Food-grade magnesium carbonate is primarily used in the following areas:

Food Additive

As an anti-caking agent, antacid, and nutritional fortifier, it is used in flour improvers, anti-caking agents for table salt, and functional food supplements.

Leavening Agent and Stabilizer

In baked goods, it acts as a leavening agent by releasing carbon dioxide to soften the dough; it can also serve as a fat substitute or texture modifier to enhance the taste and texture of food.

Acidity Regulation and pH Control

Used to adjust the acidity and alkalinity of food, such as balancing the acid-base equilibrium in dairy products to improve taste.