Food Grade Magnesium Chloride

Food Grade Magnesium Chloride
Product Details

Quality standard:

Quality index

 

GB25584-2010

FAO/WHO,1992

Content

MgCl2.6H2O  ≥

99.0

99.9-105.0

MgCl2  ≥

46.4

-

Calcium (Ca), w /% ≤

0.1

-

Ammonium (NH4), mg / kg ≤

50

50

Arsenic (As), mg / kg ≤

0.5

3

Lead (PB), mg / kg ≤

1

10

Heavy metals (PB), mg / kg ≤

-

30

Sulfate (calculated as SO4), w /% ≤

0.4

0.03

Water insoluble matter, w /% ≤

0.1

-

CHROMA / black had

30

-


Magnesium chloride is mainly used for food additives, in foreign countries, food grade magnesium chloride in the industry has long been widely used in the soybean products, bread, aquatic preservation, fruits and vegetables and other food production and processing process has been widely used.

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In the process of food processing, as a curing agent, leavening agent, protein coagulant, fermentation additives, water removal agent, tissue improvers, etc., in medicine, salt, mineral water is also widely used.


Food grade magnesium chloride is used as a coagulant in the production of soy products is particularly wide, with its made tofu, to retain the traditional Chinese tofu of the elastic, delicious taste and other characteristics, and the appearance of white tender, delicate taste, and has detoxification, lipid-lowering Pressure effect. Its quality is delicate and strong, refreshing and flexible, all ages, is the people of the basket of fine recipes.

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