In the modern food industry, the scientific application of various food additives plays a crucial role in enhancing product quality, extending shelf life, and improving texture. Magnesium hydroxide, a white crystalline or powdered substance, is gaining recognition for its broad and significant potential in food processing, owing to its alkaline properties, adsorption capacity, non-toxicity, and controlled-release capabilities.
As an Acidity Regulator
During food processing and storage, acidic compounds are often produced, which can negatively affect taste and stability. For instance, in the production of fruit juice beverages, the appropriate addition of magnesium hydroxide effectively neutralizes acidic components, reducing overall acidity and thereby minimizing irritation to the mouth and stomach. Moreover, adjusting the pH to a suitable level helps inhibit microbial growth, ensuring product safety and quality while extending shelf life. In dairy products and fermented beverages, magnesium hydroxide similarly helps maintain pH stability, preventing spoilage caused by excessive acidity.
As a Color Stabilizer
Color stability is vital to the appeal of food products during processing and storage. In sugar refining, magnesium hydroxide acts as a decolorizing agent, enhancing the purity and whiteness of sugar and giving the final product a more visually appealing appearance. Furthermore, adding magnesium hydroxide to products such as ice cream powder to adjust pH helps improve stability and ensures the product maintains its desired color and condition throughout storage and sales.
As an Anti-Caking Agent
In powdered or granular foods such as milk powder, cocoa powder, mixed spices, and table salt, magnesium hydroxide absorbs ambient moisture, preventing particles from clumping together. This maintains the product’s flowability and dispersibility, offering convenience to consumers while also extending shelf life and reducing resource waste caused by improper storage.
The core advantages of DANDONG TIANCI FIRE-RETARDANT MATERIAL TECHNOLOGY CO., LTD. food-grade magnesium hydroxide lie in its multifunctionality, exceptional safety, and unique health benefits. It integrates the functions of acid regulation, anti-caking, color stabilization, and nutritional fortification, meeting diverse food development needs. The product has obtained international certifications such as FDA GRAS in the United States and EFSA approval in Europe, ensuring safety, compliance, and global market access.