Nigari
Also known as: bittern
Magnesium chloride from sea salt has a long history of food use as a coagulant. FDA and EFSA recognize magnesium chloride (E511) as safe for use as a food additive.
What it is
Nigari is the bittern liquid or salt left after sodium chloride is removed from seawater; primarily magnesium chloride with other sea minerals, traditionally used to coagulate soy milk into tofu.
Coagulant for tofu; mineral source.
Why it's flagged
- bitter taste in excess
- laxative effect at high oral doses of magnesium
What regulators actually say
"Magnesium chloride ... The ingredient is used in food with no limitation other than current good manufacturing practice."
"The Panel concluded that there is no safety concern for the use of magnesium chloride (E 511) as a food additive at the reported uses and use levels."
Regulatory status
United States — FDA
Magnesium chloride is GRAS (21 CFR 184.1426)
European Union — EFSA
Magnesium chloride (E511) authorized as a firming agent
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