Magnesium Chloride Nigari

Magnesium chloride is a salt that is naturally found in seawater and the mineral bischofite. Nigari is a traditional Japanese seasoning made from seawater, often used as a coagulant in tofu production. It is typically produced by evaporating water from seawater, leaving behind mineral salts including magnesium chloride.

Magnesium chloride, often in the form of nigari, is primarily used as a coagulant in the production of tofu, helping soy proteins to set. It can also be used as a firming agent in some canned fruits and vegetables. In trace amounts, it may contribute a slightly bitter taste.

Magnesium chloride is generally recognized as safe (GRAS) by the FDA for use in food. Magnesium is an essential mineral for human health, involved in numerous bodily functions. JECFA has evaluated magnesium chloride and established an acceptable daily intake. While generally safe, very high intakes of magnesium from supplements can cause digestive upset.