Types of Magnesium and Their Applications in Food

Magnesium sulfate, more commonly known as Epsom salts, is prepared from magnesium salts and sulfuric acid. It's found in foods such as flour, cheese and confectionary. As a food additive, it's used to enhance the firmness of canned vegetables.

 

The Importance of Magnesium and Its Role as a Food Additive  

 

Magnesium is an essential mineral that plays a vital role in overall health. It supports numerous bodily functions, including muscle and nerve regulation, blood sugar control, blood pressure maintenance, energy production, and bone health.  

 

Beyond its physiological benefits, magnesium also serves important functions as a food additive.  

 

This article explores eight types of magnesium, highlighting their applications and roles in the food industry.

 

 

Types of Magnesium and Their Applications

 

1. Magnesium Carbonate

 

Magnesium carbonate, also known as magnesite, is a naturally occurring mineral that is practically insoluble in water and completely insoluble in alcohol. It is produced by combining magnesium and carbonate ions in a carbon dioxide-rich environment.

 

This compound is widely used as a food additive, primarily to prevent caking and as a whitener in food processing. Additionally, it serves as a demolding agent in biscuit manufacturing, a carbonate source in soft drinks, and a magnesium supplement in dietary products.

 

2. Magnesium Chloride

 

Magnesium chloride is a natural mineral salt obtained from seawater after the removal of sodium chloride and water. Unlike many other magnesium compounds, it is highly soluble in water.

 

It plays a crucial role as a coagulant in the production of tofu, soy products, beverages, and baby formula milk. It is also used as a flavor enhancer in beer brewing and as a color retention agent in various foods.

 

3. Magnesium Hydroxide

 

Magnesium hydroxide is commercially synthesized through a reaction between magnesium salts and hydroxides of sodium, potassium, or ammonium. It is insoluble in alcohol and has low solubility in water.

 

One well-known application is in Milk of Magnesia, a common over-the-counter treatment for indigestion and constipation. In the food industry, it is widely used as an antacid, laxative, and pH regulator.

 

4. Magnesium Oxide

 

Magnesium oxide, also known as magnesia, is produced by burning magnesium, which results in a white powder. It is slightly soluble in water and insoluble in alcohol.

 

It is commonly used to regulate pH and prevent caking in bakery products, frozen dairy, canned peas, butter, and cocoa-based products. Magnesium oxide is also a widely used dietary supplement.

 

5. Magnesium Phosphate

 

Magnesium phosphate is created by partially neutralizing phosphoric acid with magnesium oxide. It has slight water solubility but is insoluble in alcohol.

 

It exists in different forms, including monomagnesium phosphate, dimagnesium phosphate, and trimagnesium phosphate. In the food industry, it serves as an emulsifier, anti-caking agent, and mineral fortifier in functional foods and supplements.

 

6. Magnesium Silicate

 

Magnesium silicate, commonly known as talc when hydrated, is a compound of magnesium oxide and silicon dioxide.

 

Talc is widely used in cosmetics and personal care products due to its ability to absorb moisture, keeping skin dry and reducing rashes. However, its potential link to cancer remains uncertain, with mixed research findings.

 

In food production, magnesium silicate is generally recognized as safe (GRAS) when used as an anti-caking agent in table salt under good manufacturing practices.

 

7. Magnesium Stearate

 

Magnesium stearate is a salt derived from stearic acid, a natural saturated fatty acid. It is solid at room temperature and insoluble in water and alcohol.

 

It is commonly used as an anti-caking agent, emulsifier, stabilizer, and releasing agent in baby formula, bakery products, artificial sweeteners, and confectionery. Additionally, it serves as an inactive ingredient in pharmaceutical tablets, capsules, and powders, improving their manufacturing and consistency.

 

8. Magnesium Sulfate

 

Magnesium sulfate, more commonly known as Epsom salts, is prepared from magnesium salts and sulfuric acid.9

 

It's found in foods such as flour, cheese and confectionary. As a food additive, it's used to enhance the firmness of canned vegetables.

 

Magnesium sulfate is also used as a brewing salt in beer production to enhance enzymatic activity or promote a desired flavor profile in beer.