Magnesium stearate food additiveIt is a fine white powder, free of sand, slightly odorous, feels greasy to the touch, insoluble in water, ethanol and ether, soluble in hot water and hot ethanol, and decomposes into stearic acid and the corresponding magnesium salt when exposed to acid. Magnesium stearate is widely used as an emulsifier, anti-caking agent and coating agent in the production and processing of foods such as candy, candied fruit, cakes, chewing gum, and some dairy products.

　　Magnesium stearate food additiveWhat are the detection methods? Let's have a brief understanding together.

　　Unless otherwise specified, only reagents confirmed to be analytically pure and Grade 3 water as specified in GB/T6682 are used in the analysis. Standard titrant solutions, standard solutions for impurity determination, preparations and products used in the analysis shall be prepared in accordance with the provisions of GB/T601, GB/T602, GB/T603 unless otherwise specified. Unless otherwise specified, the solutions used in this test are aqueous solutions.

　　1. Identification test. Take 1g of sample, mix 25mL of water and 5mL of hydrochloric acid, heat to release fatty acids, allow the oil layer to float to the surface of the liquid, and the magnesium test with water should be positive.

　　Take 25g of the sample, mix with 200mL of hot water, then add 60ml of 1mol/L sulfuric acid solution, heat and stir until the fatty acid precipitates, forming a clear transparent liquid. Wash the fatty acid with boiling water until the sulfate is removed, collect it in a small beaker, and heat in a steam bath until the fatty acid is completely separated from the water layer and transparent. Cool, discard the water layer, melt the fatty acid, filter into a dry beaker, and dry at 105℃ for 20min. The freezing point of the purified fatty acid should not be lower than 54℃, the freezing point is determined by conventional methods. Insoluble in water, soluble in ethanol and ether.

　　2. Determination of magnesium stearate content (in terms of MgO). Accurately weigh about 1g of the sample, add 50mL of 0.1mol/L hydrochloric acid solution, boil for about 30min, or until the fatty acid layer is clear. If necessary, add water to maintain the original volume, cool and filter. Wash the filter and flask with water until the washing liquid is no longer acidic to litmus. Neutralize the filtrate with 1mol/L sodium hydroxide solution until litmus is neutral. Under sufficient stirring with a magnetic stirrer, add about 30mL of 0.05mol/L disodium ethylenediaminetetraacetate solution with a 50mL burette, then add 5mL of ammonia-ammonium chloride buffer solution and 0.15mL of Chrome Black T solution, and then continue titration to a blue endpoint. Each mL of 0.05mol/L EDTA disodium solution is equivalent to 2.015mg of magnesium oxide MgO.

　　What are the contraindications of magnesium stearate food additive? Let's have a brief understanding together.

　　If the health supplement usedMagnesium stearate food additiveThe content is too high, it may produce adverse side effects. The side effect of magnesium stearate food additive is that excessive use may cause stones. It should be noted that other magnesium stearates are usually harmless to the human body. Currently, magnesium stearate food additive is widely used as a lubricant and release agent for drugs.

　　Magnesium stearate food additive also has many functions and effects. We can also store more of these drugs in our daily life, so that when some problems occur in our body, we can adjust them in time to avoid the deterioration of the situation.