magnesium chloride
Basic Information
| Field | Content |
|---|---|
| Chinese name | 氯化镁 |
| English name | magnesium chloride |
| INS/E number | INS 511 |
| Functional class | Colour retention agent, Firming agent, Stabilizer |
| Year adopted | 1999 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
magnesium chloride (INS 511) is a Colour retention agent, Firming agent, Stabilizer food additive. Used to fix the red colour of meat products, often with curing agents.Used to maintain or enhance the firmness and crispness of fruits, vegetables and canned foods.Used to keep the physical state of foods stable, preventing separation, sedimentation or syneresis.
Source
Natural：E.g. nitrites, nitrates and their derivatives.Commonly calcium salts (e.g. calcium chloride, calcium lactate).Mostly natural gums, proteins or polysaccharides (e.g. gelatin, pectin, locust bean gum).
Industrial：Purified.Also includes some aluminium salts (e.g. potassium aluminium sulphate).Some are physically or chemically modified (e.g. carboxymethyl cellulose, modified starches).
Why is it used?
- Fix meat red colour
- Inhibit Clostridium botulinum
- Form cured flavour
- Enhance firmness
- Keep produce crisp
- Improve canned-food quality
- Maintain homogeneity
- Prevent syneresis and sedimentation
- Improve texture and water retention
Common Foods
- Ham
- Sausage
- Bacon and other cured meats
- Canned fruits/vegetables
- Soy products
- Jam
- Pickled foods
- Yoghurt
- Beverages
- Jelly
- Sauces
- Ice cream
Safety
Safe under strict limits; overuse risks nitrosamine formation and is tightly regulated.Safe within permitted use; aluminium salts have scope restrictions.Most act as dietary fibre or inert colloids and are safe within permitted use.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
magnesium chloride is a Colour retention agent, Firming agent, Stabilizer, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.