Magnesium chloride

Magnesium chloride is best known as nigari — the traditional Japanese coagulant used to make tofu. When added to warm soy milk, the magnesium ions cause soy proteins to precipitate and form a gel, creating tofu's characteristic texture. Beyond tofu production, magnesium chloride functions as a firming agent, acidity regulator, and mineral supplement in various foods. It is extracted from seawater by evaporation.

JECFA's ADI is "not specified," evaluated in 1975. Magnesium chloride provides bioavailable magnesium and chloride — both essential electrolytes. The body regulates magnesium absorption efficiently through intestinal mechanisms. No adverse effects have been identified at any realistic dietary intake from food additive use. Very high supplemental magnesium intake can cause diarrhoea through osmotic effects, but food additive levels are far below this threshold.

Magnesium chloride is approved in the EU, US (GRAS), UK, and globally. It is the traditional coagulant for Japanese tofu production and is found in tofu, certain cheeses, and mineral-fortified products. The magnesium contribution is nutritionally beneficial — magnesium plays essential roles in muscle function, bone health, and energy metabolism. For the general population, E511 is one of the most nutritionally positive food additives.