E528 Magnesium Hydroxide – Food Additive
E528 is the EU food additive magnesium hydroxide, an acidity regulator and firming agent used in food production to control pH levels and improve texture.
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E528 is the EU food additive magnesium hydroxide, an acidity regulator and firming agent used in food production to control pH levels and improve texture.
What is E528?
E528 refers to magnesium hydroxide, an inorganic compound with the chemical formula Mg(OH)₂. As an approved food additive in the European Union, E528 is primarily used as an acidity regulator and firming agent. It appears as a white, odourless powder that is poorly soluble in water and produces a mildly alkaline reaction.
Origin and Production
Magnesium hydroxide occurs naturally as the mineral brucite. For industrial use, it is typically produced synthetically by treating magnesium salt solutions (e.g. magnesium chloride) with calcium hydroxide or sodium hydroxide. This reaction produces a white precipitate of magnesium hydroxide, which is then filtered, washed, and dried.
Uses in Food
In the food industry, E528 serves several functional roles:
- Acidity regulator: Magnesium hydroxide neutralises excess acids in food products, stabilising their pH value. This helps improve taste, shelf life, and texture.
- Firming agent: The compound can help maintain or improve the firmness and texture of certain food products.
- Flour treatment agent: In some applications, magnesium hydroxide is used to improve the baking properties of flour.
Typical products in which E528 may be found include baked goods, confectionery, cocoa powder, and certain canned fruits and vegetables.
Safety and Health Assessment
The European Food Safety Authority (EFSA) has assessed magnesium hydroxide as safe for use in food when used within the approved quantities. Magnesium is an essential mineral that the human body requires for many metabolic processes, including muscle and nerve function as well as bone formation.
In higher doses, magnesium hydroxide has a laxative effect, so excessive consumption should be avoided. At the levels typically encountered through food, however, there are no health concerns for the general population. Individuals with impaired kidney function should consult a healthcare professional regarding their intake of magnesium compounds.
Labelling and Regulation
Under the EU Food Additives Regulation (EC No. 1333/2008), E528 must be declared in the ingredient list of food products either as E528 or by its full name magnesium hydroxide. Permitted maximum levels vary depending on the food category.
References
- European Food Safety Authority (EFSA): Re-evaluation of calcium hydroxide (E 526), potassium hydroxide (E 525) and magnesium hydroxide (E 528) as food additives. EFSA Journal, 2013.
- European Parliament and Council of the EU: Regulation (EC) No 1333/2008 on food additives. Official Journal of the European Union, 2008.
- Bauer, J. D. et al.: Food Chemistry and Nutrition Science. Academic Reference Edition, 2017.
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