Magnesium Hydroxide

Magnesium Hydroxide (Mg(OH)₂) is a mineral utilized for extracting the element magnesium. It is produced through a synthesis reaction involving magnesium and hydroxide (OH) ions derived from the alkaline earth metals (Group 2A). When mixed with water, it forms a suspension commonly referred to as magnesia milk, which serves as both an antacid and a laxative. Additionally, due to its strong alkaline properties, it functions as an acidity regulator.

In the food industry, magnesium hydroxide acts as a rennet enhancer in cheese production and a stabilizer for maintaining the color of vegetables during canning processes. Its ability to release water—up to one-third of its weight—makes it effective as a fire retardant. This characteristic is particularly valuable in cables and textiles. The endothermic reaction it undergoes consumes energy, helping to extinguish fires. The evaporation of water inhibits oxygen from interacting with flammable gases produced from thermal degradation, while the residual oxides create a protective non-reactive layer on the solid surface.

Furthermore, magnesium hydroxide is instrumental in precipitating heavy metals from wastewater, and it finds applications in the development of halogen-free plastics and elastomers, as well as in the pharmaceutical sector and numerous other industries. It is also utilized as a filler in paint formulations.