What are the uses of magnesium hydroxide in food processing?

Magnesium hydroxide has multiple uses in food processing,and the following are some of the main application examples

API strength: There are criteria to determine the API strength of each drug. has multiple uses in food processing,and the following are some of the main application examples:

Acidity regulator:Magnesium hydroxide can effectively neutralize acidic components in food,adjust pH value,and achieve the desired taste of the final product.For example,in the production of fruit juice beverages,adding an appropriate amount of magnesium hydroxide can reduce the acidity of the juice,reduce the irritation to the mouth and stomach,and inhibit the growth of microorganisms,ensuring the quality and safety of the beverage.

Color stabilizer:Magnesium hydroxide is used as a decolorizing agent in the refining process of sugar,which can improve the purity and whiteness of sugar.In addition,it can also maintain the stability of food color during processing and storage,preventing color changes caused by pH changes.

Anti caking agent:Magnesium hydroxide has good anti caking properties and can be used as an anti caking agent to prevent food from absorbing moisture and clumping,extending its shelf life.This characteristic is particularly important in the packaging and storage process of powdered foods such as milk powder,sugar powder,etc.

Leavening agent:Magnesium hydroxide is used as a leavening agent in pastries,biscuits,and other foods.It reacts with acid to produce gas,causing the food to expand and have a more crispy texture.This effect gives baked goods a better appearance and taste.

Health supplement additive:Magnesium hydroxide can be used as a magnesium element supplement in functional health products,such as calcium magnesium tablets and magnesium nutritional supplements.Magnesium is an essential mineral for the human body,involved in various physiological functions including nerve conduction,muscle contraction,and bone health.Therefore,supplementing with magnesium hydroxide can help prevent and treat magnesium deficiency.

Coagulant:Adding magnesium hydroxide to soy products can act as a coagulant,helping to form and maintain the solid structure of foods such as tofu.

Optimization of gel properties:adding magnesium hydroxide to millet Rice noodles can optimize its gel properties and improve its taste.

In summary,magnesium hydroxide is widely and diversely used in food processing,demonstrating its important role in improving food safety and quality,from acidity regulation,color stability,anti caking,swelling,to health benefits and other aspects.However,it should be noted that the amount of magnesium hydroxide used must be strictly controlled and comply with relevant food safety standards.