E511 Magnesium chloride

What is Magnesium chloride (E511)?

Magnesium chloride (E511) is a naturally occurring mineral salt that acts as an acidity regulator and firming agent in food products. It is often used in the production of tofu, canned vegetables, and bottled water to maintain the stability and consistency of these foods. In food processing, it helps control pH levels and prevents spoilage by inhibiting the growth of microorganisms.

Why do I have an intolerance?

Some individuals may experience intolerance to magnesium chloride due to their sensitivity to magnesium salts or chloride ions. Intolerance symptoms may manifest as digestive discomfort, including nausea or diarrhea, especially if consumed in large amounts. This is because magnesium acts as a laxative in higher doses, which may overwhelm sensitive digestive systems.

What can I do about it?

To manage an intolerance to magnesium chloride, you should carefully read food labels and avoid products that list E511 or magnesium chloride as an ingredient. Opting for fresh, unprocessed foods can help reduce your exposure. You may also benefit from choosing alternatives to foods that are frequently fortified with magnesium chloride, such as certain types of tofu and bottled water.