Effects of food-grade magnesium chloride
Magnesium chloride is a kind of chloride salt, according to the content can be divided into anhydrous magnesium chloride and magnesium chloride hexahydrate, including magnesium chloride hexahydrate according to the purpose of industrial grade magnesium chloride and food grade magnesium chloride, the chemical formula is MgCl2·6H2O. Food grade magnesium chloride, also known as hydrochlorite, appearance is colorless, transparent crystal.
Edible magnesium chloride as an additive is widely used in food, mineral water and other industries. In the process of food processing, as curing agent, leavening agent, protein coagulant, leaven, water removal agent, tissue improver and so on. Magnesium chloride has many functions such as thickening, suspension, emulsification and stabilization. Many foods need thickeners to improve the consistency and lubrication. Food thickener can usually be dissolved in water, and under certain conditions fully hydrated to form a viscous, slippery solution of macromolecular substances, also known as food glue. Magnesium chloride thickener is mainly used to improve and increase the viscosity of food, can maintain the color, aroma, taste and stability of fluid food, jelly food, improve the physical characteristics of food, and can make food lubrication palatability feeling. Magnesium chloride thickener can improve the viscosity of food or form gel, so as to change the physical characteristics of food, give food a sticky, suitable taste, and both emulsifying, stabilizing or suspending its role. Stipulated in the standards of using food additives, food grade magnesium chloride can be used as a stabilizer or curing agent used in soy products, USES the food grade magnesium chloride production not only retained the traditional tofu tofu elastic and delicious, white tender, delicate taste and appearance, but the food grade magnesium chloride and do not eat too much.