With the continuous development of economic level, people have a higher and higher requirements of food additive. Of course, food grade magnesium carbonate has a large market share, so it had got more and more attention. Generally speaking, it is mainly used in cosmetic, medicine, food and flour improver industry.
Compared with ordinary magnesium carbonate production progress, food grade magnesium carbonate has the same one, the biggest difference is the higher requirements of raw materials and the degree of purification. Secondly, there is a different in production equipment. The scale of production food grade magnesium carbonate is small, and lower productivity, but it has a higher added value, and good economic benefits.
Food grade magnesium carbonate is mainly used in flour improver production. It is a quite important raw material composition, playing the large auxiliary function of improving the liquidity and dispersity of flour improver, and ACTS as a loose an anti-caking agent. Under normal circumstances, it is OK that the content of food grade magnesium carbonate is 10%-15%, and must ensure it has good liquidity. The content of MGO in food grade magnesium carbonate is 40%-43%, apparent specific volume 1.4-2.5ml/g, moisture≤1%.