Messi Biology said that pharmaceutical food grade magnesium hydroxide can replace other food additives in some cases, but whether it can be replaced depends on the specific application scenarios and the desired properties.
1. Acidity regulator
Substitute for sodium citrate, sodium carbonate, etc:
Uses: Adjust the PH of food, neutralize acidity.
Advantage: Magnesium hydroxide is a weak base that can mildly neutralize acidity and will not cause strong chemical reaction to food like strong bases (e.g. sodium hydroxide).
Scope of application: juice drinks, jams, candies, etc.
2. Anti-caking agent
Substitute calcium silicate, tricalcium phosphate, etc:
Usage: Prevent food from absorbing moisture and caking, keep fluidity.
Advantage: Magnesium hydroxide has good hygroscopicity and dispersibility, which can effectively prevent caking without affecting the flavor of food.
Scope of application: milk powder, powdered sugar, seasoning, etc.
3. Color stabilizer
Substitute activated carbon, sodium sulfite, etc:
Use: Keep the color of food stable and prevent discoloration.
Advantage: Magnesium hydroxide can neutralize acid and prevent degradation of pigment, meanwhile, it has certain ability of decolorization.
Scope of application: sugar refining, candy, beverage, etc.
4. Bulking agent
Substitute for sodium bicarbonate, ammonium bicarbonate, etc:
Usage: Generate gas during baking process to make food expand.
Advantage: Magnesium hydroxide reacts with acid to produce carbon dioxide gas, but the reaction speed is slower, suitable for foods that need to expand slowly.
Scope of application: Bread, cake, cookies, etc.
5. Magnesium supplement
Substitute for magnesium sulfate, magnesium chloride, etc:
Usage: Supplement the magnesium element in food.
Advantage: The solubility of magnesium hydroxide is low, the effect of magnesium supplement is mild and suitable for long-term use.
Scope of application: functional food, health care products, etc.
6. Water treatment agent
Alternative to sodium hydroxide, lime, etc:
Use: Neutralize the acidic substances in water, purify water quality.
Advantage: The alkalinity of magnesium hydroxide is weak, it will not cause strong chemical reaction to the water body, it is suitable for the treatment of drinking water and food processing water.
Scope of application: drinking water treatment, food processing water treatment, etc.
7. Coagulant
Replace calcium chloride, calcium gluconate, etc:
Usage: Help soymilk to coagulate and form soybean products such as tofu.
Advantage: The coagulation effect of magnesium hydroxide is mild and will not negatively affect the taste and texture of soy products.
Scope of application: Soy products production.
Solubility: Magnesium hydroxide has a low solubility in water, which may limit its use in certain applications where high solubility is required.
Reaction Rate: Magnesium hydroxide has a slow reaction rate, which may not be suitable for food processes that require a fast reaction.
Taste and Flavor: In some foods, magnesium hydroxide may affect taste and flavor, requiring appropriate testing and adjustment.
Regulatory Compliance: When using magnesium hydroxide as a food additive, ensure that it complies with local food safety regulations and standards.