Magnesium carbonates
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points/product
Description
The food additive E504, known as magnesium carbonates, is an inorganic compound used mainly as an acidity regulator, anti-caking agent, and stabilizer in the food industry. It occurs in three forms: magnesium carbonate (MgCO₃), hydrated magnesium carbonate (MgCO₃·nH₂O), and basic magnesium carbonate (Mg₅(CO₃)₄(OH)₂·4H₂O).
Its origin is mineral, obtained from magnesite (MgCO₃) or through chemical processes from magnesium salts and sodium carbonate. Industrially, it is produced by controlled precipitation, generating a white, odorless powder, practically insoluble in water but soluble in dilute acids with effervescence. Its main function is to regulate acidity (pH) in foods, preventing unwanted changes and improving texture. It also acts as an anti-caking agent in salts and spices, and as a stabilizer in dairy products.
Historically, its use in foods dates back to the early 20th century, being approved in the European Union as an authorized additive (Regulation EC 1333/2008). The European Food Safety Authority (EFSA) has evaluated its safety several times, most recently in 2018, concluding that there are no safety concerns at the authorized use levels.
The World Health Organization (WHO) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have established an Acceptable Daily Intake (ADI) of "not specified," meaning that a numerical limit is not considered necessary due to its low toxicity and because the amounts consumed do not pose a health risk.
Regarding labeling, it must be declared as "magnesium carbonates" or "E504" in the ingredient list. The overall safety assessment is very favorable: it is considered a safe additive, well tolerated, and without significant adverse effects at the doses used. However, as with any additive, it is important to respect good manufacturing practices and established limits to ensure food safety.
E504 is used in a wide variety of food categories according to Regulation EC 1333/2008. These include: dairy products (such as evaporated milk, cream, processed cheese), where it acts as an acidity regulator and stabilizer; cocoa and chocolate products (to prevent clumping); salt and salt substitutes (as an anti-caking agent); and food supplements (as a source of magnesium and anti-caking agent).
In the Spanish market, it is found in brands of table salt (e.g., Sal Marina de Hacendado), powdered chocolate (e.g., Cola Cao), evaporated milk (e.g., Central Lechera Asturiana), and magnesium supplements. Authorized limits vary by category: in salt and salt substitutes, the maximum amount is 10 g/kg (expressed as magnesium carbonate); in evaporated milk, up to 2 g/kg is allowed; in chocolate, up to 5 g/kg. In comparison with the FDA (USA), magnesium carbonate is classified as GRAS (Generally Recognized as Safe) and its use has no specific limits, following good manufacturing practices. In Japan, it is also permitted as a food additive without quantitative restrictions.
The versatility of E504 makes it a common additive in the European food industry.
Magnesium carbonates (E504) are considered safe by EFSA and WHO, with no documented adverse effects at the doses used in foods. Toxicological studies have shown low acute and chronic toxicity. Magnesium is an essential mineral for the body, and magnesium carbonate is even used as an antacid and dietary supplement at much higher doses (up to 1-2 g/day). In foods, the amounts ingested are much lower (typically <100 mg/day).
The biological mechanism is simple: in the stomach, carbonate reacts with hydrochloric acid to form magnesium chloride, water, and carbon dioxide, which is eliminated by belching. Magnesium is partially absorbed in the small intestine, and excess is excreted in urine. No specific sensitive populations have been identified, although people with severe renal insufficiency could accumulate magnesium if they consume very high doses, but this is not relevant in the food context.
No interactions with medications at dietary levels are known. EFSA concluded in 2018 that there is no need to establish a numerical ADI, as dietary exposure does not pose a risk. WHO/JECFA also assigned an ADI "not specified."
In summary, E504 is one of the safest additives, with no significant side effects under normal conditions of use.
- Magnesium carbonate
- Magnesium carbonate
- Magnesio carbonate
- INS 504
- Basic magnesium carbonate
- Magnesite
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