Magnesium hydroxide
A safe and widely used mineral-based acidity regulator.
- Category
- Acidity regulators
- Vegan
- Yes
- Vegetarian
- Yes
What it is
An inorganic compound used as an acidity regulator and color retention agent.
How it is used in food
Works as an acidity regulator and colour stabiliser, neutralising excess acid in foods while contributing magnesium, an essential mineral for muscles, nerves and bone.
Commonly found in- Canned vegetables
- Cheese
Health and safety
Generally recognized as safe; acts as a source of dietary magnesium.
Regulatory reviews in the EU and US classify magnesium hydroxide as safe, with an ADI 'not specified' from JECFA for magnesium salts. In the stomach it simply reacts with acid to form magnesium chloride and water; decades of antacid use provide extensive human safety data.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E528
Worth knowing
Suspended in water it becomes 'milk of magnesia', the classic antacid and laxative first commercialised under that name in 1880 — meaning millions of people have taken far larger doses medicinally than they will ever get from food.
Conclusion
A safe and widely used mineral-based acidity regulator.
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Open the appEntry last reviewed 2026-07-28.
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