E511 – Magnesium Chloride

Danger Level: 0 (Safe)

E511, known as magnesium chloride, is an inorganic compound commonly used in the food industry for its firming and stabilizing properties. It appears as hygroscopic crystals, transparent or white, and is highly soluble in water. 

Purpose in Products

Magnesium chloride serves multiple functions in food products:

  • Firming Agent: Enhances the texture and firmness of processed fruits and vegetables, preventing them from becoming overly soft during processing.
  • Coagulant in Tofu Production: Acts as a coagulant in the preparation of tofu, aiding in the solidification of soy milk into curds.
  • Flavor Enhancer: Contributes to the mineral content and taste profile of certain food products.

Health Considerations

Magnesium chloride is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices. The European Food Safety Authority (EFSA) has evaluated magnesium chloride and considers it to have low acute oral toxicity, with no concerns regarding genotoxicity or carcinogenicity. 

However, excessive intake of magnesium chloride can have a laxative effect. 

Impact on Children

Magnesium chloride is considered safe for children when consumed within acceptable dietary levels. As with adults, excessive consumption should be avoided to prevent potential digestive discomfort.

Impact on Taste

Magnesium chloride has a slightly bitter taste, which can influence the flavor profile of food products. In tofu production, it contributes to the characteristic taste and texture of the final product.

Compatibility with Other Additives

Magnesium chloride is compatible with various food additives and ingredients. It is often used alongside other firming agents and stabilizers to achieve desired textural properties in food products.

Natural Occurrence

Magnesium chloride occurs naturally in seawater and is extracted from brine or sea salt. It can also be obtained from mineral deposits such as bischofite. 

Alternatives and Substitutes

Alternative compounds that serve similar functions in food processing include:

  • Calcium Chloride (E509): Used as a firming agent and flavor enhancer in certain food products.
  • Potassium Chloride (E508): Utilized as a firming agent and salt substitute in low-sodium products.

Regulation

Magnesium chloride (E511) is approved for use as a food additive in many countries, including those in the European Union, the United States, Canada, Australia, and New Zealand. Its use is regulated under good manufacturing practices to ensure safety. 

Conclusion

E511 (Magnesium Chloride) is a versatile food additive that plays a significant role in enhancing the texture and stability of various food products. When used within regulatory guidelines, it is considered safe for consumption. As with all additives, moderation is key to ensuring safety and minimizing potential adverse effects.