Magnesium Citrate
Magnesium citrate acts as a mild chelating agent, binding to metal ions (e.g., iron, copper) that can cause oxidation and spoilage in foods:
Fruit and Vegetable Products: Used in canned fruits, jams, and vegetable sauces to prevent browning caused by metal-catalyzed oxidation. By chelating free metal ions, it preserves the natural color and flavor of the produce, extending shelf life.
Oils and Fats: Added to processed oils and fatty foods (e.g., potato chips, fried snacks) to slow rancidity, as metal ions accelerate lipid oxidation. This helps maintain freshness and reduces off-flavors.
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