Food-Grade Anhydrous Magnesium Sulfate: Properties, Applications, and Safety Food-grade anhydrous magnesium sulfate (MgSO₄) is a high-purity, desiccated form of magnesium sulfate that meets stringent safety and quality standards for use in food, pharmaceutical, and dietary applications. Unlike its hydrated counterparts (e.g., Epsom salt, MgSO₄·7H₂O), the anhydrous variant is free of water molecules, making it ideal for moisture-sensitive processes. Key Properties 1. Chemical Composition: Pure MgSO₄ with no water of crystallization. 2. Appearance: Fine white powder or granules, odorless and tasteless. 3. Solubility: Highly soluble in water but insoluble in organic solvents like ethanol. 4. Purity: ≥99% MgSO₄, with minimal heavy metals (e.g., lead, arsenic) and microbial limits compliant with food safety regulations (e.g., FCC, USP, or EU standards). 5. Hygroscopicity: Absorbs moisture from air if not stored properly. Applications in Food Industry 1. Nutrient Fortification: Acts as a magnesium supplement in fortified foods, beverages, and dietary supplements to address deficiencies. 2. Coagulant & Firming Agent: Used in tofu production to bind soy proteins and improve texture. 3. Brewing & Fermentation: Adjusts water chemistry in brewing to enhance enzyme activity and yeast health. 4. Drying Agent: Prevents clumping in powdered foods (e.g., spices, powdered milk) by controlling humidity. 5. pH Regulation: Stabilizes acidity in canned vegetables and dairy products. Safety & Regulatory Compliance - GRAS Status: Recognized as Generally Recognized As Safe (GRAS) by the FDA when used within specified limits. - Dosage: Excessive intake may cause gastrointestinal distress (e.g., diarrhea); typical usage levels are 0.1–0.5% in food. - Labeling: Listed as E518 in the EU or simply "magnesium sulfate" on ingredient labels. Storage & Handling - Store in airtight containers in cool, dry conditions to prevent moisture absorption. - Use food-grade packaging to avoid contamination. Conclusion Food-grade anhydrous magnesium sulfate is a versatile, safe additive critical for food texture, nutrition, and processing. Its stringent purity requirements ensure compatibility with global food safety standards, making it indispensable in modern food technology.