Magnesium stearate s a compound of magnesium and stearic acid. It is an ingredient in many pharmaceutical and dietary supplements, as well as food and cosmetics. Magnesium stearate is sometimes called simply stearate; other names that may refer to it are salt of tartar, or tartar emetic.
Magnesium Stearate is an anti-caking agent used in many types of foods for better taste and longer shelf life. From bread to crackers, candy, ice cream, chocolate and even spices or other food preservatives. It prevents ingredients from sticking together to form clumps. Since it’s all purpose, it can be incorporated into baking powder, propylene glycol, starch, gum products and just about any other type of products that benefits from anti-caking properties.
Magnesium stearate is a widely used excipient in pharmaceuticals. It is added to tablets and capsules because it reduces sticking of the tablet powder to the equipment used during manufacturing. It is also used in cosmetics, lotions, aointments, and other skin care products. Magnesium stearate
Magnesium stearate is formed by the reaction of stearic acid with magnesium oxide. It can also be produced by reacting stearic acid with magnesium hydroxide or magnesium carbonate. Magnesium stearate forms magnesium soaps which are insoluble in water; these are commonly referred to as water-insoluble soaps. Magnesium stearate is soluble in organic solvents, such as alcohols.
Magnesium stearate has been used since the 1930s as an emulsifier for food products. Although it is found naturally in some foods, it may be produced synthetically for use in a variety of other foods and food products. In many cases, magnesium stearate is found along with other additives such as polysorbate 80 and sorbitan monostearate.
While the safety of these additives has been questioned by some consumers, they are generally regarded as safe when consumed in small amounts. While some people still think of magnesium stearate as a dangerous additive, most experts believe that there are no health risks associated with consuming this compound when it is used within reasonable limits within food products marketed in the United States
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