Flour additives with magnesium carbonate properties

Compared with ordinary magnesium carbonate, the preparation method of food-grade magnesium carbonate is roughly the same, and the biggest difference is that there are more stringent requirements for the indicators of raw materials and the degree of purification in the production process.

　　Secondly, there are also differences in production equipment. The production scale of food grade magnesium carbonate is usually relatively small and the output is not high, but the added value of food grade magnesium carbonate is very high and has good economic benefits.

　　Food grade magnesium carbonate is mainly used as a modifier for the production of flour. In the formulation of flour improvers, food grade magnesium carbonate is a very important raw material component, which can play a very large auxiliary role, greatly improve the fluidity and dispersibility of flour improvers, and act as an anti-caking loose agent. In general, the content of food grade magnesium carbonate in the range of 10%-15% can be, and it must be ensured to have good fluidity. The content of magnesium oxide in food grade magnesium carbonate is between 40% and 43%, the apparent specific capacity is between 1.4-2.5ml/g, and the water content is less than 1%. In addition, food grade magnesium carbonate also has a great role in cosmetics, medicine, food and other industries.