Meat, Fish & Alternatives

Magnesium Chloride Food Grade E511 for sodium reduction in meat, fish and alternatives

The use of magnesium salt in the processing of meat, fish and alternatives is an
innovative solution to help you develop a healthier product with up to 50% lower
sodium content, enriched with magnesium. It can be easily applied in brine solutions and mixed with regular sodium salt.

Partial replacement of sodium salt with magnesium chloride results in significant
salt reduction without loss of taste. Conservational properties are not being affected whereas notable improvements in texture are realized.

Adding magnesium salt to your recipe will enable you to lower sodium content while maintaining all traditional benefits and keeping on track with all current health developments, such as the absolute need to reduce sodium intake.