Food additives contribute to the overall appeal, convenience, nutritive value, and quality of foods. Marinco® FCC food grade magnesium oxide is often used as a food additive for powdered food desiccants (drying agents), color retention, pH modification or as a magnesium mineral supplement or electrolyte. Marinco® FCC is odorless and non-toxic, and meets FCC (9th Edition) requirements for food grade magnesium oxide.
Magnesium oxide adds dietary value in the form of the mineral magnesium in dietary supplements. Magnesium is the fourth most common mineral in human bodies, with half of it found in bones as a strengthening component. Magnesium in blood and cells is vitally important for many functions such as cell metabolism, regulation of heart beat and blood pressure, energy production, and neuromuscular functioning.
In addition, Marinco® FCC acts as an anti-caking agent and flow aid to keep powdered foods, such as powdered drink mixes, free-flowing. Anti-caking functions by interspersement that prevents inter-particle interaction, and preferentially absorbing moisture to prevent bridging between particles.
When added to food products, Marinco®FCC also helps control pH and maintain food color.
Did you know librarians use magnesium oxide to neutralize the acidic oxidation products of old books? Or that when mixed with concrete, it creates fire-resistant wall boards for building construction? This very versatile compound is also valuable within the food industry where it is permitted in food under good manufacturing practice. Below are some magnesium oxide uses for you to consider.
Magnesium Oxide, MgO (CAS -48-4), E530, is a natural, GRAS ingredient. Per CFR 21.184., it is classified in two forms of white powder based on the temperature and duration of heat used in processing. Light magnesium oxide has a density of roughly 40-50 mL per 5g. Heavy magnesium oxide, which is denser at 10-20 mL per 5 g, is produced under more severe conditions. Magnesium oxide is insoluble in alcohol, achieves minimal solubility in water and has increased solubility in weak acids.
Magnesium oxide is hydroscopic. Within dry powdered formulations it acts as an anti-caking agent allowing these products to remain free-flowing. Magnesium oxide&#;s low water solubility may result in a white powder seen in products consumers hydrate, like powdered beverages, if the usage level is too high.
Patent US A, Gel Composition and Process, was approved in and describes a method to use magnesium oxide to create a shelf stable pectin based gel. Expanding on the ability of magnesium to increase pectin gel strength, magnesium is a key ingredient in pectin based biodegradable packaging or edible films.
Magnesium is considered an alkaline earth element. In solution magnesium oxide has a pH around 10. Per CFR 162.110, magnesium oxide can be used in an alkaline solution of 2-2.5% for cacao nip processing as part of the Dutch cocoa process which results in a mellow flavored cocoa with improved wettability, dispersibility and suspension holding properties. The Codex also indicates magnesium oxide as an approved ingredient in several dairy products like cheese.
Magnesium is a key component in chlorophyll. In the patent US A, Method of canning green vegetables, magnesium oxide is utilized within the first step of blanching, which results in the retention of a bright green color within canned peas.
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Last year I discussed Magnesium as an opportunity mineral since it plays a large role within several aspects of health and diets are often lacking in this key nutrient. While other Magnesium salts may offer more bioavailability, magnesium oxide contains 55-60% magnesium and is a relatively inexpensive magnesium fortification. Magnesium oxide is used in fortification of breads, however, at too high of a usage rate will change the pH of the dough resulting in a less desirable end product. To counter flavor or pH changes, magnesium oxide is offered in encapsulated forms.
While magnesium oxide delivers an unpleasant bitter note, there are some applications for this ingredient to enhance flavors. For example, in frying oil, magnesium oxide can absorb polar lipids which results in a temporary reduction of flavor deterioration of the oil.
When magnesium oxide is mixed into water it is slightly soluble and will form magnesium hydroxide. Recent coffee flavor research showed that hard water, containing magnesium hydroxide, achieved a brewed coffee with more flavor compounds and caffeine.
Mixing magnesium oxide and water generates an exothermic reaction which has seen applications in self-heating food packaging.
Several studies have been completed around the antimicrobial effects of MgO. A Recent study by Jin and He published in in the Journal of Nanoparticle Research showed potential of Magnesium Oxide Nanoparticles (MgO NP) as a bactericide effective against Salmonella and E. coli. The MgO NP disrupts the bacteria cell structure. As a future state potentially these findings can be applied in formulations, within manufacturing as a process aid, or as a component within packaging to enable greater food safety.
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