Magnesium chloride, also known as bittern, is made from brucite or directly using mother liquor as raw materials. Industrial magnesium chloride is mostly used in chemistry, building materials, metallurgy, machinery, transportation, medicine and agriculture, and other industries. Edible magnesium chloride can be used as a food additive used in the production of legumes as a stabilizer or coagulant.
The difference between industrial magnesium chloride and edible magnesium chloride has the following aspects.
Edible magnesium chloride is refined based on industrial magnesium chloride production.
It is highlighted by the difference in the limit requirements of several core indicators. In terms of the content of sulfate, the edible magnesium chloride requires less than or equal to 0.4%, and the industrial magnesium chloride requires less than or equal to 1%-2.8%. For the content of lead(Pb), the requirement for edible magnesium chloride is less than or equal to 1mg/kg, and there is no requirement for industrial magnesium chloride. For the content of arsenic, the requirement for edible magnesium chloride is less than or equal to 0.5mg/kg, and there is no requirement for industrial magnesium chloride. The content of edible magnesium chloride is less than or equal to 50kg/kg, and there is no requirement for industrial magnesium chloride.
The edible magnesium chloride can be used as a food additive, while industrial magnesium chloride can only be used in industrial fields, such as the production of other chemical products, as a raw material for the production of floor tiles, sanitary ware, snow melting agents and agricultural fertilizers.
Different from traditional halogen flakes, anhydrous magnesium chloride reacts violently to produce MgCl2.2H2O when it meets water, and then further hydrolyzes and ionizes to produce a magnesium chloride aqueous solution. When blending the brine, water should be added first, followed by anhydrous magnesium chloride, and it should be added in batches and continuously. The purpose of stirring is to lower the temperature of the brine to prevent the hot water from splashing and scalding people. The dissolution time should be appropriately extended by 1-2 hours compared with the traditional brine tablets. The brine cooling method is to use an iron pipe to be bent into a spring shape and install it in the tank with cold water for 1-2 hours. The temperature can be reduced to 30-35 degrees Celsius or natural cooling for more than 24 hours. Use small cooling towers and other cooling methods, pay attention to avoid one-time Add anhydrous magnesium chloride to the water. Otherwise, the exotherm will be too concentrated, causing MgCl2 to react with water to form Mg(OH)2. And this will make the solution deformed and thickened.