Hebei Messi Biology Co., Ltd. states that magnesium hydroxide is a white, odorless solid, slightly soluble in water, and weakly alkaline. In the food industry, it is typically classified as:
- Acidity Regulator
- Anti-caking agent
- Nutrient Fortifier (providing magnesium)
1. pH Regulator
Ingredients in ice cream, such as milk powder, fruit powder, and flavorings, may introduce some acidity. Appropriate addition of magnesium hydroxide can:
- Neutralize excessive acidic substances and stabilize the overall pH (ice cream pH is usually maintained between 6.0 and 7.0).
- Prevent milk proteins from denaturing or precipitating in an overly acidic environment, which could affect texture.
2. Improves Emulsification and Texture
The texture of ice cream depends on the balance of fat, water, air, and emulsifiers. Magnesium hydroxide can play a role in:
- Assisting emulsification (by regulating charge and interacting with milk proteins).
- Helping to form a delicate, smooth ice crystal structure, thereby improving mouthfeel.
3. As a Nutrient Fortifier (Magnesium Source)
Modern consumers have an increasing demand for “functional foods.” Some ice cream brands focus on concepts such as health and mineral supplementation:
- Magnesium hydroxide is a good source of magnesium supplementation (approximately 42% magnesium element).
- Suitable for “nutritional ice cream” aimed at children, the elderly, and active individuals.
4. As an Antacid or Buffer, for Special Formulations
Some “food as medicine” products, such as:
- Soothing ice cream specifically for people with excessive stomach acid.
- Low-acidity formulations for individuals with sensitive digestive systems.
In these types of products, magnesium hydroxide can neutralize stomach acid and alleviate discomfort.