Magnesium Chloride Food Grade

Magnesium Chloride Food Grade is an important coagulant, used in the preparation of tofu, soy, beverages, and other food industries. Magnesium ions attract moisture and hold a significant amount of water, which reduces microbial activity. This way, magnesium chloride can increase shelf-life in several food products, such as bakery products. The sodium content can even be reduced significantly due to the addition of magnesium chloride. The specific flavour profile of magnesium chloride can result in a beneficial impact on specific flavours, such as salmiak and bitter tones. In addition, the water holding capacity can impact texture in a way that products can remain softer or more moisty.