What Foods Have Silicone in Them? Exploring Common Additives

December 7, 2025 •

3 min read

According to the Food and Drug Administration (FDA), silicone-based compounds like silicon dioxide (E551) and polydimethylsiloxane (E900) are commonly and safely used as food additives in the United States. Consumers often encounter these additives in processed products, though many are unaware of their origin or function. Understanding what foods have silicone in them involves examining food labels for these specific compounds and knowing their purpose in food manufacturing.

Quick Summary

Processed food products frequently contain silicone-derived additives such as silicon dioxide and polydimethylsiloxane, which serve as anti-caking and anti-foaming agents. They are used to improve texture, prevent clumping, and extend shelf life in items like powdered goods, oils, and certain beverages. These are different from naturally occurring silicon in whole foods.

Key Points

Silicone additives are in processed foods: Synthetic silicone compounds like silicon dioxide (E551) and polydimethylsiloxane (E900) are commonly found in powdered goods, oils, and beverages.
Silicone-based additives prevent clumping and foaming: Silicon dioxide acts as an anti-caking agent in powders like salt and spices, while polydimethylsiloxane is an anti-foaming agent in cooking oils.
Natural silicon is found in whole foods: Many whole foods, including oats, green beans, and leafy greens, contain natural silicon, which is a different form from the synthetic additives.
Food-grade silicone is also used in kitchenware: Beyond additives, safe, food-grade silicone is used to make products like baking molds and spatulas, which are inert and do not contaminate food.
Regulatory bodies approve silicone-based additives: Health authorities like the FDA and EFSA have deemed the specified silicone-based additives safe for consumption within prescribed limits.
Read ingredient labels for additives: Look for ingredient names like 'silicon dioxide' (E551) or 'polydimethylsiloxane' (E900) on the packaging of processed foods to identify these additives.

Common Silicone-Derived Food Additives

While the term 'silicone' might evoke images of kitchenware or sealants, silicone-based compounds are also prevalent in the food industry as additives. It's important to distinguish between naturally occurring silicon in foods and synthetic silicone compounds used in processing. The primary synthetic additives containing silicone are silicon dioxide (also known as silica) and polydimethylsiloxane (PDMS). These are used in miniscule, highly regulated amounts for specific functional purposes in food manufacturing.

Silicon Dioxide (E551)

Silicon dioxide, or silica, is a natural compound found in rocks and plants, and is also manufactured synthetically for food use. In the food industry, it serves primarily as an anti-caking agent. It works by absorbing excess moisture, which prevents powdered and granulated ingredients from clumping together. This ensures that products remain free-flowing, improving texture and extending shelf life.

Foods that may contain added silicon dioxide include:

Table salt and other seasonings
Powdered milk and coffee creamers
Instant soups and sauces
Protein powders and meal replacements
Baking mixes and powdered sugar
Grated hard cheeses

Polydimethylsiloxane (PDMS / E900)

Polydimethylsiloxane is another silicone-based compound used as a food additive, most notably as an anti-foaming agent. It is particularly valuable in products processed at high temperatures, such as cooking oils, where it prevents excessive bubbling and splashing, improving safety and product quality. PDMS is also used as a carrier for glazing agents and as a component in chewing gum.

Foods that may contain added polydimethylsiloxane include:

Cooking and frying oils
Chewing gum
Processed fruits and vegetables
Ciders, beer, and other fermented beverages
Certain confectionery products

The Difference Between Natural and Added Silicon

It's important to differentiate between synthetic silicone additives and the natural, essential element silicon found in many unprocessed foods. Silicon is present in many plant-based foods, though in a form that is often poorly absorbed by the human body.


Feature	Synthetic Silicone Additives	Natural Dietary Silicon
Source	Produced synthetically, derived from silicon and oxygen.	Occurs naturally in water, plants, and the Earth's crust.
Purpose	Used for functional purposes like anti-caking and anti-foaming in processed foods.	A mineral consumed for its potential health benefits, such as bone and collagen support.
Examples in Food	Added to salt, powdered dairy, and cooking oil.	Found in whole grains (oats, barley, brown rice), green beans, and leafy greens.
Processing	Incorporated during manufacturing of processed foods.	Present naturally and consumed by eating unprocessed whole foods.
Health Impact	Regulated and deemed safe for consumption within specified limits.	Believed to offer health benefits, though more research is needed.

Silicone in Food Contact Materials

Beyond additives, silicone is a crucial material for a wide range of food contact products. These materials are designed to be inert, non-toxic, and resistant to high temperatures, ensuring they do not leach harmful chemicals into food. Examples include silicone baking molds, spatulas, ice cube trays, baby bottle nipples, and gaskets used in food processing equipment. Reputable food-grade silicone products are regulated by authorities like the FDA and the European Food Safety Authority (EFSA) to guarantee their safety. However, consumers should be mindful of low-quality or damaged silicone products, as these could potentially break down over time.

Conclusion: Navigating Silicone in Food

When a product contains silicone, it is most likely a minor, regulated additive used to improve texture or prevent foaming. The key takeaway is that the presence of silicone-based additives like silicon dioxide (E551) and polydimethylsiloxane (E900) is common in processed foods and is considered safe by major food safety authorities. Being an informed consumer means recognizing the different forms of silicone in your diet—from the natural silicon in vegetables and grains to the functional synthetic compounds in many packaged goods. The best practice is always to read ingredient labels and choose products from reputable brands to ensure compliance with food-grade safety standards. By understanding these distinctions, consumers can make knowledgeable choices about their food while appreciating the role of these additives in modern food production.

For more information on food additives, consider consulting the FDA's official regulations.

Frequently Asked Questions

Yes, silicone-based food additives like silicon dioxide (E551) and polydimethylsiloxane (E900) are considered safe for consumption by major regulatory bodies, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), when used within specified limits.

Silicon dioxide is frequently added to powdered products as an anti-caking agent to absorb moisture. Common examples include table salt, powdered milk, instant soups, and protein powders.

Polydimethylsiloxane is added to cooking oil as an anti-foaming agent. It prevents the oil from bubbling excessively during high-temperature cooking, which improves safety and the quality of the finished product.

Yes, natural silicon is present in many plant-based foods, such as whole grains (including oats and brown rice), leafy green vegetables, and green beans. This form differs from the synthetic silicone additives.

The silicone used in kitchenware like baking mats and spatulas is a food-grade silicone rubber, which is different from the powdered or liquid food additives. Both are considered safe for food contact by regulatory agencies and are chemically inert.

By law, food additives must be listed on the ingredient label. Look for terms like 'silicon dioxide' (or E551 in Europe) or 'polydimethylsiloxane' (or E900 in Europe).

The main functions are to prevent ingredients from clumping together (anti-caking) and to suppress foam formation (anti-foaming), which helps maintain product quality, texture, and shelf life.