magnesium hydroxide
Basic Information
| Field | Content |
|---|---|
| Chinese name | 氢氧化镁(deepl翻译) |
| English name | magnesium hydroxide |
| INS/E number | INS 528 |
| Functional class | Acidity regulator, Colour retention agent |
| Year adopted | 1999 |
| Approved by | European Union (EFSA) |
What is it?
magnesium hydroxide (INS 528) is a Acidity regulator, Colour retention agent food additive. Used to regulate or maintain acidity (pH), affecting flavour, colour and stability.Used to fix the red colour of meat products, often with curing agents.
Source
Natural：Mostly organic acids naturally present in foods (e.g. citric, malic, lactic acid).E.g. nitrites, nitrates and their derivatives.
Industrial：Their salts (e.g. sodium citrate, phosphates) are made by neutralisation.Purified.
Why is it used?
- Adjust pH
- Improve flavour
- Enhance preservation and colour stability
- Fix meat red colour
- Inhibit Clostridium botulinum
- Form cured flavour
Common Foods
- Beverages
- Confectionery
- Dairy
- Canned foods
- Bakery
- Ham
- Sausage
- Bacon and other cured meats
Safety
Mostly organic acids naturally present in foods; safe within permitted use.Safe under strict limits; overuse risks nitrosamine formation and is tightly regulated.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
magnesium hydroxide is a Acidity regulator, Colour retention agent, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.