Magnesium Citrate

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Magnesium citrate influences the texture and shelf stability of food products through its interaction with other ingredients:
Processed Meats and Seafood: In products like sausages, deli meats, and surimi, it acts as a texture modifier by binding to proteins, improving water retention and reducing cooking loss. This results in juicier, more tender products with better structural integrity.
Baked Goods: Helps regulate gluten formation in dough, contributing to a softer crumb in breads and cakes. It also aids in leavening by interacting with baking powder, ensuring uniform rise and a lighter texture.
Frozen Desserts: Added to ice cream and sorbets to prevent ice crystal formation, maintaining a smooth, creamy texture during storage. Its ability to lower the freezing point slightly helps stabilize the product’s structure.

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