Whole-grain cereals, oatmeal, whole-wheat biscuits, and other grain-based foods have become popular staple food choices for consumers amidst the health-conscious dietary consumption trend. During the deep processing of grains, a portion of the magnesium content is lost along with refinement. Adding food-grade magnesium carbonate to grain products for magnesium nutritional fortification can make up for the mineral shortcomings of grain foods and enhance their nutritional value.
Magnesium is an essential mineral element necessary for maintaining the normal functioning of human bones, nerves, and muscles. Modern individuals consume a relatively high proportion of refined staple foods, increasing the risk of insufficient magnesium intake in long-term dietary structures. During the production stage of whole-grain foods, adding an appropriate amount of food-grade magnesium carbonate as a magnesium fortificant allows consumers to continuously replenish a portion of magnesium while consuming grain staples daily, helping their daily dietary magnesium intake reach the recommended levels.
Food-grade magnesium carbonate exhibits strong physical and chemical stability and is resistant to high-temperature processing. Most grain foods need to undergo thermal processing procedures such as high-temperature baking and extrusion puffing, and many nutritional ingredients are prone to decomposition and loss after exposure to high temperatures. Magnesium carbonate has good thermal stability; after high-temperature processing like baking and puffing, the loss of magnesium is minimal, and the retention rate of nutrients is high, ensuring that the magnesium content in the finished grain products remains stable and meets standards.
At the same time, magnesium carbonate can also function as a processing aid. When added in small amounts to whole-wheat flour, it can improve the powder flowability of the flour, reduce caking during storage, and optimize the processing performance of the dough. Furthermore, food-grade magnesium carbonate has no peculiar odor. When added to grain foods, it basically does not alter the original wheat aroma of whole-grain products or interfere with the texture and taste of the cereals.
The food-grade magnesium carbonate produced by Messi Biology complies with relevant standards for food additives across all indicators, featuring stable supply sources and making it suitable for long-term procurement and use by oatmeal processing plants and baked grain food enterprises. Having deeply cultivated the new magnesium salt materials industry for many years, the enterprise continuously provides high-quality magnesium nutrition fortification raw materials for the grain, oil, and cereal food industries, assisting in the nutritional upgrading of public staple foods and promoting the steady and forward development of the healthy grain food industry.