E511AcidulantLow concern
Magnesium Chloride
In plain words
The short version
The traditional 'nigari' tofu coagulant — sets soy milk into tofu and adds a slightly sweet note.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
01Origin
Where it comes from
A magnesium salt from seawater or brine — the main component of traditional Japanese 'nigari'.
02Usage
How it's used
The traditional tofu coagulant that sets soy milk into silken or firm tofu with a slightly sweet flavour. Also a firming agent and magnesium source.
03Safety
Safety profile
No ADI specified. Poorly absorbed in excess; tastes bitter.
04Properties
Physical & chemical properties
White deliquescent crystals, very water-soluble, bitter.
05Regulation
Regulation worldwide
Permitted in the EU, the US (GRAS), and globally.
Educational information only. Not medical or dietary advice.