The Character Of Food Grade MgO
34593 03/04/2017 Business 114 /The food grade magnesium oxide is white amorphous particles, odorless, tasteless and nontoxic. The relative density is about 3.5(25℃), and the melting point is 2852℃, the boiling point is 3600℃. This product is insoluble in water and soluble in acids or ammonium salt solution. After a high temperature sintering over 1000℃, it can convert into crystal. When the temperature is up to 1500℃, it will become dead roasting magnesium oxide or sintered magnesia. React with carbon dioxide in the air to be basic magnesium carbonate.
The applications: magnesium oxide is used for food additives, stabilizer for color, p h regulator or the supplement of magnesium element in the food. It can be used for promotional reagent. As caking inhibitor and antacid, it can be used in the fields of wheatmeal, powdered milk chocolate, cocoa powder, powdered sugar and others. In the bio-pharmacy field, it can be used as antacid, adsorbent, desulfurizer, removing lead agent, complexation filter aid and p h regulator. In the medicine, it can be used as antacid and aperient to treat and the hyperacidity, the stomach and duodenum ulcer. It has a strong, slow and sustained effect to neutralize peptic acid. What’s more, it did not produce carbon dioxide.
Packaging: It is packed with plastic bag as inner layer.(It can be packed according to customers requirements).
keep in storage: store in a cool and dry place.
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