magnesium aluminometasilicate

Full Material List

N/A

Identifiers

CAS (Single)	12408-47-8
FEMA	N/A
EINECS	N/A
Synonyms	dialuminum;dimagnesium;dioxido(oxo)silane;oxygen(2-);hydrate inorganic compound consisting of varying amounts of magnesium oxide, aluminum oxide and silica silodrate hydrate
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	9T3UU8T0QK
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	380.8353172
Molecular Formula	Al2 H2 Mg2 O12 Si3

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Magnesium Aluminometasilicate (CAS: 12408-47-8)

1. Identity & Chemical Information

Common Name(s): Magnesium Aluminometasilicate
IUPAC Name: Not applicable as it is a complex inorganic compound
CAS Number: 12408-47-8
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula: Not applicable as it is a complex inorganic compound
Molecular Weight: Not applicable as it is a complex inorganic compound
Functional Groups and Structure–Odor Relevance: Magnesium aluminometasilicate is a complex inorganic compound primarily used for its functional properties rather than any inherent odor characteristics. It is composed of magnesium, aluminum, and silicon oxides, forming a layered structure that can absorb moisture and act as an anti-caking agent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Magnesium aluminometasilicate does not possess any significant odor or flavor characteristics. It is primarily used in formulations for its physical properties, such as moisture absorption and anti-caking, rather than for sensory contributions. As such, it does not have defined odor or flavor descriptors, nor does it play a role as an impact note or modifier in flavor or fragrance systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Magnesium aluminometasilicate is not naturally occurring in the environment but is synthesized for industrial use. It is produced through the reaction of magnesium oxide, aluminum oxide, and silicon dioxide under controlled conditions. This compound is not relevant to "natural flavor" or "natural fragrance" designations due to its synthetic origin.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Magnesium aluminometasilicate is not used for its flavor properties but rather as a functional ingredient in flavor systems. It serves as an anti-caking agent, helping to maintain the free-flowing nature of powdered flavorings. Typical use levels in food products are not defined in terms of ppm for flavor impact, as its role is non-sensory. Stability considerations include resistance to heat and pH changes, making it suitable for a variety of food applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, magnesium aluminometasilicate is used for its physical properties rather than any olfactory contribution. It can act as a carrier or stabilizer in fragrance formulations, ensuring even distribution of volatile components. Its contribution to fragrance systems is primarily functional, with no significant impact on volatility or fragrance notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Recognized as Generally Recognized As Safe (GRAS) for use as an anti-caking agent in food products.
European Union: Approved under Regulation (EC) No 1334/2008 for use in food products.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence.
Asia: Approved for use in food products in countries like Japan and China, with specific regulations varying by country.
Latin America: Generally accepted for use in food products, with specific regulations varying by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Considered safe for consumption as an anti-caking agent in food products, with no specific ADI or MSDI established due to its inert nature.
Dermal Exposure: Non-irritating and non-sensitizing, making it safe for use in topical applications.
Inhalation Exposure: Low volatility reduces inhalation risk, though occupational exposure should be managed to prevent dust inhalation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Magnesium aluminometasilicate is valued for its ability to improve the physical properties of formulations, such as preventing clumping in powders. It synergizes well with other anti-caking agents and stabilizers. Formulators should ensure even dispersion to maximize its effectiveness and avoid overuse, which could affect the texture of the final product.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on magnesium aluminometasilicate is well-established, particularly regarding its safety and functional use in food and fragrance applications. While specific sensory data is limited due to its non-sensory role, its functional benefits are well-documented in industry literature.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges where applicable
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-07-03 17:38:17 GMT (p2)

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