Magnesium sulfate (or magnesium sulphate) is an inorganic salt (chemical compound) containing magnesium, sulfur and oxygen, with the formula MgSO4. It is often encountered as the heptahydrate sulfate mineral epsomite (MgSO4·7H2O), commonly called Epsom salt, taking its name from a bitter saline spring in Epsom in Surrey, England, where the salt was produced from the springs that arise where the porous chalk of the North Downs meets non-porous London clay. Magnesium sulfate is a common mineral pharmaceutical preparation of magnesium, commonly known as Epsom salt, used both externally and internally. Epsom salt is used as bath salts and for isolation tanks. Oral magnesium sulfate is commonly used as a saline laxative or osmotic purgative. Magnesium sulfate is the main preparation of intravenous magnesium.
Is Magnesium Sulfate Heptahydrate gluten free?
Magnesium Sulfate Heptahydrate is gluten free and widely used in gluten free food to provide to .
Why is Magnesium Sulfate Heptahydrate gluten free?
Magnesium Sulfate Heptahydrate(Hydroxyethyledene Diphosphonic Acid) is used as scale and corrosion inhibition in circulating cool water system, oil field and low-pressure boilers in fields such as electric power, chemical industry, metallurgy, fertilizer, etc.. In light woven industry, Magnesium Sulfate Heptahydrate is used as detergent for metal and nonmetal. In dyeing industry, Magnesium Sulfate Heptahydrate is used as peroxide stabilizer and dye-fixing agent; In non-cyanide electroplating, Magnesium Sulfate Heptahydrate is used as chelating agent. The dosage of 1-10mg/L is preferred as scale inhibitor, 10-50mg/L as corrosion inhibitor, and 1000-2000mg/L as detergent. Usually, Magnesium Sulfate Heptahydrate is used together with polycarboxylic acid.
How is Magnesium Sulfate Heptahydrate used in gluten free food?
Magnesium Sulfate Heptahydrate is widely used in to provide to . Magnesium Sulfate Heptahydrate is usually used in processed food rather than daily recipe.
Why should you go Gluten free?
Celiac disease: Celiac disease is an autoimmune disease that attacks the small intestine due to the presence of gluten, for which a gluten-free diet is the only medically-accepted treatment. In 2009 research showed between 0.5 and 1.0 percent of people in the US and UK are sensitive to gluten due to celiac disease. So people with Celiac disease have to stick to gluten free diet to avoid unexpected side effect caused by consumption of gluten.
Non-celiac gluten sensitivity: Some people may be sensitive to gluten but do not have celiac disease and feel better on a diet with less gluten. However, there are no specific symptoms confirmed. Non-celiac gluten sensitivity also drives more people to gluten free diet when people believe that they feel better when eating gluten free.
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