The properties of talc offered by us are proficient enough to cut down the level of emulsification at the time of producing Olive oil. The application of talc plays a very decisive role to increase the quantity of oil during the processing stage without influencing the quality of the end product.
Mainly the talc helps in water evaporation and removing the moisture content wherever required and this helps in manufacturing of food products.
Talc as carrier agent facilitates chemical inertness that prevents any sort of chemical or physical reaction. This makes it suitable to be used in form of filler in food add-ons.