Magnesium Oxide for Emery Stone

Magnesium oxide is widely used in the production of emery stones. Emery stones are a type of abrasive material that is commonly used for sharpening knives, blades, and other cutting tools.

Using magnesium oxide in the production of emery stones is its high level of hardness. Magnesium oxide is an extremely hard and durable material that is able to withstand the heavy wear and tear that is commonly associated with the use of emery stones.

In addition to its hardness, magnesium oxide is also highly resistant to corrosion and abrasion. This means that emery stones made with magnesium oxide are less likely to become damaged or worn out over time, which can help to prolong their useful life.

Nutrient Fortification

Last year, I discussed magnesium as an opportunity mineral since it plays a large role in 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 the fortification of breads; however, too high 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.

Potential flavor enhancer

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 in the flavor deterioration of the oil.

When magnesium oxide is mixed with water, it is slightly soluble and will form magnesium hydroxide. Recent coffee flavor research showed that hard water, containing magnesium hydroxide, brewed coffee with more flavor compounds and caffeine.

Exothermic Reaction

Mixing magnesium oxide and water generates an exothermic reaction, which has seen applications in self-heating food packaging.

Future Antimicrobial

Several studies have been completed around the antimicrobial effects of MgO. A recent study by Jin and He published in 2011 in the Journal of Nanoparticle Research showed the potential of magnesium oxide nanoparticles (MgO NP) as a bactericide effective against Salmonella and E. coli. The MgO NP disrupts the bacteria's cell structure. As a future state, these findings could potentially be applied in formulations, within manufacturing as a process aid, or as a component within packaging to enable greater food safety.