Messi Biology states that magnesium hydroxide (Mg(OH)₂) is increasingly being used in the food industry due to its advantages such as alkalinity, adsorptive properties, non-toxicity, and slow-release capabilities. Its importance is growing, especially in the context of clean labels, functional foods, and strengthening food safety regulations.
I. Functional Mechanisms
- pH Regulator
- Magnesium hydroxide can be used to neutralize food acidity and maintain the pH stability of products.
- It is particularly effective in dairy products and fermented beverages, preventing spoilage caused by excessive acidity.
- Anti-caking Agent (Anti-agglomeration Agent)
- It absorbs moisture, preventing powdered foods or additives from caking.
- It is used in powdered products such as table salt, cocoa powder, and spice mixtures.
- Dietary Magnesium Supplement
- As a natural source of magnesium, it is used as a functional mineral additive in fortified foods.
- It supports the nervous system and muscle function, enhancing the health value of food.
- Antibacterial and Preservation Effects (Indirect Effect)
- By raising the pH of food, it inhibits the reproduction of certain pathogenic microorganisms, thus playing an auxiliary role in preservation.
- Metal Ion Adsorbent
- It can adsorb free heavy metal ions (such as lead, mercury, and cadmium) and is used in food purification processes.
II. Typical Application Scenarios
- Table Salt and Seasoning Processing
- A small amount of magnesium hydroxide is added to prevent deliquescence and caking while improving flowability.
- Bakery Products
- Used in cake pre-mixes and milk powder as an anti-caking agent and alkaline regulator to prevent rancidity.
- It can replace a portion of sodium bicarbonate to provide a milder alkaline environment.
- Functional Beverages
- Trace amounts of magnesium hydroxide are added to products like magnesium-fortified water and sports drinks as a source of electrolyte replenishment.
- Dairy Products (e.g., cheese, milk powder)
- Used to regulate pH, extend shelf life, and enhance flavor stability.
- Nutritional Supplement Powders
- Added to high-end health food products as a magnesium supplement to meet the Recommended Daily Intake (RDI) requirements.
III. Development Prospects and Challenges
Market Trends:
- The upgrading of health consumption is driving the growth of functional mineral foods.
- There is a growing demand for natural, non-toxic alternatives to synthetic alkaline regulators.
Challenges Faced:
- There are high technical requirements for particle size control and dispersibility.
- The synergistic effects with other ingredients and the impact on flavor need to be comprehensively considered.