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LIGAFOOD MF-3-K-MB is a special fine particle food-grade product based on high purity Magnesium Stearate of vegetable origin, developed by Peter Greven to be used as a flow regulator, lubricant, anti-caking aid and process additive in food and nutraceutical production.
The product belongs to the group of magnesium salts of fatty acids in the E470b class.
In the Codex/JECFA system, magnesium stearate is defined as INS 470(iii).
The basic chemical structure of LIGAFOOD MF-3-K-MB is magnesium stearate.
Magnesium stearate is a fatty acid salt containing a magnesium cation with two stearate anions.
Commercial food-grade magnesium stearate products can be not only pure stearic acid salts, but also a mixture of C16-C18 fatty acids into magnesium salts.
Current safety and product resources for the Peter Greven product family define LIGAFOOD MF-3-K-MB as fatty acids, C16-18, magnesium salts. CAS No is 557-04-0. EC / EINECS No is 209-150-3.
The molecular formula for the idealization of pure magnesium distearate is C36H70MgO4 and the molecular weight can be given as approximately 591.24 g/mol.
However, since the actual food-grade E470b product may be a mixture of C16-C18 fatty acid magnesium salts, a single molecular formula and single molecular weight should not be considered the ideal definition for every commercial batch.
The most important technical feature of the LIGAFOOD MF-3-K-MB is the particle morphology. In the brochure Peter Greven, the median particle for this grade gives you a D50 value of approx. 5–9 μm. The specific surface area is approx. 8–12 m²/g.
These values mean a smaller median particle size and a higher specific surface area compared to the LIGAFOOD MF-2-K-MB grade from the same manufacturer.
For this reason, MF-3-K-MB is especially preferred for very fine powder systems and more critical processing conditions.
The small particle size and high specific surface area can help spread the additive over a larger surface area within the system in very low dosage surface lubrication and flow-modification applications.
This feature can provide a process advantage in tableting, dragee, confectionery, nutraceutical powder, spice blend and other fine powder food systems.
Magnesium stearate shows hydrophobic character. It is insoluble in water.
These hydrophobic surface properties can help reduce friction between powder particles and limit the influence of moisture.
As a result, fluidity can be improved. Caking tendency can be reduced.
Die-wall friction can be reduced in the tableting or compression process. Release of the tablet or candy compact from the mold can be facilitated.
Peter Greven describes the LIGAFOOD MF range as a lubricant, particularly in confectionery tablets and dragees; foaming agent or emulsifier in applications such as rusks and baking powder; and as a flowability improver in powdered foods, spices and herbs.
The LIGAFOOD MF-3-K-MB offers the same basic technical functions as the LIGAFOOD MF-2-K-MB but is positioned more suitable for critical-processing applications due to its finer particle structure.
The product is produced using plant-derived fatty acids.
Peter Greven gives the biogenic share value as 100% in the current product finder.
The product is Halal certified. It is Kosher certified. It is associated with RSPO Mass Balance certified fatty acid feedstock.
It is listed for the food sector under FSSC 22000.
These features are important for international food and nutraceutical supply chains.
When purchasing LIGAFOOD MF-3-K-MB, the generic name "magnesium stearate" alone is not enough.
Exact grade, Peter Greven manufacturer identification, particle size, specific surface area, food-grade status, RSPO MB, Halal/Kosher status, magnesium content, fatty acid profile, loss on drying, heavy-metal limits and COA should be checked together.
WHAT IS LIGAFOOD MF-3-K-MB?
LIGAFOOD MF-3-K-MB is a special precipitated Magnesium Stearate grade developed by Peter Greven for food applications.
The product is designed for the food industry and nutraceutical processing.
Its main chemical identity is magnesium stearate. Magnesium stearate is the magnesium salt form of stearic acid.
In the ideal magnesium distearate structure, one magnesium ion is associated with two stearate anions.
General formula:
Mg(C18H35O2)2
can be shown as follows.
This formula corresponds to C36H70MgO4.
Its molecular weight is approximately 591.24 g/mol.
However, the food additive E470b specification covers the broader class of magnesium salts of fatty acids.
For this reason, other C16-C18 fatty acid salts such as palmitate can be found in addition to stearate in commercial grade.
The chemical name for LIGAFOOD MF-3-K-MB is given as "fatty acids, C16-18, magnesium salts" in the Peter Greven SDS sources.
The CAS No is 557-04-0.
EC No is 209-150-3.
The product has the appearance of a white or cream-white fine powder.
It is insoluble in water.
It has a hydrophobic surface character.
This feature provides two basic functions within food powder systems.
The first is lubrication.
The second is flow improvement.
Lubrication is particularly important in compression and tableting processes.
When the powder is compressed in the compact die cavity, friction occurs between the tablet surface and the metal die wall.
This friction can increase the tablet ejection force.
Tooling wear may increase.
Sticking may occur on the tablet surface.
Magnesium stearate particles can spread on the surface of other powder components, forming a low-friction boundary film.
This film can reduce die-wall friction.
Tablet ejection may become easier.
The second main function is powder flow.
Fine food powders can stick together due to the high surface area.
Interparticle friction and cohesive forces can reduce powder flow.
When magnesium stearate particles are dispersed on the powder surface, friction and adhesion can be reduced.
Flowability can improve.
This effect is important in spice blends, herbs, nutraceutical powders and premix systems.
The D50 median particle size of 5–9 μm and the specific surface area values of 8–12 m²/g of the LIGAFOOD MF-3-K-MB provide an advantage in terms of surface coverage in very thin systems.
For this reason, it can be used in more critical processes instead of standard coarser grade.
COMMON PRODUCT AND CHEMICAL NAMES
LIGAFOOD MF-3-K-MB
LIGAFOOD MF 3 K MB
Peter Greven LIGAFOOD MF-3-K-MB
Magnesium Stearate
Magnesium Distearate
Magnesium Octadecanoate
Magnesium Salts of Fatty Acids
Magnesium Stearate E470b
E 470b
INS 470(iii)
CAS 557-04-0
EC 209-150-3
CAS NO, EC / EINECS NO AND CHEMICAL IDENTIFICATION
Product Name: LIGAFOOD MF-3-K-MB
Producer: Peter Greven
Chemical name: Magnesium Stearate
Broad chemical definition: Fatty Acids, C16-18, Magnesium Salts
Food additive class: Magnesium Salts of Fatty Acids
E number: E 470b
Codex / JECFA INS: 470(iii)
CAS No: 557-04-0
EC/EINECS No: 209-150-3
Ideal magnesium distearate molecular formula: C36H70MgO4
Ideal molecular weight: Approximately 591.24 g/mol
Chemical Grade: Fatty Acid Metal Salt
Metal ion: Mg2+
Major fatty acid fraction: Stearic acid / C16-C18 fatty acids
Physical form: Solid powder
Appearance: White or cream-white fine powder
Water solubility: Insoluble
Surface character: Hydrophobic
Main Function: Lubricant
Additional function: Anti-caking/flow aid
Additional function: Emulsifier
Additional function: Foaming support, specific food applications
Main application: Food production
Main application: Nutraceutical processing
Median particle size D50: Approx. 5–9 μm
Specific surface area: Approx. 8–12 m²/g
Biogenic share: 100%
Source: Vegetable
Certification: Halal
Certification: Kosher
Certification: RSPO Mass Balance
Food safety certification: FSSC 22000
CHEMICAL STRUCTURE AND MOLECULAR PROPERTIES OF LIGAFOOD MF-3-K-MB
LIGAFOOD MF-3-K-MB Magnesium stearate is a metal carboxylate salt.
Stearic acid C18 is a saturated fatty acid.
When stearic acid loses protons, stearate anion is formed.
Since magnesium is a divalent metal ion, it forms a charge balance with two stearate anions.
Ideal structure: Mg2+ + 2 C17H35COO−.
This structure combines a strong polar ionic carboxylate head group with long hydrophobic hydrocarbon tails in the same compound.
Long C18 alkyl chains provide significant hydrophobicity to the product. Magnesium-carboxylate region has an ionic character.
This amphiphilic-like structure helps magnesium stearate adsorb on powder surfaces and form a low-friction layer.
Metal stearates are insoluble in water like classical surfactants. Therefore, it does not form an aqueous solution.
Instead, it shows surface-modifying behavior in powder interfaces and oil/fat phases.
Commercial food-grade magnesium stearate may not consist solely of pure magnesium distearate crystals.
E470b magnesium salts of fatty acids class includes edible oils/fats or magnesium salts of fatty acids originating from distilled food fatty acids.
Palmitic acid and stearic acid fractions can be found together in commercial material.
Therefore, although the molecular formula is useful for ideal magnesium stearate, the actual technical food-grade material should be defined by fatty-acid distribution.
The precipitated production approach of LIGAFOOD MF-3-K-MB may be particularly important.
Precipitated metal stearates can provide finer particle size and higher surface area. High surface area can improve lubricant efficiency.
More powder particle surface can be coated with a small amount of additive.
The MF-3-K-MB's specific surface area of 8–12 m²/g is therefore important for process efficiency.
D50 5–9 μm small median particle size can also help reduce the risk of segregation in very fine ingredient blends.
Particle can give you an advantage in terms of similarity, powder, blend, uniformity.
The main characteristics of the product at the molecular and morphological level are:
Magnesium carboxylate structure
Long-chain C16-C18 fatty acid tails
Hydrophobic surface behavior
Water insolubility
Low-friction boundary-film formation
Fine particle size
High specific surface area
Good powder-surface coverage
Flow improvement potential
Lubrication efficiency
Moisture-barrier contribution
Anti-caking support
PHYSICAL AND CHEMICAL PROPERTIES OF LIGAFOOD MF-3-K-MB
LIGAFOOD MF-3-K-MB is food-grade magnesium stearate in the form of a fine white powder.
General technical specifications:
Physical state: Solid powder
Color: White/creamy-white
Chemical Name: Magnesium Stearate
E number: E470b
INS: 470(iii)
CAS No: 557-04-0
EC No: 209-150-3
Ideal formula: C36H70MgO4
Ideal molecular weight: 591.24 g/mol
Water solubility: Insoluble
Ethanol behavior: Low solubility / partial solubility may vary by grade and method
Hydrophobicity: High
Median particle size D50: 5–9 μm
Specific surface area: 8–12 m²/g
Biogenic share: 100%
Vegetable origin: Yes
RSPO status: Mass Balance
Halal: Certified
Kosher: Certified
FSSC 22000: Yes
Anhydrous fatty acid salts content for EU E470b class: Minimum 95%
EU E470b magnesium specification: 6.5–11% as MgO
Free alkali: Maximum 0.1% in MgO
Unsaponifiable matter: Maximum 2%
Free fatty acids: Maximum 3% as oleic acid
Arsenic: Maximum 3 mg/kg
Lead: Maximum 2 mg/kg
Mercury: Maximum 1 mg/kg
Cadmium: Maximum 1 mg/kg
These regulatory values represent the general E470b food-additive specification.
The commercial specification of Exact LIGAFOOD MF-3-K-MB could be narrower.
The actual magnesium content, loss on drying, fatty acid composition and heavy-metal values of the purchased batch should be verified through COA.
Particle size is the critical differentiation parameter for MF-3-K-MB.
For this reason, not only chemical assay but also particle-size consistency should be evaluated within the scope of quality control.
HOW DOES LIGAFOOD MF-3-K-MB WORK AT THE MOLECULAR LEVEL?
The main mechanism of LIGAFOOD MF-3-K-MB is to create a thin hydrophobic lubrication layer on powder particle surfaces.
Different particles come into contact with each other in dry powder blend.
These contacts create friction and cohesive force.
Fine powders can show stronger cohesion due to high specific surface area.
When added to magnesium stearate blend, very fine particles can be dispersed on the main ingredient surfaces.
Long hydrophobic fatty chains create a low-friction character on the surface.
Interparticle friction may decrease.
Powder flow may develop.
In the tablet compression system, the same surface coating reduces friction between the die wall and the compact.
Ejection force may decrease.
Punch and die sticking may decrease.
Tool wear may be limited.
The surface integrity of the compressed candy or nutraceutical tablet may improve.
Hydrophobic film can also partially limit the access of ambient moisture to the powder surface.
This feature can help reduce caking tendency.
Peter Greven associates the shelf-life extension effect for powdered foods, spices and herbs with the hydrophobic properties of the product.
This statement does not mean the actual microbiological preservative effect.
Magnesium stearate is not preservative.
The shelf-life contribution here should be evaluated mostly in terms of moisture interaction and powder-flow maintenance.
The emulsifier or foaming-support function is based on different mechanisms.
Fatty-acid can act on pure surface-active character air-fat-water interfaces.
In applications such as baking powder or rusk, it can affect gas distribution and processing characteristics.
However, the MF-3-K-MB main commercial position is lubricant and flow-modifier.
Process-level main functions of the product:
Reduce powder friction
Improve flowability
Reduce caking
Reduce tablet ejection force
Providing die-wall lubrication
Reduce sticking
Fine powder blend support uniformity
Hydrophobic surface modification provide
Help reduce moisture sensitivity
Supporting emulsification/foaming behavior in certain food systems
IN WHICH SECTORS IS LIGAFOOD MF-3-K-MB USED?
The main sector of LIGAFOOD MF-3-K-MB is food and nutraceutical processing.
Major applications:
Tableting candies
Compressed confectionery
Dragees
Nutraceutical tablets
Food supplement tablets
Vitamin tablets, according to the target legislation
Mineral supplement tablets
Spice powders
Herb blends
Seasoning powders
Instant powder foods
Powder premixes
Dry soup mixes
Bouillon powders
Baking powder
Rusk production
Fine powdered food blends
Functional food powders
Protein supplement blends
Electrolyte powders
Meal-replacement powders
Powdered flavour systems
High-fat powder blends
Moisture-sensitive powder systems
The product is particularly advantageous in systems where powder size is very fine and homogeneous distribution of standard lubricant becomes difficult.
Peter Greven describes the MF-3-K-MB as the grade of choice when processing conditions are more critical and very fine ingredients or mixtures are used.
USE OF LIGAFOOD MF-3-K-MB IN TABLETING AND CONFECTIONERY APPLICATIONS
Lubrication is a critical process step in the production of compressed candy and nutraceutical tablets.
Powder blend dies into the cavity.
Punch compression is applied.
Compact is formed.
The tablet is removed from the die.
If high friction occurs during ejection, tablet edge damage, sticking, picking and high ejection force may occur.
LIGAFOOD MF-3-K-MB can spread over a large surface area in the blend due to its very fine particle size.
This can provide effective die-wall lubrication even at low lubricant levels.
Magnesium stearate is mostly added in the final stage of blending.
This is because excessively long mixing can cover all the ingredient particles with excess hydrophobic layer.
Over-lubrication may have a negative impact on compact strength or dissolution/disintegration performance in some tablet systems.
Therefore, mixing time should be optimized.
Due to the high specific surface area of the MF-3-K-MB, an optimum level may be required that is lower or different from the standard coarse grade.
The dosage should not be copied verbatim from another magnesium stearate grade.
Typical laboratory screening in Confectionery tablet systems should be performed in low percentage ranges.
Compression force, ejection force, tablet hardness, friability and surface defects should be evaluated together.
USE OF LIGAFOOD MF-3-K-MB IN POWDER FLOW AND ANTI-CAKING APPLICATIONS
Fine food powders such as spices and herbs may show poor flow due to cohesion.
Moisture uptake can increase the risk of caking.
LIGAFOOD MF-3-K-MB hydrophobic particles are dispersed on the powder surface.
Interparticle friction may decrease.
Powder can flow more regularly through the funnel or hopper.
Dosage consistency may develop.
Packaging line efficiency can increase.
Caking tendency can be reduced.
However, even if magnesium stearate is considered flavour-neutral, high levels of mouthfeel or appearance may be affected.
For this reason, food powder use level should be optimized sensorially.
The white additive appearance in dark spice powders can create local light specks if homogeneous distribution is not provided.
Fine MF-3-K-MB can provide an advantage over standard coarse grade in this respect.
Visual observation alone is not sufficient in the Flowability assessment.
Bulk density
Tapped density
Hausner ratio
Carr Index
Angle of repose
Flow-through-orifice
Caking after humidity exposure
parameters such as can be used.
MF-3-K-MB performance depends on the particle size, fat content and moisture level of the base powder.
USE OF LIGAFOOD MF-3-K-MB IN BAKING AND EMBOSSING SYSTEMS
Peter Greven defines magnesium stearate food grades as a foaming agent or emulsifier in rusks and baking powder applications.
Baking powder is a dry blend system.
Moisture ingress may cause a premature acid-base reaction.
Hydrophobic metal stearate can provide moisture barrier effect on powder surfaces.
At the same time, flowability can improve.
This feature is important in the packaging and dosing process.
It is foam-support or emulsification effect recipe-dependent.
Magnesium stearate should not be used as a primary emulsifier instead of lecithin or mono-/diglycerides.
It should be considered as low-level surface-active processing aid.
In the baking application, gas release, dough rheology, final volume, crumb structure and sensory quality should be tested together.
IS LIGAFOOD MF-3-K-MB USED IN FOOD, COSMETICS AND PHARMACEUTICAL APPLICATIONS?
LIGAFOOD MF-3-K-MB is food-grade magnesium stearate.
Its main use is in food production.
E470b is considered in the food additive class.
Codex/JECFA uses the INS 470(iii) designation for magnesium stearate.
JECFA evaluates magnesium stearate in anticaking agent and emulsifier functional classes.
In the 2020 evaluation, ADI was given as "not specified".
This expression does not mean uncontrolled unlimited use.
GMP and destination country food-category rules apply.
Magnesium stearate can also be used in cosmetic powder products for lubrication and adhesion purposes.
However, since LIGAFOOD MF-3-K-MB is positioned as food grade, if cosmetic formulation is targeted, the cosmetic regulatory documentation should be checked separately.
In the production of pharmaceutical tablets, magnesium stearate is a very common excipient.
However, LIGAFOOD food grade does not automatically mean Ph. Eur., USP-NF, or JP pharmaceutical-grade magnesium stearate.
Appropriate pharmaceutical grade and pharmacopoeial documentation such as LIGAMED should be selected for pharmaceutical application.
Nutraceutical/food-supplement applications may fall into the food or pharmaceutical framework according to the target country's regulatory classification.
Therefore, the exact requirement should be determined before purchasing.
INDUSTRIAL APPLICATIONS OF LIGAFOOD MF-3-K-MB
Industrially, the main role of MF-3-K-MB is fine-powder surface modification.
Main technical functions:
Lubrication
Powder flow improvement
Anti-caking
Tablet ejection support
Sticking reduction
Die-wall friction reduction
Powder moisture resistance support
Fine blend processability
Compressed candy production
Nutraceutical tablet production
Seasoning powder flow
Spice and herb flow improvement
Baking powder processing
Rusk production support
Food powder blending
In industrial use, the following parameters should be followed:
Exact grade
Particle size D50
Specific surface area
Magnesium content
Fatty acid profile
Moisture
Loss on drying
Bulk density
Flowability
Hydrophobicity
Colour
Odor
Free fatty acids
Unsaponifiable matter
Heavy metals
Tablet hardness
Ejection force
Friability
Disintegration
Dissolution, if necessary
Powder flow
Caking
Humidity stability
TDS
SDS
COA
Halal
Kosher
RSPO MB
FSSC 22000 documentation
WHAT PROBLEMS CAN LIGAFOOD MF-3-K-MB HELP SOLVE?
Poor flow of powder blend
Fine magnesium stearate can improve flowability by reducing friction between particle surfaces.
Adhesion to tablet die
Lubricating can reduce the risk of film sticking.
High tablet ejection force
Ejection can be facilitated by reducing die-wall friction.
Tool wear
Friction reduction can help reduce the mechanical load on tooling.
Clumping of Spice powder
Hydrophobic surface modification can reduce moisture-related caking.
Insufficient dispersion of standard lubricant in fine ingredient blend
The MF-3-K-MB's small D50 and high surface area values can provide more uniform distribution.
Uneven powder dosing
If flow consistency develops, volumetric or gravimetric dosing stability may increase.
Decrease in tablet hardness
Adding more magnesium stearate may be the wrong solution for this problem.
Over-lubrication can reduce compact strength.
Mixing time and lubricant level should be reduced.
Slowing of tablet dissolution or disintegration
Hydrophobic coating may be too much.
Magnesium stearate level or blending time should be re-optimized.
Not every powder problem is solved by simply increasing the lubricant.
Particle size distribution, moisture, binder, compression force and raw-material morphology should be evaluated together.
THINGS TO CONSIDER WHEN USING LIGAFOOD MF-3-K-MB
Exact MF-3-K-MB grade should be verified.
Food-grade E470b identity should be checked.
INS 470(iii) legislation should be verified if necessary.
D50 5–9 μm specification should be checked.
Specific surface area 8–12 m²/g should be verified.
Magnesium content should be checked.
Fatty acid composition should be examined.
Humidity should be checked.
Heavy-metal limits should be verified.
Lubricant dosage should be optimized.
Over-lubrication should be avoided.
Blending time should be limited and controlled.
Tablet hardness should be monitored.
Ejection force should be measured.
If disintegration/dissolution is required, it should be tested.
Powder flow should be measured.
Humidity exposure tests should be performed.
Sensory impact should be checked.
The up-to-dateness of the halal certificate must be verified.
Kosher certificate up-to-dateness must be verified.
RSPO MB status should be checked.
TDS should be examined.
SDS should be examined.
The COA should be checked.
INITIAL FORMULATION APPROACHES FOR LIGAFOOD MF-3-K-MB
The following examples are laboratory initial formulations prepared to show how LIGAFOOD MF-3-K-MB can be evaluated in different food and nutraceutical powder systems.
These are not verified commercial prescriptions.
All percentages are the percentage by weight of the final mixture.
Each sample adds up to 100%.
The exact usage level should be optimized according to legislation, process and sensory target.
EXAMPLE 1: LIGAFOOD MF-3-K-MB COMPRESSED CANDY/FOOD TABLET
Objective: To evaluate the effect of MF-3-K-MB on tablet ejection, sticking, hardness and friability.
Starting components:
Dextrose / compressible sugar base: 75.0%
Maltodextrin: 10.0%
Fruit or flavour powder: 5.0%
Citric acid: 3.0%
Sweetener / sugar system: 3.0%
Binder / compression aid: 2.0%
LIGAFOOD MF-3-K-MB: 1.0%
Flavour: 0.8%
Colour: 0.2%
Total: 100%
Application approach:
The main powders are pre-blended.
MF-3-K-MB is added in the final stage of mixing.
After the lubricant addition, the mixing time is kept controlled.
Tablet compression is done with constant force.
Ejection force is recorded.
Sticking is observed.
Tablet hardness is measured.
Friability is checked.
If disintegration is required, it is evaluated.
MF-3-K-MB level can be scanned in the range of 0.5% / 1.0% / 1.5%.
EXAMPLE 2: LIGAFOOD MF-3-K-MB SEASONING/SEASONING POWDER
Objective: To evaluate flowability and caking behavior in fine seasoning blend.
Starting components:
Salt: 35.0%
Maltodextrin: 20.0%
Paprika / spice blend: 15.0%
Onion powder: 8.0%
Garlic powder: 6.0%
Yeast extract: 5.0%
Sugar: 5.0%
Flavour powder: 3.0%
LIGAFOOD MF-3-K-MB: 1.0%
Acidulant: 1.0%
Anti-caking support / silica: 1.0%
Total: 100%
Application approach:
The main powder ingredients are homogeneously blended.
MF-3-K-MB is added in the final mixing stage.
Bulk density is measured.
Tapped density is measured.
Carr Index is calculated.
Hausner ratio is calculated.
The angle of repose is measured.
Caking is evaluated after humidity exposure.
Sensory panel is applied.
MF-3-K-MB can be compared at 0.5% / 1.0% / 1.5%.
EXAMPLE 3: LIGAFOOD MF-3-K-MB NUTRACEUTICAL POWDER TABLET PREMIX
Objective: To evaluate the lubrication and powder-flow performance in a very fine vitamin/mineral powder blend.
Starting components:
Microcrystalline cellulose or food-compatible compression base: 45.0%
Maltodextrin: 20.0%
Mineral premix: 12.0%
Vitamin premix: 8.0%
Protein / functional powder: 8.0%
Binder / disintegrant system: 4.0%
LIGAFOOD MF-3-K-MB: 1.0%
Flavour: 1.0%
Sweetener: 0.5%
Anti-caking aid: 0.5%
Total: 100%
Application approach:
Fine powders are mixed with geometric dilution.
MF-3-K-MB is added at the last stage.
Blending time is kept short.
Flowability is measured.
Compression behavior is evaluated.
Tablet hardness is measured.
Ejection force is recorded.
Friability is evaluated.
Disintegration and dissolution are validated against the target product.
Screening can be made at 0.5% / 0.75% / 1.0% against the risk of over-lubrication.
ALTERNATIVES AND COMPARISON OF LIGAFOOD MF-3-K-MB
When choosing the LIGAFOOD MF-3-K-MB alternative, only the "magnesium stearate" identity is not sufficient.
Particle size, specific surface area, production process, vegetable source, RSPO status, certification and application efficiency should be evaluated together.
LIGAFOOD MF-3-K-MB AND LIGAFOOD MF-2-K-MB
Both products are Peter Greven precipitated food-grade magnesium stearate grade.
For MF-2-K-MB, D50 is about 7–11 μm.
The specific surface area is approximately 6–12 m²/g.
For MF-3-K-MB, the D50 is approximately 5–9 μm.
The specific surface area is approximately 8–12 m²/g.
MF-3-K-MB offers finer particles and higher minimum specific surface area.
Therefore, it may be more suitable for very fine powders and critical processing conditions.
The two products should not be considered equivalent to the exact same dosage.
LIGAFOOD MF-3-K-MB AND LIGAFOOD MF-2-K-SG
MF-2-K-SG offers similar precipitated magnesium stearate performance.
The main difference is the sustainability chain-of-custody approach.
MF-3-K-MB RSPO is associated with Mass Balance.
MF-2-K-SG uses RSPO Segregated certified fatty acid.
For particle size, MF-3-K-MB is positioned as a finer grade.
SG grade can be preferred for customers with high sustainability requirements.
LIGAFOOD MF-3-K-MB AND LIGAFOOD MGV-MB
LIGAFOOD MGV-MB is directly processed Magnesium Stearate grade.
MF-3-K-MB is a precipitated and higher surface-area oriented grade.
Direct-process grade can be suitable for economical or general-purpose applications.
MF-3-K-MB can provide higher efficiency for critical fine-powder applications.
Both products can be found in Halal, Kosher and RSPO MB positioning.
LIGAFOOD MF-3-K-MB AND CALCIUM STEARATE
Calcium Stearate is another fatty-acid metal salt.
The E470a/E470-family regulatory classification is different by application.
Magnesium stearate is very common and powerful for tableting lubrication.
Calcium stearate can show different hydrophobicity, lubrication and processing profile.
Direct gram-for-gram substitution should not be performed.
LIGAFOOD MF-3-K-MB AND SILICON DIOXIDE
Silicon dioxide is widely used as anti-caking and flow aid in food powders.
Magnesium stearate is stronger in terms of lubrication and hydrophobic surface modification.
Silica works through high-surface-area moisture adsorption and particle separation.
Magnesium stearate works through low-friction hydrophobic coating.
In some powder systems, the two products can be used together.
The tablet is not a complete alternative to silica magnesium stearate in the goal of lubrication.
QUALITY CONTROL AND PURCHASING CRITERIA FOR LIGAFOOD MF-3-K-MB
Recommended information to review before purchasing:
Full product name
Peter Greven manufacturer ID
Food-grade status
E470b compliance
INS 470(iii)
CAS No
EC No
Particle size D50
Specific surface area
Magnesium content
Fatty-acid composition
Stearic acid fraction
Palmitic acid fraction
Assay
Loss on drying
Moisture
Free fatty acids
Free alkali
Unsaponifiable matter
Colour
Appearance
Bulk density
Hydrophobicity
Lead
Arsenic
Mercury
Cadmium
If microbiological quality is required
Vegetable origin statement
Biogenic share
RSPO MB certificate
Halal certificate
Kosher certificate
FSSC 22000
Country of origin
Batch number
Production date
Shelf life
Packaging
TDS
SDS
COA
When replacing a supplier, only CAS 557-04-0 identity is not sufficient.
Fine-particle lubricant performance is strongly dependent on specific surface area and particle size.
Therefore, if another magnesium stearate is to be used instead of MF-3-K-MB, application trials should be conducted.
STORAGE AND HANDLING OF LIGAFOOD MF-3-K-MB
LIGAFOOD MF-3-K-MB should be stored in a dry and clean environment.
It must be protected from moisture.
The packaging must be kept tightly closed.
Since the product is a fine powder, dust generation should be limited.
Food-grade storage hygiene should be applied.
Cross-contamination with strong odor substances should be avoided.
Direct water contact should be prevented.
High humidity exposure can alter powder handling behavior.
FIFO should be applied.
Lot traceability must be ensured.
Packaging damage should be prevented.
Transfer and dosing equipment must be suitable for food-contact.
Exact shelf life and storage temperature supplier should be verified through TDS.
Transport classification should be checked on the current SDS.
LIGAFOOD MF-3-K-MB SAFETY INFORMATION
Magnesium stearate is a material that has been used as a food additive and processing ingredient for a long time.
JECFA considers the ADI value of magnesium stearate to be "not specified".
This assessment is based on normal food-additive use conditions.
Since the product is a fine powder, dust control is important during industrial handling.
Heavy powder inhalation should be avoided.
Local exhaust ventilation can be used.
Eye contact should be avoided.
Housekeeping should be well kept.
Combustible-dust assessment should be done on a plant-by-plant basis along with fine organic/inorganic food powders.
The exact occupational classification should be verified on the current Peter Greven SDS.
Food safety status does not make worker dust exposure controls unnecessary.
WHAT TO CONSIDER WHEN BUYING LIGAFOOD MF-3-K-MB?
First, the application must be determined.
Tablet lubrication?
Compressed candy?
Nutraceutical tablet?
Spice powder?
Herb blend?
Baking powder?
Is fine food a premix?
Since particle size is critical for very fine powder application, the D50 specification of MF-3-K-MB should be verified.
The following information should be clarified before ordering:
Exact MF-3-K-MB requirement
Food-grade requirement
E470b requirement
INS 470(iii) requirement
D50 target
Specific surface area
Magnesium content
Heavy-metal limits
Vegetable origin
RSPO MB requirement
Halal requirement
Kosher requirement
FSSC 22000 requirement
Packaging
Estimated order quantity
Shelf life
TDS
SDS
COA
The price of LIGAFOOD MF-3-K-MB should not be compared with the price of kg alone.
Low dose efficiency and process performance due to high specific surface area can affect the actual formulation cost.
Cheaper coarse magnesium stearate may require higher dosage or lower process consistency.
Therefore, cost-per-batch and process yield should be evaluated together.
LIGAFOOD MF-3-K-MB SUPPLY FROM ATAMAN KIMYA
LIGAFOOD MF-3-K-MB; It is a vegetable-origin, fine-particle, high-surface-area Magnesium Stearate E470b grade developed by Peter Greven for food and nutraceutical powder systems.
Product D50 is positioned for very fine ingredients and critical processing conditions with values of approximately 5–9 μm and specific surface area approximately 8–12 m²/g.
Companies that want to get information about the supply of LIGAFOOD MF-3-K-MB from Ataman Kimya can request product suitability, current supply conditions, packaging and price information by sharing application type, target particle-size requirement, food-grade certification needs and estimated usage amount.
The current stock status, manufacturer, origin, exact grade, RSPO MB status, Halal/Kosher certification and technical specification of the product should be confirmed before ordering.
Sharing the following information in the request for a quote facilitates accurate grade assessment:
Use sector
Final product type
Tablet / powder application
Food-grade requirement
E470b requirement
Target D50
Specific surface area requirement
Halal requirement
Kosher requirement
RSPO MB requirement
Estimated order quantity
Packaging preference
The need for TDS
The need for SDS
The need for COA
FREQUENTLY ASKED QUESTIONS ABOUT LIGAFOOD MF-3-K-MB
What is LIGAFOOD MF-3-K-MB?
It is food-grade fine-particle magnesium stearate.
Who is the manufacturer?
Peter Greven.
What is the chemical name?
Magnesium Stearate / Fatty Acids C16-18 Magnesium Salts.
What is the E number?
E470b.
What is an INS number?
INS 470(iii) for magnesium stearate.
What is a CAS number?
557-04-0.
What is an EC number?
209-150-3.
What is its molecular formula?
C36H70MgO4 for ideal magnesium distearate.
What is molecular weight?
For ideal magnesium distearate, it is about 591.24 g/mol.
What is the D3 value of LIGAFOOD MF-50-K-MB?
Approx. 5–9 μm.
What is a specific surface area?
Approx. 8–12 m²/g.
What does it do?
It provides lubrication, powder flow improvement, anti-caking and processing support.
Is it used in tablets?
Yes, it can be used as a lubricant in compressed candies and nutraceutical/food tablets.
Is it used in spices?
It can be used for powder flow and caking control.
Is it used in baking powder?
Peter Greven also defines food-grade magnesium stearates for baking powder and rusk applications.
Is it soluble in water?
No, it is practically insoluble in water.
Is it of vegetable origin?
Peter Greven lists the product as vegetable and 100% biogenic share.
Is it halal?
It is listed as Halal certified.
Is it Kosher?
It is Kosher certified.
Is there an RSPO certificate?
It is associated with RSPO Mass Balance certified fatty acid feedstock.
Is it covered by FSSC 22000?
The manufacturer's food product finder lists FSSC 22000 certification.
How is it different from MF-2-K-MB?
The MF-3-K-MB offers a smaller D50 and a higher minimum specific surface area.
Why is it suitable for critical processing?
It can provide wider surface coverage in very fine powder blends.
Is magnesium stearate a preservative?
Hydrophobicity can support moisture-related powder stability, but it is not an antimicrobial preservative.
Can it be used in pharmaceutical tablets?
Food grade is not automatically pharmacopoeial pharmaceutical grade. Appropriate LIGAMED grade should be selected for pharmaceutical application.
What is JECFA safety assessment?
The ADI for Magnesium stearate is given as "not specified".
What documents should be requested?
TDS, SDS, COA, Halal, Kosher, RSPO and FSSC documentation if required.
LIGAFOOD MF-3-K-MB – TECHNICAL SUMMARY
LIGAFOOD MF-3-K-MB is a special fine-particle Magnesium Stearate E470b grade developed by Peter Greven for food and nutraceutical processing.
The product is in the Fatty Acids C16-18 Magnesium Salts family of chemicals.
It is associated with CAS No 557-04-0 and EC No 209-150-3.
The molecular formula for the ideal magnesium distearate is C36H70MgO4 and the molecular weight is approximately 591.24 g/mol.
The main advantage of LIGAFOOD MF-3-K-MB is the median particle size of approximately 5–9 μm D50 and the specific surface area value of approximately 8–12 m²/g.
This fine particle structure makes the product suitable for very fine ingredients and more critical processing conditions.
Its main functions are lubrication, powder-flow improvement, anti-caking and hydrophobic surface modification.
It can help reduce die-wall friction and sticking in compressed candy and food/nutraceutical tablets.
In spices, herbs, and other fine food powders, it can increase flowability and help reduce moisture-related caking.
Peter Greven lists the product with vegetable origin, 100% biogenic share, Halal, Kosher, RSPO Mass Balance and FSSC 22000 credentials.
Magnesium stearate is evaluated as INS 470(iii) in the Anticaking Agent and Emulsifier Functional Classes in the Codex/JECFA system.
The JECFA ADI value is "not specified".
In the AB food additive class, magnesium salts of fatty acids are defined as E470b.
Consideration should be given to the risk of over-lubrication when using MF-3-K-MB.
Overuse or too long blending may adversely affect tablet hardness, disintegration, or dissolution behavior.
Therefore, dosage and mixing time should be optimized with laboratory compression trials.
exact grade, Peter Greven manufacturer identity, D50, specific surface area, magnesium content, fatty acid profile, heavy-metal limits, RSPO MB, Halal, Kosher, TDS, SDS and COA must be verified together when purchasing LIGAFOOD MF-3-K-MB.
Companies planning to procure LIGAFOOD MF-3-K-MB from Ataman Kimya are recommended to confirm the current product and offer conditions by sharing the final application, powder fineness, tablet/powder process requirements, certification needs and estimated order quantity.
