Application
Among some food additives, magnesium oxide has a high quality anti-caking property, and many manufacturers choose to add it as an anti-caking agent in the production of food additives.
Absorbs excess moisture,extend the shelf life of materials
Magnesium oxide anti-caking is based on the principle that it absorbs excess water or adheres to the surface of particles to make them hydrophobic. It is used to prevent granular or powdered food from gathering and caking, and keep it loose or free-flowing substance. Its particles are fine, loose and porous, with strong adsorption. It is easy to adsorb moisture, oil and grease that lead to the formation of lumps, etc., so as to keep the foodstuffs in powder or granule state. The water absorption of magnesium oxide can effectively prolong the preservation period of the material, which can play a role in preventing moisture and avoiding the occurrence of caking phenomenon.
| Test Item | Specified Value | Results |
|---|---|---|
| Appearance | White powder | pass |
| Identification | Reaction of magnesium and carbonates | pass |
| Content (%) calculated as MgO | 96-100.5 | 99.60 |
| Soluble Salts (%) | ≤ 2.0 | 0.35 |
| Acid - Insoluble Substances (%) | ≤ 0.1 | 0.04 |
| Calcium (%) | ≤ 1.1 | 0.0050 |
| Iron (%) | ≤0.05 | 0.0018 |
| Heavy Metals (ppm) | ≤ 20 | 7 |
| Bulk Density (g/mL) | ≤ 0.40 | 0.32 |
| Loss on ignition (%) | ≤10 | 0.25 |
