International Numbering System (INS) for Food Additives: 470b
Food additives Europe numbers: E470b
Functional Category
emulsifier
Magnesium salts of fatty acids, often referred to as magnesium stearate (E470b), is a common and versatile food excipient used for various purposes in food processing. Here's a breakdown of its key characteristics:
- Composition: It's a mixture of magnesium salts, primarily stearic acid (a long-chain fatty acid) and sometimes palmitic acid, derived from vegetable oils.
- Functions in Food: Magnesium stearate offers several functionalities that benefit food production:
- Anti-caking Agent: Perhaps its most common use is as an anti-caking agent. It prevents food powders like cocoa powder, powdered drink mixes, or spice blends from clumping together, ensuring a free-flowing consistency.
- Lubricant: Magnesium stearate helps reduce friction during processing by acting as a lubricant for machinery. This can be beneficial for tableting candy or compressing vitamins.
- Release Agent: In some cases, it can act as a release agent, aiding in the removal of food products from molds or machinery during production.
- Safety: Generally recognized as safe (GRAS) by the FDA for its intended uses in food when used according to good manufacturing practices and within limitations.
- Natural Occurrence: While magnesium stearate itself isn't naturally occurring, its components (magnesium and fatty acids) are derived from natural sources like vegetable oils.
- Applications: Magnesium stearate finds use in a wide range of food products, including:
- Powders (cocoa powder, drink mixes, spices) - for preventing caking and ensuring flow.
- Confectionery (candy, chewing gum) - as a lubricant for processing and release agent from molds.
- Baked goods (bread improvers) - in small amounts to improve machinability of dough.
- Nutritional supplements (tablets, capsules) - as a lubricant for tableting processes.