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] On March 12, 2007, Chinese health authorities halted the use of magnesium trisilicate at Shaanxi Province KFC franchises, suspecting it to be a possible carcinogen.

[3] As a response, China's Ministry of Health conducted tests at six outlets of KFC.

[4] The results showed chemicals in the cooking process at KFC restaurants in the country were not harmful.