Epsom Salt chemically pure, FCC
Epsom Salt as a food additive
- low content of secondary salts
Recommendations of use
The Mg-component in Epsom Salt is used in nutrition physiology. Within biotechnology, Epsom Salt is used for fermentation. Beyond these applications, this salt is also used in enzymatic processes, such as in isomerisation of glucose to fructose; in this case magnesium acts as a co-enzyme. Epsom Salt is also used for concentrating and purifying enzymes by precipitation.