The food-grade magnesium stearate industry has a promising future because it offers many benefits to businesses, making it highly sought after by customers. To help people better understand it, let's discuss the key points of using food-grade magnesium stearate. Hopefully, this will be helpful to many.

　　Many people are still unfamiliar with the basic information about food-grade magnesium stearate. Therefore, as a manufacturer, we find it necessary to provide a brief explanation. This food-grade magnesium stearate is widely used in food additives, auxiliary materials, coatings, plastics and rubber, textiles, and other industries. It is mainly used as an anticaking agent, emulsifier, release agent, lubricant, stabilizer, thickener, accelerator, and cosmetic base material. It appears as a white, non-sandy fine powder with a slight odor and a greasy feel when in contact with the skin. It is used as a lubricant in direct compression. It can also be used as a filtration, clarification, and dripping aid, as well as a suspending agent and thickener for liquid preparations. Its synthesis method involves the preparation of sodium stearate. It is recommended to dissolve 4.25 parts of sodium hydroxide in 50 parts of water, heating to 85℃ for later use. Pour 25 parts of stearic acid into the reaction pot, heat 500 parts of water, stir to dissolve, and set the temperature to 85-90℃. Slowly add the prepared sodium hydroxide solution to the stearic acid aqueous solution while stirring, maintaining the temperature at 75-80℃. The reaction ends during stirring. Keep the sodium stearate solution warm. Then dissolve 15 parts of magnesium sulfate in 150 parts of water, heat to 55℃, and slowly add it to the prepared sodium stearate solution.

　　At this point, a metathesis reaction can be carried out with stirring, and the magnesium stearate produced by the reaction is separated in solid form. After the reaction is complete, allow to settle to separate the clear liquid, wash with water, centrifuge to dehydrate, and dry at 80-85℃ to obtain the finished product. In addition, for food-grade magnesium stearate, neutralize 46.6g of stearic acid with 164ml of 1mol/L sodium hydroxide solution to obtain 50g of sodium stearate in 2L of water. Heat the prepared sodium stearate solution to 80℃, and add dropwise a solution prepared by dissolving 20g of magnesium chloride in 100ml of water. Continue stirring, and a white precipitate will soon precipitate. After cooling, filter, wash with water until no more chloride ions are present, and then wash with ethanol. Take 10g of food-grade magnesium stearate and place it in a vacuum desiccator containing concentrated sulfuric acid for 4 weeks to obtain Mg(C18H35O2)2·2H2O. Dissolve the remaining product in benzene and reflux for 20min. Pour out the upper yellow liquid layer while hot and evaporate to dryness. The solid obtained can be recrystallized with benzene to obtain the product Mg(C18H35O2). This product is used as a heat stabilizer for polyvinyl chloride, and as a raw material for cosmetic powders, skin creams, and tablets (excipients, lubricants); it is used for wood powder, and food-grade magnesium stearate has a smooth feel, gloss, and transparency; in the coatings industry, it is used as a transparent product and matting agent, etc.

　　After the above introduction, we have a better understanding of the key points of using food-grade magnesium stearate. We will no longer feel unfamiliar with it and will encounter fewer problems during use. That's all for today's content. We look forward to bringing you more exciting knowledge points in the future.