Hebei Messi Biology Co., Ltd. stated that at present, there are two methods for producing basic magnesium carbonate with brine in China: brine soda ash method and brine ammonium carbonate method. No reports on the production of food-grade basic magnesium carbonate have been seen. The brine soda ash method has a simple production process, small equipment investment, high raw material utilization rate, and eliminates the need for ammonia recovery equipment in the brine ammonium carbonate method, avoiding the “three wastes” treatment. The NaCI and NaSO4 generated can be directly returned to the salt pond for recycling. The soda ash method for preparing basic magnesium carbonate is mostly a high-temperature reaction.
Hebei Messi Biology Co., Ltd. uses brine and soda ash as raw materials to prepare basic magnesium carbonate at room temperature. Magnesium carbonate is one of the important components of food additives, which can affect the performance of flour. Heavy magnesium carbonate was prepared according to the double decomposition reaction, and the effects of raw material concentration, reaction temperature, reaction time and other conditions on magnesium carbonate crystals were studied, and the crystal morphology was characterized by visual inspection and weighing.
In the scientific formula of flour improver, food grade magnesium carbonate is an important auxiliary ingredient. Its main function is to improve the dispersibility and fluidity of flour improver. It is an anti-caking loosening agent. The content of magnesium carbonate in flour improver is generally 10%~15%. In view of the above characteristics, the product must be non-toxic, tasteless, harmless to human health, and have good fluidity. Its Mg0 content is between 40%~43%, the water content should be less than 1%, and the apparent specific volume is between 1.4mL/g~2.5mL/g (heavy magnesium carbonate).