With the continuous advancement of science and technology, all walks of life have also made great progress,Food Grade Stearic AcidMagnesium also has a very good development prospect, so the demand is constantly increasing, and there are more and more manufacturers on the market. As a manufacturer, it is also very necessary for us to tell you about the precautions for using food-grade magnesium stearate here. Interested partners can take a look together.

　　Before using this food-grade magnesium stearate, many questions have accompanied everyone, so if you want to use it better, you must understand some of its knowledge points. First of all, you need to understand that food-grade magnesium stearate is the magnesium salt of the fatty acid stearic acid. It is commonly used as a lubricant in tablets, capsules, and powders. Now its raw material, stearic acid, is a mixture of stearic acid and palmitic acid. The ratio of these two substances will affect the quality of magnesium stearate. Although the dosage is small in the production of preparations, it plays a very important role. The characteristics of food-grade magnesium stearate include non-stickiness, increased fluidity, and lubricity. Many products, if magnesium stearate is not used, the fluidity of the particles may be very poor, and stickiness and astringency may occur during tableting. Therefore, in some research and production, it can be found that the addition of magnesium stearate, in addition to being used as a lubricant, will also have a certain softening effect on tablets, mainly manifested as a significant reduction in tablet hardness. Due to its many advantages, it is used in cosmetics, detergents, latex, printing and dyeing, medicine, rubber, paint, etc.

　　Food grade magnesium stearate is a non-ionic thickener, generally with fatty alcohol polyoxyethylene ether sulfate as the main component. Generally, the suitable viscosity of this product can only be adjusted with inorganic salts. In addition, its thickening effect is closely related to the distribution width of unreacted alcohol and homologues in the product. The narrower the distribution of homologues, the greater their thickening effect. Currently,Food Grade Stearic AcidThere are many varieties, and the production methods vary with the varieties. Generally speaking, the preparation of low-molecular-weight thickeners is relatively simple. For example, ordinary low-molecular-weight thickeners are thickened with surfactants; ether/oxide amine thickeners are produced through oxidation reactions; and other types can be used directly. Esterification is obtained. Polymers account for a large part of the market. In addition to inorganic and natural polymers, most of them are produced by emulsion polymerization and reverse emulsion polymerization, and a few are produced by solution polymerization, bulk polymerization, and precipitation polymerization. In short, it is one of the important auxiliary materials in the food industry today. Food-grade magnesium stearate processing mainly plays a role in stabilizing the food form, such as maintaining the stability of suspensions, lubricity and water stability. Emulsion system. In addition, it can also improve the feel of food and the color, aroma, taste and liquid stability of processed foods. It mainly plays a prominent role in form.

　　The above article content is an introduction to the precautions for usingFood Grade Stearic AcidSome relevant information. Friends who see it can read it carefully. Of course, there is a lot more information about it. We will continue to update it in the future.