Magnesium hydroxide
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Description
Magnesium hydroxide (E528) is a food additive classified as an acidity regulator. It is an inorganic compound with the formula Mg(OH)2, commonly known as milk of magnesia in its aqueous form. Industrially, it is obtained by reacting magnesium salts (such as chloride or sulfate) with sodium or calcium hydroxide, or by hydrating magnesium oxide.
It is a white solid, insoluble in water, with alkaline properties that allow it to regulate the pH of foods. Its main function is to neutralize acids and increase pH, acting as an anti-caking agent and stabilizer in certain products.
Historically, magnesium hydroxide has been used in medicine as an antacid and laxative, and its use as a food additive was approved in the European Union after evaluations by EFSA. The European Food Safety Authority (EFSA) has evaluated E528 on several occasions, concluding that there are no safety concerns at authorized use levels. The World Health Organization (WHO) has also evaluated it, establishing an Acceptable Daily Intake (ADI) 'not specified', meaning that a numerical limit is not considered necessary due to its low toxicity.
Regarding labeling, it must appear as 'magnesium hydroxide' or 'E528' in the ingredient list. Globally, it is considered a safe additive for the general population, with no significant adverse effects at the amounts used in foods. The food safety of E528 is supported by decades of use and toxicological studies that have not shown relevant risks.
E528 is mainly used as an acidity regulator in a variety of foods. According to EC Regulation 1333/2008, it is authorized in categories such as: cocoa and chocolate products (to regulate acidity), dairy products (such as evaporated or condensed milk), canned fruits and vegetables, and beverages.
In the Spanish market, it is found in chocolates, powdered milks, and some bakery products. Authorized limits vary by category; for example, in cocoa products quantum satis (sufficient quantity) is allowed, while in other cases there are specific limits such as 10 g/kg. Compared to the FDA, which also considers it GRAS (Generally Recognized As Safe), the EU has a similar regulatory framework. In Japan, magnesium hydroxide is permitted as a food additive with similar restrictions.
Its use is common in products where acidity needs to be neutralized without adding off-flavors.
The side effects of magnesium hydroxide as a food additive are minimal at authorized doses. Toxicological studies have shown low acute and chronic toxicity. EFSA concluded that there is no evidence of significant adverse effects in humans at dietary exposure levels. However, at very high doses (such as those used in medications), it can cause osmotic diarrhea and electrolyte imbalances, but this is not relevant in the food context. Sensitive populations such as people with kidney failure could accumulate magnesium, but the amounts in foods are safe.
No significant drug interactions have been documented with dietary intake. The WHO supports its safety with an ADI not specified.
In conclusion, E528 is considered safe for the general population, with no documented side effects at authorized use levels in foods.
- Milk of magnesia
- Magnesium (II) hydroxide
- Hydrated magnesia
- Mg(OH)2
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