oil and water can be complex as olives produce a lot of foam during the paste preparation. This causes an excess of fine solids to be present that act as a natural emulsifier for the oil droplets in the water. These natural emulsifiers retain some of the oil droplets in the water phase and thus reduce the amount of oil that can be extracted.
Our Food grade talc lumps are one of the purest talc lump available, care is taken to provide any lumps that are free from any bi minerals.
