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Magnesium chloride
DESCRIPTION
Product Introduction：

Magnesium chloride

Purity: 99.99%


Pure Magnesium chloride is colorless monoclinic crystal, and industrial products are usually yellowish brown with a bitter salty taste. It is easy to absorb moisture and loses 2 molecules of Water of crystallization when dissolved in water at 100 ℃. At room temperature, its aqueous solution is neutral. At 110 ℃, it begins to lose some hydrogen chloride and decompose, converting into oxychloride under strong heat. When heated rapidly, it decomposes at approximately 118 ℃. Its aqueous solution exhibits an acidic melting point of 118 ℃ (decomposition, hexahydrate) and 712 ℃ (anhydrous).

Boiling point: 1412 ℃ (anhydrous)

When the hydrated Magnesium chloride is heated, water loss and hydrogen chloride part generate hydrogen chloride and basic Magnesium chloride.




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Magnesium chloride
Overview

Magnesium chloride

Purity: 99.99%


Pure Magnesium chloride is colorless monoclinic crystal, and industrial products are usually yellowish brown with a bitter salty taste. It is easy to absorb moisture and loses 2 molecules of Water of crystallization when dissolved in water at 100 ℃. At room temperature, its aqueous solution is neutral. At 110 ℃, it begins to lose some hydrogen chloride and decompose, converting into oxychloride under strong heat. When heated rapidly, it decomposes at approximately 118 ℃. Its aqueous solution exhibits an acidic melting point of 118 ℃ (decomposition, hexahydrate) and 712 ℃ (anhydrous).

Boiling point: 1412 ℃ (anhydrous)

When the hydrated Magnesium chloride is heated, water loss and hydrogen chloride part generate hydrogen chloride and basic Magnesium chloride.



Technical Parameter

Main purpose

1. Curing agent; Nutritional fortifier; Tasting agent (used together with magnesium sulfate, salt, Dicalcium phosphate, calcium sulfate, etc.); Enzymatic aids such as sake from Japan; Dehydrating agent (used for fish cakes, dosage 0.05%~0.1%); Tissue improver (used in combination with polyphosphates as an elastic enhancer for fish mince products). Due to its strong bitterness, the commonly used amount is less than 0.1%;

2. Wheat flour treatment agent; Dough quality improver; Oxidizing agent; Canned fish improver; Maltose treatment agent


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