Is Magnesium Chloride Safe as a Food Additive?

Magnesium chloride is safe as a food additive when used in accordance with regulations. Its safety depends on qualified product quality, dosage, application and consumer groups, as detailed below:

I. Functions

food grade magnesium chloride mainly serves three purposes: protein coagulation, texture stabilization and quality adjustment. In China, it is best known as bittern used for making tofu.

1. Protein Coagulant (Primary Use)

o Aggregates and coagulates soy protein in soymilk to form tofu and dried tofu

o Produces firm, chewy northern tofu with rich soybean flavor

o Used in tofu, dried tofu, tofu skin, fried tofu and other soy products

2. Stabilizer, Thickener and Texture Improver

o Maintains food shape and prevents collapse

o Used in:

§ Flour products (noodles, dumpling wrappers): enhances gluten strength and cooking resistance

§ Canned and pickled foods: stabilizes structure and improves taste

§ Jelly and pudding: assists gel formation

3. Mineral Fortification and Flavor Adjustment

o Supplies magnesium ions as a nutritional fortifier, e.g., in mineral water

o Mildly adjusts saltiness and umami to improve overall flavor

4. Other Auxiliary Functions

o Aquatic and meat products: retains moisture, tenderizes and improves elasticity

o Some beverages and condiments: regulates acidity and stabilizes the system

II. Legality and Safety

· Legal Additive: Magnesium chloride (CNS 18.003, INS 511) is a legally recognized food additive in China and globally, mainly used as a coagulant, stabilizer and flavor enhancer.

· Authoritative Safety Certifications

o JECFA (FAO/WHO): no acceptable daily intake (ADI) required

o EFSA (EU): confirmed safe at normal usage levels

o China GB 2760-2024: permitted in soy products, compound seasonings, flour products, etc.

Recommended Dosage of Food-Grade Magnesium Chloride

In line with Chinese national standards (e.g., GB 25584-2010 National Food Safety Standard Food Additive Magnesium Chloride), strict dosage limits apply:

· Soy products: optimal dosage 0.20% to improve yield and quality safely

· Adult daily magnesium intake: 300–400 mg (≈3–4 g of magnesium chloride hexahydrate), rarely exceeded in normal diets

III. Safety Premise: Food-Grade Only, Industrial-Grade Strictly Prohibited

There are major differences in purity and impurity control:

·food grade magnesium chloride

o Source & standard: made from bischofite or brine, conforming to GB 2760 and GB 25584-2010, labeled “food additive” with production license number

o Applications: tofu, jelly, beverages, bread, etc., as coagulant, thickener or stabilizer

· Industrial-Grade Magnesium Chloride

o Risks: may contain heavy metals (lead, arsenic) causing gastrointestinal injury or renal damage

o Prohibition: strictly forbidden in food processing; distinguishable by labeling and sourcing

IV. Hazards of Overdose (Rarely Reached in Normal Diet)

Poisoning only occurs with large oral intake:

· Acute effects: nausea, vomiting, diarrhea, stomach pain

· Hypermagnesemia: muscle weakness, diminished reflexes

· Renal burden: caution advised for people with kidney insufficiency