Caustic calcined MgO, as additive E530, is used in the food industry primarily as an acidity regulator and as anti-caking agent, especially in the production of milk products and derivatives (e.g. cream, dried whey), chocolate and cacao products and salt. High MgO content (>98%), fine particle sizes and low iron and lime contents are required.
MgO may also replace caustic soda or potassium hydroxide in the production of emulsifiers such as monoglyceride. In such cases, a high reactivity magnesium oxide serves as a heterogeneous catalyst in the transesterification reaction between glycerin and fats.
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