One mineral that is essential for optimal health is magnesium. It is essential for the body’s numerous processes, including controlling blood pressure, blood sugar, and muscle and nerve activity, as well as energy generation and bone health.
Magnesium serves several physiological purposes in addition to being a significant dietary ingredient. Eight different forms of magnesium are in this article along with their varied uses and purposes as food additives.
Magnesium Stearate
The natural saturated fatty acid stearic acid is a salt that is common as magnesium stearate. It is insoluble in water and alcohol and solid at room temperature. It is a common ingredient in baby formula, baked goods, confections, artificial sweeteners, and food supplements as an emulsifier, releasing agent, and anti-caking agent. Additionally, magnesium stearate supplier is frequently famous in providing inactive component in the manufacturing of pill, capsule, and powder form pharmaceuticals.
Carbonate of magnesium
Magnesite, another name for magnesium carbonate, is a mineral that occurs naturally. It is essentially insoluble in both alcohol and water. It is created by combining carbonate and magnesium ions in a carbon dioxide-filled environment.
In food processing applications, magnesium carbonate is frequently useful as a whitener and food additive to avoid caking. Moreover, it serves as a demolding agent in biscuit production, a source of carbonate in soft drinks, and a magnesium source in nutritional supplements.
Magnesium Chloride
After sodium chloride and water are extracted from seawater, magnesium chloride, a naturally occurring mineral salt, is commercially manufactured. In contrast to other forms of the mineral, magnesium chloride dissolves readily in water. It is a crucial coagulant that is useful to make soy, tofu, drinks, and infant formula milk. Magnesium chloride is also common to preserve food’s color and as a flavoring in beer manufacturing.
Magnesium Hydroxide
Commercial production of magnesium hydroxide occurs when magnesium salts combine with sodium, potassium, or ammonium hydroxide. It has a limited solubility in water and is insoluble in alcohol.
Magnesium hydroxide is famous under the name Milk of Magnesia and is useful to alleviate constipation and upset stomachs. In the food processing sector, magnesium hydroxide is frequently common as a laxative, antacid, and pH regulator.
Magnesium Oxide
Burning a magnesium ribbon causes it to oxidize in a white flame and generate magnesium oxide, sometimes referred to as magnesia. The residue is a white powder. It dissolves somewhat in water but not in alcohol. It is useful in baked goods, frozen dairy, canned peas, butter, and chocolate products to control pH and avoid caking. Another well-liked source of extra magnesium is magnesium oxide.
Magnesium Phosphate
Phosphoric acid is partially neutralized with magnesium oxide to produce magnesium phosphate. It is insoluble in alcohol and just marginally soluble in water. Monomagnesium phosphate, dimagnesium phosphate, and trimagnesium phosphate are some of the forms in which it may be available. In functional foods and supplements, magnesium phosphate is useful as a mineral fortifier, emulsifier, and anti-caking agent.