MAGNESIUM OXIDE

Product Overview

High-Potency Magnesium Source | 98% MgO | pH Regulator · Alkalising Agent · Fortificant | Food Grade

Magnesium Oxide is a food-grade white powder with an assay of 98.0–100.5% MgO (typical 99.10%). At roughly 60% elemental magnesium by weight, it is the most concentrated magnesium source of any common food-grade magnesium ingredient — meaning a very small addition delivers a large amount of elemental magnesium.

That concentration is its defining commercial advantage. Where chelated forms like magnesium bisglycinate are chosen for bioavailability in premium supplements, magnesium oxide is chosen for potency and cost-efficiency in fortification, and for its alkalising / pH-regulating function in food processing. It is practically insoluble in water, low in heavy metals, and controlled for calcium, iron, and acid-insoluble substances.

Key Properties

• Product Name: Magnesium Oxide (MgO)
• Assay: 98.0–100.5% (typical 99.10%)
• Elemental Magnesium: ~60%
• Appearance: White powder
• Bulk Density: 0.65–0.85 g/mL
• Solubility: Practically insoluble in water
• Packing: Bulk | Storage: Cool, dry, sealed

How Food & Beverage Manufacturers Use This Ingredient

Magnesium Oxide is used by manufacturers as a concentrated magnesium source and pH regulator. Typical applications include:

• Magnesium Supplement Manufacturing: A high-potency, cost-efficient elemental-magnesium source for magnesium tablets, capsules, and powders where maximum magnesium per dose matters.
• Food & Beverage Fortification: Added to cereals, flour, nutritional powders, and functional drinks to lift magnesium content and support mineral-fortification claims.
• pH Regulation & Alkalising: Used as an alkalising/acidity-regulating agent in food processing — for example in cocoa/chocolate "Dutching", and to neutralise acidity in various formulations.
• Anticaking & Free-Flow: Applied as a flow and anticaking aid in powdered food products.
• Dairy & Nutritional Manufacturing: Supplies mineral fortification in dairy and nutritional products where a concentrated magnesium source is required.

Key Features

• Highest Magnesium Concentration (~60%): The most potent common magnesium source — maximum elemental magnesium per gram
• Cost-Efficient Fortificant: The economical choice for magnesium fortification where potency, not chelated bioavailability, is the priority
• Alkalising / pH-Regulating: Neutralises acidity and adjusts pH in food processing (e.g. cocoa Dutching)
• High Purity, Low Heavy Metals: 99%+ assay with heavy metals <3 ppm; controlled calcium, iron, and acid-insolubles
• Anticaking & Flow Aid: Improves flow in powdered products

Technical Specifications

• Assay (MgO): 98.0–100.5% | Actual: 99.10%
• Free Alkali & Soluble Salts: ≤2.0% | Actual: Conform
• Acid-Insoluble Substances: ≤0.1% | Actual: 0.05%
• Calcium: ≤1.1% | Actual: 0.01%
• Iron: ≤0.05% | Actual: 0.003%
• Heavy Metals: ≤20 ppm | Actual: <3 ppm
• Loss on Ignition: ≤5.0% | Actual: 0.90%
• Bulk Density: 0.65–0.85 g/mL | Actual: 0.81 g/m
• Arsenic: ≤3 ppm | Actual: 0.2 ppm
• Lead: ≤2 ppm | Actual: 0.1 ppm