Magnesium chloride
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0.00
points/product
Description
The food additive E511, known as magnesium chloride (MgCl₂), is an inorganic compound used mainly as a stabilizer in the food industry. It is obtained industrially by evaporation of natural magnesium-rich brines, such as those from the Dead Sea or salt deposits, or by reaction of hydrochloric acid with metallic magnesium or magnesium hydroxide.
The resulting product is a colorless or white crystalline solid, highly hygroscopic and soluble in water, with a characteristic bitter taste. Its main function is to stabilize pH, improve texture, and act as a firming agent in processed vegetables, as well as in tofu production (coagulant). It is also used as a source of magnesium in fortified foods and sports drinks.
Historically, magnesium chloride has been used since ancient times in food preservation, and was approved as a food additive in the European Union after evaluations by EFSA and WHO. The European Food Safety Authority (EFSA) has established an Acceptable Daily Intake (ADI) of 0-11 mg/kg body weight for total magnesium, considering all dietary sources. WHO also considers it safe at usual consumption levels.
On labeling, it must appear as 'magnesium chloride' or 'E511'. The overall safety assessment is high, with no significant health risks at authorized doses.
E511 is used in various food categories according to Regulation EC 1333/2008. It is used as a stabilizer in canned vegetables (e.g., peas, carrots) to maintain firmness, in tofu production as a coagulant, in isotonic drinks and magnesium supplements, and in dairy products as a salt substitute.
In the Spanish market, it is found in tofu brands such as 'Tofu con cloruro de magnesio' by 'Bio', in canned vegetables by 'Hacendado', and in sports drinks like 'Aquarius'. Authorized limits vary: in processed vegetables up to 350 mg/kg (expressed as magnesium), in tofu up to 0.4% of the final product, and in beverages up to 100 mg/L. The FDA classifies it as GRAS (Generally Recognized as Safe) without specific limits, while Japan allows it as a tofu coagulant with restrictions similar to the EU.
Magnesium chloride (E511) is considered safe in the amounts used as a food additive. EFSA and WHO have evaluated its safety and conclude that it presents no significant adverse effects in the general population. However, very high doses (supplements) can cause osmotic diarrhea, nausea, or abdominal cramps due to its laxative effect.
The biological mechanism involves unabsorbed magnesium attracting water into the intestine. Sensitive populations include people with kidney failure, who may accumulate magnesium and suffer hypermagnesemia (muscle weakness, hypotension). Drug interactions: it may reduce absorption of tetracycline antibiotics and bisphosphonates if taken simultaneously. No carcinogenic, genotoxic, or teratogenic effects have been documented.
The conclusion of EFSA and WHO is that E511 is safe at authorized use levels, with no need to establish a specific ADI for the additive, as total magnesium intake from all sources is within safe limits.
- Magnesium chloride
- Magnesium chloride hexahydrate
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