Tofu soybeans

Properties and use of magnesium chloride in food

Magnesium chloride from Nedmag is extracted from the ancient, former Zechstein sea. The mineral is further purified to obtain a suitable product for food and beverages, as ingredient or additive.


A traditional application for magnesium chloride is as coagulant in tofu production. Magnesium chloride can be added to sports drinks as electrolyte, or as additive to food and drinks to simply enrich them with magnesium. Lots of health benefits are attributed to magnesium, as it is an essential mineral for the human body. Besides, magnesium chloride can be added to cosmetics for thickening purposes or can be consumed as supplement. 

Product properties 

Magnesium ions attract moisture and hold a significant amount of water, which reduces microbial activity. This way, magnesium chloride can increase shelf-life in several food products, such as bakery products. The sodium content can even be reduced significantly due to the addition of magnesium chloride. The specific flavour profile of magnesium chloride can result in a beneficial impact on specific flavours, such as salmiak and bitter tones. In addition, the water holding capacity can impact texture in a way that products can remain softer or more moisty. 

Magnesium chloride offers several similar properties to traditional table salt (sodium chloride), with excellent possibilities in lowering the sodium content.

Magnesium chloride foodgrade: 

  • Finds its origin as natural mineral bischofite
  • Is a colourless, crystalline inorganic salt
  • Lowers the freezing point of water
  • Is very hygroscopic; able to attract and hold moisture
  • Is easily soluble in water (exothermic reaction)
  • Has a bitter taste profile

The product meets or exceeds the requirements of current EU Food Additive Regulation (E511). 

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