A mineral salt used as a firming agent and coagulant, most notably in tofu production where it helps solidify soy protein into a solid curd. It also appears in some specialty salts and mineral supplements. Naturally derived from seawater and brine. Generally considered very safe — magnesium is an essential mineral the body needs, and the amounts used in food are small. No significant health concerns associated with normal dietary exposure.
This additive is authorised to be used in the following 1 food category:
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