Food grade Magnesium carbonate hydroxide CAS 39409-82-0

I. What is basic magnesium carbonate?

Basic magnesium carbonate, also known as Magnesium Carbonate Hydroxide (or Magnesium Hydroxide Carbonate or Basic Magnesium Carbonate), has the chemical formula Mg₂(OH)₂CO₃, CAS number 39409-82-0, and a molecular weight of approximately 160.65.

Its structural characteristics are evident from its name—"basic" means it contains both hydroxide (OH⁻) and carbonate (CO₃²⁻), making it a complex magnesium salt. Common commercial forms often also contain water of crystallization, such as the tetrahydrate (MgCO₃)₄·Mg(OH)₂·5H₂O.

Basic physical properties

II . What are the uses of food-grade basic magnesium carbonate?

Food-grade basic magnesium carbonate plays a much broader role in the food industry than simply being called an "anti-caking agent." The following is a detailed explanation categorized by function:

2.1 Anti-caking agent – the most crucial function

This is the most widely used and applicable function of basic magnesium carbonate in food.

Principle: Basic magnesium carbonate microparticles have an extremely high specific surface area, which can adsorb trace amounts of moisture in the environment; at the same time, the microparticles adhere to the surface of food powder particles, forming a physical isolation layer that prevents direct contact between particles and "bridging" agglomeration.

Typical applications:

2.2 Flour Treatment Agent – Suitable for Both Chinese and Western Use

The use of basic magnesium carbonate in wheat flour and its products is one of its most significant food applications.

Mechanism of action: Improves the gluten network structure of dough, regulates the pH value of dough, and enhances the processing adaptability of flour and the volume and texture of finished products.

Applicable products: Bread, biscuits, cakes, steamed buns, noodles, dumpling wrappers, and other flour-based products.

2.3 Chewing gum base – the legitimate framework of chewing gum

In chewing gum (bubble gum), basic magnesium carbonate is used as a chewing gum base (i.e., one of the components of the gum base). It acts as a filler in the gum base, adjusting the texture and chewing properties, contributing to the "chewy" texture.

2.4 Acidity regulators and leavening agents

Basic magnesium carbonate is weakly alkaline, and therefore can act as a pH buffer in food.

Leavening agent component: In combination with acidic substances (such as sodium pyrophosphate, citric acid, etc.), it slowly releases CO₂ during baking, causing the batter to expand evenly.

Acidity adjustment: Balancing the pH in acidic food systems to achieve a smoother taste.

Dairy products: used to adjust acidity in products such as acidified cream and yogurt.

2.5 Desiccants and Color Protectants

Desiccants: Utilizing their hygroscopic properties, desiccants are used in products such as powdered seasonings and solid beverages to control water activity and inhibit microbial growth.

Color protectant: Maintains a suitable pH environment during vegetable processing and fruit storage to prevent pigment degradation and enzymatic browning.

2.6 Nutritional fortification – a source of magnesium

Magnesium is an essential macromineral element for the human body, participating in more than 300 enzymatic reactions. Although the bioavailability of basic magnesium carbonate is not as high as that of organic magnesium salts such as magnesium citrate and magnesium glycine, it can still serve as a source of magnesium in certain fortified food formulations.

III . Conclusion

Basic magnesium carbonate is one such substance—its name is a mouthful, and its appearance is unassuming (white powder), but you can find traces of it in kitchens, dining tables, gyms, and dressing tables. It doesn't need fancy marketing rhetoric; with its few key benefits—moisture absorption to prevent clumping, neutralization of stomach acid, increased friction, and filling and reinforcing properties—it has been quietly serving the global food, daily chemical, and industrial sectors for decades.