Magnesium Carbonate (Food grade, additive, anticaking agent, acidity regulator, strengthen gluten)

Here's a look at its functions in various food products:

1. Anticaking Agent: This is its most common application. Magnesium carbonate absorbs moisture, preventing ingredients like powdered spices, salt, or tableted foods from clumping together. This ensures a free-flowing product for easier use and better shelf life, alternative to silicon dioxide.

2. Strengthens Gluten: Magnesium carbonate interacts with the gluten in flour, making it tighter and stronger. This can be helpful for doughs made with weak flour or soft water, allowing them to hold their shape better during rising and baking.

4. Improves Dough Handling: By absorbing some moisture, magnesium carbonate can make dough less sticky and easier to handle.