Natural Magnesium Oxide Power

1. Anti-caking

Natural magnesium oxide power 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.

2. Firming Agent

Patent US 3367784A, Gel Composition and Process, was approved in 1968 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.

3. pH Control Agent

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 natural magnesium oxide power as an approved ingredient in several dairy products, like cheese.

4. Color retention

Magnesium is a key component in chlorophyll. In the 1943 patent US 2318426A, method of canninag 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.