E528 – Magnesium hydroxide
StabiliserDescription
An inorganic compound used primarily as an acidity regulator (pH control agent), firming agent, and color retention agent (particularly for green vegetables). It is also used as a processing aid in the purification of sugar and as a source of magnesium in fortified foods.
Notes
Magnesium hydroxide is a naturally occurring mineral compound that can be extracted from seawater or mined from mineral deposits, though it's often produced synthetically by combining magnesium salts with an alkaline solution. The result is a fine, white powder that's actually the same active ingredient found in many antacid tablets – you might know it as "milk of magnesia" when suspended in water. This gives you a good indication of how safe and gentle this compound is. In food production, magnesium hydroxide works as both an acidity regulator and a firming agent. It helps control pH levels in processed foods, ensuring they have the right acidity for both safety and taste. As a firming agent, it helps maintain the structure and texture of foods, particularly in canned vegetables where it can help keep them from becoming too soft during processing. You'll find it in various processed foods where pH control or texture maintenance is important. This additive can be either natural or synthetic depending on its source, but both forms are identical and equally safe. It's completely suitable for vegetarians, vegans, and all religious dietary requirements. As an added bonus, magnesium hydroxide actually provides magnesium, an essential mineral that many people don't get enough of in their diets. It has an excellent safety profile and has been used in both food and medicine for many decades.