Magnesium chloride
Firming agent (also tofu coagulant nigari).
- Category
- Stabilisers
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A chloride or sulphate mineral salt used as a firming agent, flavor enhancer, or salt substitute.
How it is used in food
The primary coagulant used in making traditional tofu from soy milk.
Commonly found in- Canned vegetables
- Cheese making
- Brewing water
- Low-sodium salt
Health and safety
None at food levels; like other magnesium salts it is mildly laxative in quantity.
No safety concern identified; permitted at quantum satis.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E511
Worth knowing
Known as "nigari" in Japan, it is traditionally extracted from evaporated seawater.
Conclusion
There is no reason to avoid magnesium chloride at standard food levels. It is the traditional coagulant used to turn soy milk into tofu and poses no safety concern, though extreme quantities of magnesium salts can have a mild laxative effect. EFSA permits its use at quantum satis across food products.
References
- EFSA evaluation of E507 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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