Normal L Active®
Normal L Active® │ for the production of Food Additives and Pharmaceutical Compounds
Normal L Active® │ for the production of Food Additives and Pharmaceutical Compounds
Normal L Active® is a high reactive calcined magnesium oxide, produced under closely controlled conditions to give a finely divided ultra-white powder with consistent reactivity.
Main Uses & Advantages
While pharmaceutical grade MgO specifications concern very high purity synthetic grades, high end natural calcined magnesium oxide grades can be invaluable as intermediates for the production of acetates, stearates and basic magnesium carbonates or upgraded MgO grades.
Normal L Active® has high Mg content, low iron, low trace elements and heavy metals. It is carefully calcined to achieve high reactivity and milled into fine powder with controlled granulometry.
Normal L Active® can also be used as a raw material for the production of special magnesium compounds for technical applications.
Packaging & Storage
Normal L Active® is available in powder form & packed: In food type big bags, with or without bottom spout. In 25 kg paper bags on pallets, wrapped in shrink film.
Normal L Active® has a shelf life of 12 months provided that the product is stored in a clean dry storage area and is protected from moisture with PE-foil. Magnesium oxide absorbs moisture from the air and forms lumps. Always re-seal partly used pallets and single bags with PE-foil.
| MgO content (Loss free): |
typ. 94,0% |
|
Fe2O3: |
typ. 0,06% |
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Pharmaceutical compounds
Technical Magnesium Compounds
High-quality, naturally sourced, magnesium oxide can be used as raw material for the production of technical Mg-compounds such as resinates, sulfonates, bi-sulfites, acetates, carbonates and ferrites or directly used as an anticaking agent in the food industry. More specifically:
Food additives
Caustic calcined MgO, as additive E530, is used in the food industry primarily as an acidity regulator and as anti-caking agent, especially in the production of milk products and derivatives (e.g. cream, dried whey), chocolate and cacao products and salt. High MgO content (>98%), fine particle sizes and low iron and lime contents are required.