| abstract |
Food additive compositions which comprise 100 parts by weight of at least one magnesium ingredient selected among magnesium hydroxide, magnesium silicate, magnesium oxide, magnesium phosphate, and magnesium hydrogen phosphate and 2 to 55 parts by weight of at least one emulsion stabilizer selected among polyglycerol/fatty acid esters, gum arabic, processed starch, sucrose/fatty acid esters having an HLB of 8 or higher, carboxymethyl cellulose, methyl cellulose, propylene glycol alginate, water-soluble soybean polysaccharides, polyphosphates, gum ghatti, phospholipids, and arabino galactan. The food additive compositions can be formulated so as to have a high concentration. They are excellent in dispersibility in liquids and flavor. |