Magnesium Chloride
Magnesium Chloride is a food-grade mineral salt used in selected manufacturing systems where magnesium ions, chloride contribution, protein coagulation, brine strength, mineral balance, texture control and processing consistency are important. This page is prepared for procurement, R&D, QA and regulatory teams that need to compare hydrate forms, verify assay, collect technical documents and request export-ready sourcing support.
Product identity
| Product | Magnesium Chloride |
|---|---|
| Category | Phosphates, Salts & Sequestrants |
| Function | Salt / coagulant / firming agent / brine ingredient / mineral-control ingredient |
| E / INS number | E511 / INS 511 where permitted |
| CAS / identity | 7786-30-3 for anhydrous magnesium chloride; verify hydrate-specific identity on supplier documents |
| Formula | MgCl2 for anhydrous material; commercial grades may contain water of crystallization |
| Hydrate forms | Anhydrous, hexahydrate, flakes, crystals, granules or solution/brine grade depending on supplier |
| Typical form | Powder, crystal, flake, granule or solution grade |
| Key buyer check | Confirm assay basis, hydrate form, magnesium content, chloride content, impurities, solubility, hygroscopicity and packaging barrier |
Application fit
Potential use areas may include food systems where divalent magnesium ions, soluble mineral salts or controlled brine chemistry influence texture, coagulation or mineral balance.
- Tofu, soy protein coagulation and nigari-style systems
- Processed cheese, cheese analogues and dairy systems where permitted
- Meat, poultry and seafood brines
- Mineral beverages, electrolyte blends and functional drinks where permitted
- Bakery, dough systems and mineral-adjusted formulations
- Vegetable, fruit or plant-tissue firming systems where permitted
- Industrial brine, sauce, marinade and prepared-food applications
Technical purchasing notes
When reviewing Magnesium Chloride, compare the supplier specification against the intended food application, process conditions, target function, label expectations and local rules. Food-grade Magnesium Chloride can differ significantly by hydrate form, assay basis, magnesium content, chloride contribution, solubility, impurity profile, water insolubles, particle shape, hygroscopicity, packaging and storage behavior. These differences directly affect dosing, brine concentration, tofu gel texture, mineral beverage taste, warehouse stability and finished product consistency.
Functional role in food systems
- Soy protein coagulation: magnesium ions can promote protein aggregation and gel formation in tofu and related soy systems when concentration, temperature and mixing are controlled.
- Mineral salt contribution: supplies magnesium and chloride ions that can influence taste, ionic strength, mineral balance and process behavior.
- Brine formulation: may be used in selected brines, marinades or mineralized liquids where chloride salts and divalent cations influence texture and process performance.
- Texture and firmness control: can support firming or protein interaction in certain matrices, subject to product category and regulatory approval.
- Processing consistency: solution-grade or readily soluble crystalline grades can support controlled dosing, batching and industrial preparation of mineral salt solutions.
Performance depends on
- Anhydrous, hexahydrate or solution-grade basis
- MgCl2 assay and magnesium ion concentration
- Chloride contribution and total ionic strength
- Calcium, sodium, potassium and sulfate impurity profile
- Water insolubles and clarity requirements
- Solution concentration, addition rate and mixing intensity
- Product pH, protein content, heat treatment and water activity
- Hygroscopic behavior, packaging barrier and warehouse humidity
Hydrate form and assay basis
Magnesium Chloride purchasing should clearly identify whether the supplier offers anhydrous material, hexahydrate, flakes, crystals, granules or a prepared solution. Hydrate form changes the relationship between gross product weight and active MgCl2 content. A formula that uses 1 kg of anhydrous Magnesium Chloride cannot be substituted directly with 1 kg of hexahydrate or solution grade without recalculating assay, magnesium content and chloride contribution.
| Commercial form | Industrial purchasing note |
|---|---|
| Anhydrous Magnesium Chloride | Higher active MgCl2 per kilogram but typically more moisture-sensitive; packaging integrity and handling conditions are critical. |
| Magnesium Chloride Hexahydrate | Common crystalline or flake form with water of crystallization; dosing should be calculated on declared assay and magnesium content. |
| Flake or crystal grade | Often selected for solution preparation, brines and batch dosing; check dissolution rate, caking tendency and particle size. |
| Granular grade | May improve handling and reduce dust compared with fine powder; check dissolution speed and segregation risk in dry blends. |
| Solution or brine grade | Useful when liquid dosing is preferred; confirm concentration, density, clarity, pH, microbiology, packaging and transport conditions. |
Specification parameters to evaluate
A professional Magnesium Chloride inquiry should include measurable quality parameters. Procurement teams should compare the technical data sheet, certificate of analysis and buyer specification before approving the material for production.
| Parameter | Why it matters |
|---|---|
| MgCl2 assay | Confirms active ingredient level and supports formula calculation, supplier comparison and brine concentration control. |
| Magnesium content | Important for mineral calculation, ion concentration, electrolyte positioning and process functionality. |
| Chloride content | Supports brine formulation, taste balance, chloride load and total salt contribution assessment. |
| Hydrate form / water content | Essential for correct dosing, storage behavior, caking risk and substitution between suppliers. |
| Water insolubles | Important for clear brines, beverages, sauces, solutions and applications where sediment is unacceptable. |
| pH of solution | Helps R&D assess compatibility with proteins, dairy systems, beverages, brines, acids and stabilizers. |
| Calcium, sodium, potassium and sulfate | Useful for comparing mineral profile, taste contribution, process behavior and customer-specific impurity limits. |
| Iron and color-forming impurities | Important for pale sauces, dairy systems, beverages and products sensitive to discoloration. |
| Heavy metals | Lead, arsenic, cadmium and mercury limits should match food-grade and destination-market requirements. |
| Microbiological limits | Relevant for ready-to-use solutions, beverages, brines, tofu production and low-heat or post-process applications. |
| Particle size / flake size | Affects dissolution speed, dosing accuracy, caking tendency, dust level and handling behavior. |
| Shelf life and storage | Defines humidity protection, unopened-bag stability, warehouse planning and first-expired-first-out inventory control. |
Application examples
| Application area | Typical reason for evaluation | Buyer questions to confirm |
|---|---|---|
| Tofu and soy protein coagulation | Protein gel formation, tofu firmness, water retention and texture control | What hydrate form and solution concentration are required? What addition temperature, mixing intensity and soy solids level produce the target texture? |
| Nigari-style coagulant systems | Traditional mineral salt coagulation and flavor/texture differentiation | Is the product pure magnesium chloride or a natural nigari blend containing other minerals? How should it be declared on the label? |
| Processed cheese and dairy systems | Mineral balance, protein interaction and process functionality where permitted | Does the grade interact with phosphates, citrates, calcium salts, proteins or stabilizers? Is the food category permitted? |
| Meat, poultry and seafood brines | Ionic strength adjustment, mineral salt contribution and process brine formulation | Does it affect flavor, purge, texture, protein extraction, chloride load or label declaration? |
| Beverages and electrolyte systems | Magnesium contribution and mineral taste profile | Is the grade clear in solution? Does it create bitterness, astringency, sediment, pH change or claim limitations? |
| Bakery and dough systems | Mineral balance, ionic strength and process adjustment in selected formulas | Does it influence yeast activity, gluten behavior, salt perception, dough handling or finished texture? |
| Prepared foods, sauces and marinades | Controlled salt solution, mineral balance and functional brine contribution | Does it remain soluble and stable through heating, cooling, storage and final shelf life? |
Process and formulation guidance
Solution preparation
For brines, tofu coagulant solutions and mineralized liquids, dissolve Magnesium Chloride in clean process water with controlled mixing. Confirm solution concentration by weight, temperature, density or conductivity where appropriate. Filter if clarity or insoluble control is required.
Protein systems
In soy, dairy, meat or plant-protein systems, magnesium ions can influence protein interaction, gelation, water binding and texture. Run pilot trials using the real process temperature, pH, solids content, shear and holding time.
Taste and mineral profile
Magnesium Chloride can contribute bitter, salty or mineral notes depending on dosage and matrix. Beverage, sauce and brine applications should be evaluated for flavor impact, aftertaste, salt balance and consumer acceptance.
Hygroscopic handling
Many Magnesium Chloride grades are moisture-sensitive and may cake or liquefy under humid conditions. Packaging barrier, opened-bag handling, warehouse humidity and resealing procedures should be defined before production use.
Substitution control
Do not substitute anhydrous, hexahydrate, flake, granular or solution grades without recalculating active MgCl2, magnesium, chloride and water contribution. Supplier changes should be validated through formula and process trials.
Equipment compatibility
Concentrated chloride solutions can be corrosive to some metals and equipment surfaces. Buyers should review pump, tank, valve, pipe, dosing and cleaning compatibility with their engineering or maintenance teams.
Regulatory and labeling review
Magnesium Chloride E511 should be reviewed according to the destination market, food category and intended function. It may be treated as a food additive, coagulant, firming agent, mineral salt, brine ingredient, nutrient source or processing aid depending on product type and local regulation. The buyer should confirm permitted food categories, maximum use levels, declaration format, additive class name, allergen/GMO expectations, halal/kosher requirements and any retailer or private-label restrictions before formula approval.
Quality and compliance documents to request
- Product specification or technical data sheet with exact identity, CAS number, hydrate form and food-grade statement
- Certificate of analysis for the offered batch or representative current lot
- MgCl2 assay, magnesium content, chloride content, water content and water-insoluble matter
- Safety data sheet where applicable
- Origin statement, manufacturer statement and country-of-origin documentation
- Allergen declaration, GMO declaration and BSE/TSE statement when required
- Halal, kosher, vegan or vegetarian status when required by the buyer or destination market
- Heavy-metal limits, microbiological limits and contaminant declarations
- Particle-size distribution, flake size, bulk density, pH and solution clarity when available
- Shelf-life, storage, opened-bag handling and humidity protection guidance
- Label draft, packaging details, pallet configuration and container loading information
- Market-specific declarations required by the destination country, importer, retailer or brand owner
Packaging, storage and logistics notes
Magnesium Chloride is commonly handled as crystals, flakes, granules, powder or solution. Because the material can be hygroscopic, packaging should protect against moisture uptake, leakage, bag damage, caking, contamination and excessive compaction during transport. For export shipments, buyers should confirm bag size, liner type, net weight, pallet type, pallet wrapping, container loading plan, batch coding, label language and document legalization requirements before order confirmation.
Typical packing options to confirm
- Multi-wall paper bags with PE liner
- PE-lined woven bags for flakes or crystals
- Plastic drums, fiber drums or cartons for specialty food grades
- IBC, drum or tanker formats for solution/brine grades where available
- 25 kg net bag format where available
- Palletized or non-palletized container loading
- Neutral-label, customer-label or private-label options when permitted
Warehouse controls
- Keep bags tightly closed when not in use
- Store in a cool, dry and well-ventilated area
- Avoid direct contact with floor moisture
- Protect from humidity, rain exposure and damaged pallets
- Segregate from strong acids, incompatible chemicals and strong odors
- Use first-expired-first-out inventory rotation
- Define opened-bag resealing procedures for production areas
Supplier qualification checklist
How to request this product
Send the product name, target grade, hydrate form, reference specification, intended food application, required assay or solution concentration, first order quantity, annual demand, destination country, delivery term, packaging preference, expected shipment date and document requirements. If you already purchase Magnesium Chloride, attach your current specification, certificate of analysis, label, safety data sheet or approved supplier document so available sourcing options can be compared accurately.
For faster review, include whether the required material is for tofu production, nigari-style coagulant systems, dairy, brines, beverages, bakery, prepared foods, repacking, private label, tender supply, distributor inventory or toll manufacturing. This helps Global Food Additives match the inquiry with the correct specification level, documentation package and logistics route.
Useful answers
What is Magnesium Chloride used for in food manufacturing?
Magnesium Chloride is typically evaluated as a mineral salt, coagulant, firming agent, brine ingredient and mineral-control ingredient. Common review areas include tofu and soy protein coagulation, selected dairy systems, brines, beverages, bakery and prepared-food applications where permitted.
Is Magnesium Chloride the same in every supplier offer?
No. Supplier offers may differ by anhydrous or hydrated form, flakes, crystals, granules, powder, solution concentration, assay, impurity profile, water insolubles, pH, microbiology, packaging and shelf life. Buyers should compare the technical data sheet and certificate of analysis before approval.
Can Magnesium Chloride be used for tofu coagulation?
Yes, Magnesium Chloride is commonly evaluated as a soy protein coagulant, including nigari-style applications. Final texture depends on concentration, temperature, soy milk solids, pH, mixing intensity, coagulant addition method and process control.
Which specification details are most important?
Important details include MgCl2 assay, magnesium content, chloride content, hydrate form, water content, water insolubles, pH, calcium, sodium, potassium, sulfate, iron, heavy metals, microbiology, particle size, packaging and shelf life.
Why does hydrate form matter?
Hydrate form changes the active MgCl2 content per kilogram. Anhydrous, hexahydrate and solution grades cannot be exchanged directly without recalculating MgCl2 assay, magnesium content, chloride content and water contribution.
Is Magnesium Chloride moisture-sensitive?
Many Magnesium Chloride grades are hygroscopic and can cake or absorb moisture under humid conditions. Buyers should confirm packaging barrier, storage conditions, opened-bag handling and shelf-life guidance with the supplier.
Which documents should be requested?
Buyers commonly request a technical data sheet, certificate of analysis, safety data sheet, food-grade statement, origin statement, shelf-life information, storage guidance, allergen declaration, GMO declaration, halal or kosher certificate where needed, packaging details and pallet configuration.
Is this product permitted in every country?
No. Permission depends on destination-market rules, food category, intended function, maximum permitted level, label declaration and buyer responsibility. Local regulatory verification is required before use.
Can Global Food Additives source Magnesium Chloride?
Global Food Additives can review sourcing options for Magnesium Chloride according to the requested grade, hydrate form, target specification, application, quantity, destination, delivery term, packaging and documentation requirements.
What information should I include in a quotation request?
Include product name, target grade, hydrate form, exact specification, application, required concentration or assay, quantity, destination country, preferred packaging, delivery term, required documents, shipment timing and any existing COA or approved-supplier specification.
Tell us which food additive or ingredient you need.
Send product names, target specifications, quantity, destination country, packaging preference, delivery term, and document requirements. Our team will review your inquiry and respond from [email protected].
Your message has been received. You will be redirected to the home page.