Innovative application of magnesium hydroxide in food processing: the key to improving food quality and safety

In the field of food processing, magnesium hydroxide, as a multifunctional additive, is becoming the key to improving food quality and safety with its unique properties and wide application.

1. Acidity regulator: improve food taste

The alkaline properties of magnesium hydroxide make it an ideal acidity regulator. In candies, juices, sauces and baked goods, it can effectively neutralize acidic components and adjust the pH value, thereby improving the taste of the product, enhancing the flavor, and extending the shelf life. This application is essential to maintaining the freshness of food and improving consumer satisfaction.

2. Anti-caking agent: extending the shelf life

The anti-caking properties of magnesium hydroxide are essential for powdered foods such as milk powder and powdered sugar. As an anti-caking agent, it can prevent food from absorbing moisture and agglomerating, extend the shelf life of food, and reduce resource waste caused by improper storage.

3. Leavening agent: improve the quality of baked goods

In foods such as cakes and biscuits, magnesium hydroxide is used as a leavening agent to react with acid to produce gas, which makes the food expand and taste crispier. This effect not only improves the appearance and taste of baked goods, but also improves the consumer's eating experience.

4. Health care product additives: supplement magnesium

Magnesium hydroxide can be used as a magnesium supplement in functional health care products, such as calcium magnesium tablets and magnesium nutrients. Magnesium is an essential mineral for the human body and is involved in a variety of physiological functions. Therefore, supplementing magnesium hydroxide helps prevent and treat magnesium deficiency.

5. Coagulant: texture and taste of soy products

Adding magnesium hydroxide to soy products can act as a coagulant, which helps to form and maintain the solid structure of foods such as tofu. This application ensures the texture and taste of soy products, improves the quality of traditional foods and consumer acceptance.

6. Color stabilizer: improve food appearance

Magnesium hydroxide can be used as a decolorizer in the refining process of granulated sugar to improve the purity and whiteness of sugar. In the production of ice cream powder, it is used to adjust the pH value to ensure the stability and taste of the product.

7. Preservatives and preservatives: ensure food safety

Magnesium hydroxide can adjust the pH of food and create an environment that is not conducive to the growth of microorganisms, thereby playing a role in preservation and preservation. This application is particularly important in fruit and vegetable processing, meat products and seafood products, which can reduce the risk of food spoilage and ensure the safety and freshness of food.

8. Solidification stabilizer: improve food stability

When making jams, candies and other foods, magnesium hydroxide can be used as a solidifying agent to increase the consistency and stability of the food. In the production of ice cream, soft drinks, etc., magnesium hydroxide is used as a stabilizer to prevent precipitation, stratification and other phenomena, and improve the stability and taste of the food.

The innovative application of magnesium hydroxide in food processing not only improves the quality and safety of food, but also meets consumers' demand for healthy food. With the advancement of technology and the increase in consumer demand for healthy food, the application prospects of magnesium hydroxide in the field of food processing will be broader. Food manufacturers can improve the market competitiveness of their products by optimizing the application of magnesium hydroxide, while providing consumers with safer and healthier food choices.