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The Mechanisms Of Action Of Magnesium Hydroxide In Reducing Bad Breath And Preventing Dental Caries

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Anjali Pawar
The Mechanisms Of Action Of Magnesium Hydroxide In Reducing Bad Breath And Preventing Dental Caries

Magnesium hydroxide is a common ingredient in the food and beverage industry, serving as a pH adjuster and buffering agent. Its unique properties make it a versatile and useful compound in food and beverage production.


Firstly, let us understand what magnesium hydroxide is. Magnesium hydroxide is a white, odorless powder that is insoluble in water. It is commonly known as milk of magnesia, and it is often used as an antacid to relieve acid indigestion, heartburn, and upset stomach. Its ability to neutralize acid makes it an ideal candidate for use in the food and beverage industry, where it is used as a pH adjuster and buffering agent.


One of the main roles of Magnesium Hydroxide in food and beverage production is to adjust the pH of the product. pH is a measure of how acidic or basic a solution is, with a value of 7 being neutral, values below 7 indicating acidity, and values above 7 indicating basicity. Different food and beverage products require different pH levels for optimal quality, taste, and shelf life. Magnesium hydroxide is added to these products in small quantities to adjust the pH to the desired level.


In addition to its role as a pH adjuster, magnesium hydroxide is also a buffering agent. A buffer is a substance that can resist changes in pH when acid or base is added to a solution. Buffers are important in food and beverage production because they help to maintain the pH of the product within a narrow range, which is critical for the product's quality and stability.


Read more @ http://sparkblog45.weebly.com/article/what-is-magnesium-hydroxide-its-uses-advantages-and-disadvantages


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