Magnesium hydroxide (Mg(OH)₂) is increasingly widely used in the food industry due to its advantages such as alkalinity, adsorption, non-toxicity, and sustained release, especially against the backdrop of increasingly stringent clean label initiatives, functional foods, and food safety supervision, its position is becoming increasingly prominent.
I. Functional Mechanism
1. pH Regulator
Magnesium hydroxide can be used to neutralize food acidity and maintain the pH stability of products.
It is particularly effective for dairy products and fermented beverages, preventing spoilage caused by excessive acidity.
2. Anti-caking Agent (Anti-agglomerating Agent)
It absorbs moisture and prevents clumping of powdered foods or additives.
It is used in powdered products such as table salt, cocoa powder, and spice mixtures.
3. Dietary Magnesium Supplement
A natural source of magnesium, used as a functional mineral additive to fortify food.
It supports the nervous and muscular systems and enhances the health value of food.
4. Antibacterial and Preservative Effect (Indirect Effect)
By increasing the pH of food, it inhibits the growth of certain pathogenic microorganisms, playing an auxiliary preservation role.
5. Metal Ion Adsorbent
It can adsorb free heavy metal ions (such as lead, mercury, cadmium) and is used in food purification processes.
II. Typical Application Scenarios
1. Salt and Seasoning Processing
Adding a small amount of magnesium hydroxide prevents moisture absorption and caking while improving flowability.
2. Baked Goods
Used as an anti-caking agent and alkaline regulator in cake premixes and milk powder to prevent rancidity.
It replaces some sodium bicarbonate to provide a milder alkaline environment.
3. Functional Beverages
Trace amounts of magnesium hydroxide are added to magnesium-fortified water and sports drinks as a source of electrolyte replenishment.
4. Dairy Products (e.g., Cheese, Milk Powder)
Used to regulate pH, extend shelf life, and enhance flavor stability.
5. Nutritional Supplement Powders
Added to high-end health foods as a magnesium supplement to meet the Recommended Dietary Intake (RDI) requirements.
III. Development Prospects and Challenges
Market Trends:
The upgrading of health consumption drives the growth of functional mineral foods.
The demand for natural, non-toxic alternatives to synthetic alkaline regulators is increasing.
Facing Challenges:
Particle size control and dispersibility technologies have high requirements.
The synergistic effects and flavor impact with other ingredients need comprehensive consideration.