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About Magnesia Used In Food Additive

By Author: hu Allen
Total Articles: 407

Basic information:
CAS Code: 1309-48-4
Common English Name: Magnesium oxide
Common Chinese Name: 氧化镁
Trade English Name: Periclase; Native magnesium
Molecular Formula: MgO
Formula Weight: 40.30
Characters Description: The light magnesium oxide is very loose white powder(8~10ml/g). The heavy magnesium oxide is very tight white powder(2~4ml/g). The melting point is 2800℃. After absorbing moisture and carbon dioxide, it will become basic magnesium carbonate. It is practically insoluble in purified water. If the CO2 emission increased in water, the solubility would be increased with it. In addition, the pH value of saturated aqueous solution is 10.3. It is not dissolve to ethanol but insoluble in dilute acid.
Other information:
Category: alkaline agent
Preparation: 1. It was obtained by calcination. According to the calcination temperature, it can form the light magnesium oxide(800~900℃) or heavy magnesium oxide(1500~1600℃). 2. Adding lime cream to the seawater, it turns the magnesium hydroxide precipitate and was formed after washing, desiccation and calcination.
Application: alkaline agent, neutralizing agent, antitackiness agent, anti tack agent, adsorbing agent, EEC can be used in some cocoa products. In addition, it also can be used as the decolorising agent in refining granulated sugar and ph regulator of ice cream powder.
Toxicological quality: 1. ADI has no restrictive provision(FAO/WHO,1994). 2. GRAS(FDA,ยง182.5431,1994).

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