Magnesium hydroxide is a white solid, odorless, slightly soluble in water, and weakly alkaline. In the food industry, it is generally classified as:
- Acidity Regulator
- Anti-caking agent
- Nutritional fortifier (providing magnesium)
Here are the main functions of magnesium hydroxide in ice cream powder:
1. pH Regulator
Ingredients in ice cream such as milk powder, fruit powder, and flavorings can introduce a certain level of acidity. Appropriately adding magnesium hydroxide can:
- Neutralize excess acidic substances, stabilizing the overall pH (typically ice cream pH is maintained between 6.0 and 7.0).
- Prevent denaturation or precipitation of milk proteins in an overly acidic environment, thereby affecting the 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 by:
- Assisting in emulsification (by regulating charge and interacting with milk proteins).
- Helping to form a delicate and smooth ice crystal structure, improving the mouthfeel.
3. As a Nutritional Fortifier (Magnesium Source)
Modern consumers have an increasing demand for “functional foods.” Some ice cream brands focus on health and mineral supplementation concepts:
- Magnesium hydroxide is a good source of magnesium (approximately 42% is magnesium).
- Suitable for “nutritional ice cream” targeted at children, the elderly, and athletes.
4. As an Antacid or Buffer for Special Formulations
In some “medicated diet” products, such as:
- Soothing ice cream specifically for people with excessive stomach acid.
- Low-acidity formulations for people with sensitive digestive systems.
Magnesium hydroxide in these products can neutralize stomach acid and alleviate discomfort.