Magnesium stearate is a common food additive used to improve the texture and stability of food. This article briefly discusses the application of magnesium stearate in food and focuses on its relationship withsodium carboxymethyl starchrelationship.

　　Magnesium stearate is a compound composed of stearic acid and magnesium ions. In food processing, it is often used as an emulsifier, stabilizer, and preservative, which can increase the shelf life and taste of food. Sodium carboxymethyl starch is a common thickener and stabilizer, often used to adjust the viscosity and texture of food.

　　In food processing, magnesium stearate and sodium carboxymethyl starch are often used simultaneously. Sodium carboxymethyl starch can increase the viscosity of food, while magnesium stearate can enhance the stability and emulsification ability of sodium carboxymethyl starch. By combining these two additives, food manufacturers can better control the texture and quality of food.

　　In some foods, such as dairy products, pastries, and jellies, magnesium stearate is widely used. The addition of sodium carboxymethyl starch can make dairy products thicker and smoother, while the presence of magnesium stearate can increase the stability of dairy products, preventing fat sedimentation and separation. In pastries and jellies, magnesium stearate can increase the richness of the taste, making them softer and more delicious.

　　Although the application of magnesium stearate and sodium carboxymethyl starch in food has brought many benefits, we should also pay attention to their reasonable use. Excessive addition of these two additives may have some impact on human health. Therefore, in food processing, relevant safety standards and regulations should be strictly followed to ensure that the amount of additives used is within an acceptable range.

　　In summary, magnesium stearate plays an important role in food processing as a food additive. Its combined use with sodium carboxymethyl starch can improve the texture and stability of food, providing consumers with better taste and quality. However, attention should also be paid to the reasonable use of these additives to ensure food safety and health.