E511 – Magnesium chloride
StabiliserDescription
An inorganic salt (MgCl₂) utilized primarily as a firming agent, especially as a coagulant in tofu (nigari), and as a mineral source, anticaking agent, and flavor enhancer (imparting bitterness).
Notes
E511 is magnesium chloride, a salt that forms naturally when magnesium-rich rocks interact with chloride-containing water over time. It can be extracted from seawater, natural salt deposits, or brine wells. In Japan, it's traditionally known as "nigari" and has been used for centuries in food preparation. The extraction process involves evaporating seawater or purifying natural brines to concentrate this particular salt. This additive primarily works as a firming agent, helping foods maintain their structure and texture. Its most famous use is in tofu production, where it acts as a coagulant that helps soy milk proteins clump together to form solid curds. You might also find it in some processed vegetables to help them stay crisp, and occasionally in other foods where a firm texture is important. E511 is completely natural and has a long history of safe use in traditional food preparation. It's suitable for vegetarians and vegans, and there are no allergen concerns. Since it provides magnesium, it actually adds a beneficial mineral to foods. It's widely accepted in all dietary traditions and is considered very safe, though people with severe kidney problems should monitor their magnesium intake from all sources.