Magnesium stearate and calcium stearate
Research-supported
What it is
Anti-caking agents and flow agents used heavily in dietary supplements, powdered foods, and some processed snacks. Made from stearic acid combined with magnesium or calcium. The stearic acid is typically derived from vegetable fats — most often palm oil, but also soy, cottonseed, or animal fats. The fatty-acid source is essentially never disclosed.
Relevant concerns
- Soy
Stearic acid source can be soy. Soy-avoiding supplement users have no way to know from the label.
- AIP (Autoimmune Protocol)
Excluded on AIP as a processed food additive.
This entry is informational. It isn't a substitute for medical advice or a manufacturer's disclosure. When source matters and you can't tell from the label, contact the manufacturer.
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