NINGBO INNO PHARMCHEM CO.,LTD. supplies vital chemical ingredients that enhance food safety and processing efficiency. Magnesium Bisulfite (CAS 13774-25-9) is one such compound, recognized for its efficacy as a food preservative and its utility as a processing aid, particularly in the cereal wet milling industry.

As a preservative, Magnesium Bisulfite leverages the antimicrobial properties associated with sulfite compounds. These properties are largely attributed to the sulfur dioxide (SO₂) released, which can diffuse into microbial cells, disrupt essential cellular processes, and lower intracellular pH, thereby inhibiting the growth of bacteria, yeasts, and molds. This makes it effective in preventing spoilage and extending the shelf life of various food products. Research has shown that sulfites can broadly impact the metabolic profiles of fungi, reducing their ability to utilize organic compounds, which is key to their survival and proliferation.

In the cereal wet milling process, particularly with corn, Magnesium Bisulfite serves as an alternative to traditional sulfur dioxide (SO₂) steeping. Steeping is a critical initial step that softens the grain kernels, facilitating the separation of components like starch, protein, and oil. Using a solid or liquid source of SO₂, such as Magnesium Bisulfite, bypasses the need for handling gaseous SO₂, offering practical advantages in terms of safety and process integration. Comparative studies have indicated that Magnesium Bisulfite performs comparably to sulfur dioxide and sodium bisulfite in terms of product yields (germ, fiber, gluten) and has no adverse effect on the quality characteristics of starch, such as pasting and viscosity. This makes it an attractive option for manufacturers looking for effective and easily manageable processing aids.

The chemical industry's advancement in producing high-purity compounds like Magnesium Bisulfite from NINGBO INNO PHARMCHEM CO.,LTD. is essential for food manufacturers seeking to maintain product quality and safety. The compound's ability to act as both a preservative and a processing aid highlights its versatility and importance in modern food science and technology.