Hebei Messi Biology Co., Ltd. stated that magnesium hydroxide is also an important filling agent for current tooth root canal treatment due to its own antibacterial effect. For different medical and food application fields, magnesium hydroxide has a “professional” side, being low-key and capable.
Magnesium hydroxide is used for disinfection in a variety of places, such as scientific research, laboratories, medicine, factories, etc. It has a long history of use in clinical medicine. In surgical treatment, it is used for wound disinfection, which can neutralize the acidic substances produced by bacteria to achieve the purpose of disinfection and reduce the incidence of postoperative infection and complications. In the treatment of oral diseases, magnesium hydroxide paste is commonly used clinically as a root canal disinfectant when performing root canal treatment on teeth with periapical disease. The strong alkalinity of magnesium hydroxide can weaken the activity of oral root canal toxins, protect tooth root canals, reduce the incidence of oral infection, and effectively protect oral teeth and dental bone marrow.
Adding a certain amount of food-grade magnesium hydroxide to milk powder can not only adjust the pH value of the milk powder and promote the rapid dissolution of the milk powder in water, but also supplement calcium. Adding magnesium hydroxide to soy products can act as a coagulant and also provide calcium. Adding magnesium hydroxide to millet flour has a significant optimization effect on the gel properties of millet flour, giving millet flour a better taste. During the sugar making process, magnesium hydroxide can be used to neutralize the acid in the syrup, and then carbon dioxide is introduced to turn the remaining magnesium hydroxide into precipitate and filtered out, thereby reducing the sour taste of the sugar.
Magnesium hydroxide is a green and environmentally friendly food preservative with good preservation effect. When storing potatoes, apply a layer of magnesium hydroxide emulsion with a mass fraction of 3% on the surface to effectively prevent the production of plant pathogens. Fish products treated with magnesium hydroxide can prevent the biodegradation of meat tissue and maintain elasticity and softness. Through comparative tests, the preservation effect of magnesium hydroxide is about 75%. Therefore, magnesium hydroxide is also safe and reliable as a food additive.