食用级碱式碳酸镁的合成研究  

Foodstuff-class Basic Magnesium Carbonate Study on Synthetic

作　　者：陈守德[1] 

机构地区：[1]连云港职业技术学院化工系,江苏连云港222006

出　　处：《化工时刊》2008年第3期32-33,37,共3页Chemical Industry Times

摘　　要：碱式碳酸镁在食品、化妆品、医药等行业得到广泛应用,在食品行业可提高面粉的分散性和流动性,采用卤水和纯碱为原料,研究反应物浓度、反应温度、搅拌速度、熟化时间等因素对碳酸镁晶体形态的影响,制备的碳酸镁符合食品级要求。Basic magnesium carbonate is widely used in many fields, such as food additives, cosmetic and medicine etc. It is used in food additives to improve the dispersivity and fluidity of the flour. Basic magnesium carbonate was prepared by using brine and sodium carbonate, The effects of different concerntrations of the reactants, temperature, mixing speed and curing time on the crystalline shape were studied. The quality of product reached the foodstuff- class standard.

关 键 词：碱式碳酸镁 堆积密度 流动性 

分 类 号：TQ132.2[化学工程—无机化工] TS202[轻工技术与工程—食品科学]