Magnesium Chloride Flake Food Grade are widely used in the food field due to their safety and functionality, which is mainly reflected in the following aspects. First, as a coagulant for soy products, it can combine with soy protein to form a gel structure, and is often used to make soy products such as tofu and dried tofu. Compared with gypsum coagulants, soy products made with magnesium chloride have a finer texture and better elasticity, and can retain the original bean fragrance of soybeans. It is the core raw material of traditional brine tofu. Second, as a food additive, it can supplement the magnesium element in food. Magnesium is an essential mineral for the human body and participates in the activity regulation of multiple enzymes. Adding magnesium chloride to sports drinks and nutritionally fortified foods can help consumers replenish electrolytes lost due to sweating and maintain the body's acid-base balance. Third, in fermented foods, magnesium chloride can be used as a nutrient for microbial fermentation, promote the growth and reproduction of beneficial bacteria such as lactic acid bacteria, and improve the fermentation efficiency and flavor stability of products such as yogurt and sauerkraut. Fourth, it is used as a food processing aid, such as a tissue improver in canning to enhance the water holding capacity and elasticity of meat and vegetables; in baked goods, it is used as a dough conditioner to improve the ductility and toughness of flour. In addition, Magnesium Chloride Flake Food Grade must also comply with national standards such as GB 25584-2010 to ensure that the content of heavy metals such as lead and arsenic meets the standards. Its flake form is convenient for precise metering and addition. After dissolution, it is evenly dispersed in the food system, and will not have adverse effects on the color and taste of the food. It is a food raw material with both safety and functionality.

There are significant differences between Magnesium Chloride Flake Food Grade and magnesium chloride flakes industrial-grade in multiple dimensions, the core of which is reflected in safety, purity and application scenarios. In terms of purity and impurity control, Magnesium Chloride Flake Food Grade must meet the GB 25584-2010 standard, with a magnesium chloride (MgCl₂) content of ≥99%, and extremely strict restrictions on heavy metals such as lead (≤1mg/kg) and arsenic (≤0.5mg/kg) and impurities such as calcium and iron, and moisture ≤0.5%; magnesium chloride flakes industrial-grade have a slightly lower purity (such as 46% - 98%) and a higher impurity content, which only meets the basic standards of the chemical industry and does not strictly control harmful elements. The production process is different. Magnesium Chloride Flake Food Grade need to be refined and purified (such as ion exchange, evaporation and crystallization) to avoid the introduction of pollutants during the production process, and the packaging process must also meet the standards for food contact materials; magnesium chloride flakes industrial-grade mostly use extensive processing, which may leave production aids or harmful substances. In terms of application scenarios, food grade can be used in scenarios that directly contact food, such as soy product coagulation and food additives, and human health must be protected; industrial grade is used in non-food fields such as metallurgy, building materials, and snow melting agents. If it is used in food production in violation of regulations, it may cause safety risks due to excessive heavy metals. Although the two are similar in form, they have different standard systems and their scope of use is strictly distinguished, and they cannot be mixed.

The quality standard of Magnesium Chloride Flake Food Grade is based on safety and purity, and must comply with national standards such as GB 25584-2010. Among them, the content of magnesium chloride (MgCl₂) is ≥99% to ensure sufficient active ingredients; impurity control is strict, lead ≤1mg/kg, arsenic ≤0.5mg/kg, the total amount of metal ions such as calcium and iron ≤0.1%, and moisture ≤0.5% to prevent harmful substances from remaining. The physical form requires uniform flake crystals, no agglomeration, dust, easy dissolution and clear aqueous solution; the pH value is between 6.5-8.5 to ensure chemical stability; microbial indicators (such as total colony count and coliform group) must meet the safety requirements of food contact materials, and pathogenic bacteria must not be detected. The production process must adopt food-grade refining technology, and the packaging must be marked with the words "food additives". Compliance is verified by means of component analysis, heavy metal detection and microbial testing to ensure safety and functionality when used in food.

Magnesium Chloride Flake Food Grade should be used properly in food processing. They must follow the rules and properties to achieve both safety and effectiveness. Let's listen to the details of selection, dissolution, use and storage: 1. The dosage must be in accordance with the "rules" and should not exceed a single point This agent is mostly used for coagulation and stabilization. For example, when making tofu, 3-5 grams per 100 kilograms of soy milk is enough. If the dosage is too much, the taste will be astringent and the texture will be hard. For example, when preparing sports drinks, adding 0.1-0.3 grams per liter of water can supplement magnesium ions. Do not increase or decrease it at will - just like the butcher cutting the cow, the knife passes through the texture, and the taste will be ruined if it is too much or too little. 2. The dissolution method should be divided into "slow and urgent" and applied according to the situation Before use, it must be dissolved in warm water and must not be sprinkled directly into the raw materials. If making paste food (such as pudding), it is advisable to grind the tablets into fine powder, add warm water at about 30℃ and stir evenly, and then add the materials after they are completely dissolved to avoid agglomeration; if used for hot processing (such as baking), it is necessary to wait until it is fully dissolved, and then mix it with flour and other ingredients while it is warm, and do not condense suddenly when it encounters high temperature. This is the principle of "water carries a boat", and only when it is dissolved evenly can it be used to its full potential. 3. It is necessary to distinguish "false and real" in the place where it is used, and treat it according to the symptoms It is often seen in soy products, dairy products and compound foods: when making tofu, take its coagulation property to make the protein gather and not disperse; when making cheese, take its stability to prevent whey from precipitating; when it is used with pickle juice, it can enhance the flavor and protect the color. However, it is forbidden to dissolve with acidic ingredients (such as citric acid and acetic acid) to avoid reactions - just like using troops, you need to know the nature of the enemy and your shortcomings, so as not to mess up the formation.

The storage of Magnesium Chloride Flake Food Grade should be kept dry and ventilated to avoid moisture. They should be stored in a cool, dark warehouse with a temperature not exceeding 30°C and a humidity below 60%. They should be kept away from water sources and corrosive substances. The packaging should be sealed to prevent moisture absorption and agglomeration, and should be stored separately from toxic and harmful items to prevent contamination. The difference between magnesium chloride flakes food-grade and industrial-grade is mainly in three aspects: First, the purity and safety standards. The content of food-grade magnesium chloride is ≥99%, and heavy metals and impurities such as lead (≤1mg/kg) and arsenic (≤0.5mg/kg) are strictly controlled, in line with GB 25584-2010 standards; the purity of magnesium chloride industrial-grade is usually 46%-98%, and the restrictions on impurities and harmful elements are loose. Second, the production process. The Magnesium Chloride Flake Food Grade adopts a refined purification process to avoid pollution, and the packaging meets food contact requirements; the industrial-grade processing is extensive, and harmful substances may remain. The third is the application scenario. Food grade can be used in food processing, such as soy product coagulation, additives, etc.; industrial grade is used in non-food fields such as metallurgy and building materials. If used in food, there will be safety risks. The two cannot be mixed.