日本語
Food additive databaseprocessing agentChecked 2026-10-02

Crude Magnesium Chloride（Sea Water） 粗製海水塩化マグネシウム

Existing food additiveNot on the EU additive list
Purpose
processing agent
On the label
“豆腐用凝固剤” (coagulant for tofu), “凝固剤” (coagulant), “粗製海水塩化マグネシウム” (crude seawater magnesium chloride), “塩化マグネシウム含有物” (magnesium chloride-containing substance)
Name in the List of Existing Food Additives
粗製海水塩化マグネシウム (No. 169)
Source and production
Obtained by separating potassium chloride and sodium chloride from seawater by precipitation; the main component is magnesium chloride. A colorless to pale yellow liquid containing 12.0–30.0% as magnesium chloride (component specifications).

In Japan

  • On the List of Existing Food Additives (list of listed items), its purpose is processing agent. Another name is “塩化マグネシウム含有物” (magnesium chloride-containing substance).
  • It falls within the range of the group name for tofu coagulants, and when used to set soy milk it can be labeled together as “豆腐用凝固剤” (coagulant for tofu) or “凝固剤” (coagulant).
  • It is treated as an item separate from the designated additive “塩化マグネシウム” (magnesium chloride). There are no standards for use.

Japan's standards for use

There are no standards for use that limit which foods or how much (the general standards for all additives still apply).

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

  • It is not on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II), so it cannot be used as a food additive in the EU.
  • The EU additive list includes magnesium chloride (E511), but has no entry for crude magnesium chloride obtained from seawater.

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as processing agent

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