Cl2Mg

Magnesium chloride can be used as a tofu coagulant, characterized by making tofu that is tender, smooth, elastic, and has a strong bean aroma. The protein coagulant of dried tofu and Oily bean curd, the dried tofu and Oily bean curd made from them are not easy to break. A fermentation aid for Japanese sake and other alcoholic beverages. Water removal agent (used for fish cakes, dosage 0.05% to 0.1%) and tissue improver (used in combination with polyphosphates as an elastic enhancer for fish and shrimp paste products), commonly used in amounts less than 0.1% due to their strong bitterness; Mineral fortifiers are used in healthy foods and beverages. Magnesium chloride is still a component of infant formula. In addition, it has been widely used in the production and processing of industries such as salt, mineral water, bread, seafood preservation, fruits and vegetables. In the food processing process, it can also be used as a curing agent, leavening agent, protein coagulant, dehydrating agent, fermentation aid, tissue improver, etc. Also used as a nutritional fortifier; Flavoring agent (used in combination with magnesium sulfate, salt, calcium hydrogen phosphate, calcium sulfate, etc.); Wheat flour processing agent; Dough quality improver; Oxidizer; Canned fish meat modifier; Malt saccharification treatment agent