Messi Biology states that magnesium bicarbonate is widely used as a food additive due to its stability, non-toxicity, and ability to improve food quality. Specific applications include the following:
1. Anti-caking Agent
Magnesium bicarbonate is often used as an anti-caking agent in food, especially in powdered products (such as salt, sugar, dried seasonings, milk powder, etc.). It prevents the product from clumping and maintains the powder’s flowability. Due to its low hygroscopicity (low moisture absorption), magnesium bicarbonate helps maintain the product’s dryness and smoothness.
2. Thickening Agent
In certain foods and beverages, magnesium bicarbonate is also used as a thickening agent. It can improve the viscosity and texture of food, making it easier to consume and digest. It is often added when producing products like fruit juices, beverages, and sauces.
3. Emulsifier
In some dairy products and oil-and-water mixtures (such as salad dressings, sauces, etc.), magnesium bicarbonate can be used as part of an emulsifier, helping oils and water molecules mix evenly, improving the product’s texture and stability.
4. Acidity Regulator
Magnesium bicarbonate can regulate the pH of food, improving its taste and shelf life. It can neutralize acidic substances in food (e.g., in fruit processing, beverage formulations), thereby maintaining the food’s taste balance.
5. Dietary Supplement
As a food additive, magnesium bicarbonate is often used as a mineral supplement, helping to provide the daily required magnesium. Magnesium is an essential mineral for the human body, contributing to muscle function, bone health, heart health, etc. Therefore, it is added to some foods (such as breakfast cereals, energy bars, etc.) to increase magnesium content.
5. Food Preservation
Magnesium bicarbonate also has a certain preservative effect, especially in foods with high fat or high water content. It can extend the shelf life of food and slow down the rate of oxidation and spoilage.
6. Applications in Food Processing
In certain specific food processing processes, magnesium bicarbonate is used to help activate or stabilize other ingredients in the food. For example, during yeast fermentation, magnesium bicarbonate can serve as a nutrient source to aid yeast growth.