On 7 Oct., the National Health Commission notified the latest approval list of novel food additives including magnesium lactate, after investigation and evaluation of the safety of the new varieties by experts from review organisation.
Information of magnesium lactate as food additive is summarised as follows:
Functional classification: Food nutrition enhancer
Quality & specification: The magnesium lactate as food additive should be white or off-white, crystal or powdered product that is made from reaction of lactic acid and magnesium oxide (or magnesium carbonate).
Product category (by structure): L-magnesium lactate and DL-magnesium lactate
Table Physicochemical indicators of magnesium lactate as food additive
|
Item
|
Range
|
|
L-Magnesium lactate
|
DL-Magnesium lactate
|
|
Magnesium lactate content (dry basis), w/%
|
97.5–101.5
|
|
Specific optical rotation, αm(20°C,D)/[(°)·dm2·kg-1]
|
-7.5~-8.8
|
+2.0~-2.0
|
|
Loss on drying, w/% ≤
|
23
|
|
Chloride (in the form of Cl), w/%≤
|
0.05
|
|
Lead (Pb), mg/kg≤
|
2
|
|
Total arsenic content (As), mg/kg≤
|
3
|
Source: National Health Commission
Source:CCM
More information can be found at CCM Acidity Regulator China Quarterly Report.
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