Abstract: An improved form of milk of magnesia, dispensable as a solid, is prepared by combining magnesia magma with a water soluble carbohydrate followed by desiccation. The soluble carbohydrate prevents magnesium hydroxide particles from being entrained in the water vapor during the desiccation process and also permits the dried product to reform a colloidal suspension on the addition of water. The desiccated milk of magnesia composition can be flavored with a wide variety of normally alkali-sensitive flavoring agents by incorporating suitable edible acids in the mixture prior to desiccation.