Magnesium Chloride Food Grade: From Earth to Table
Historical Development
Magnesium chloride has a surprising backstory. Ancient civilizations pulled it from salt lakes and seawater, drawn by the mineral's baffling ability to settle hardworking stomachs and soothe brewing health troubles. People hauled blocks of magnesium-rich salt along trade routes, sometimes treating the stuff as a sort of currency. It became widely known not only as a tool for preserving food, but also as a compound promising relief in primitive medicine. By the 20th century, chemical engineers figured out how to extract and refine it for food use, transforming a rock from beneath our feet into a standard ingredient sitting on pantry shelves.
Product Overview
Magnesium chloride food grade arrives looking like white or slightly grayish flakes or crystals, a source of magnesium in the food world. The compound has steadily gained a foothold, thanks to its high purity. The demand often comes from two places: food fortification and texture modification. You may find it labeled as “E511” on product packages, or simply “magnesium chloride.” This subtle, salty-tasting mineral rarely steals the show, but it supports a surprising number of food processes.
Physical & Chemical Properties
On a chemical level, magnesium chloride feels simple and unassuming. With the formula MgCl2, it dissolves in water without hassle, forming a colorless, almost briny solution. It melts at 714°C and boasts a modest density of about 2.32 g/cm3. This salt absorbs moisture easily. If left in a humid environment, it draws water from the air, often clumping or dissolving into a puddle. That makes handling and storage a bit tricky, especially for food manufacturers working in large, climate-controlled plants. Its reactivity gets put to work in processes like tofu coagulation, and the dependable solubility suits various food and beverage applications.
Technical Specifications & Labeling
Producers of food-grade magnesium chloride know the bar for quality sits high. Each batch must hit a minimum of 98% purity, usually exceeding even that. Heavy metals hover in trace amounts—capped and tested by modern labs to avoid any question of toxicity. The mag chloride crystals hold tight to low water-insoluble matter, staying clear of sand and grit. Regulations require careful batch labeling, with details covering purity percentage, CAS number (7786-30-3), country of origin, date of manufacture, and expiration. This information needs to be found front-and-center on each label, aligning with food safety laws. As labeling regulations evolve, companies watch changes closely, knowing that transparency builds trust.
Preparation Method
Sourcing magnesium chloride often begins with natural brine or seawater, both naturally laden with dissolved minerals. The extraction techniques use energy and careful chemistry: magnesium-rich water flows through a series of evaporation ponds, letting sunlight pull away excess water layer by layer until only a salty crust remains. Then, industrial plants purify the resulting crystals through repeated dissolving and re-crystallization steps, filtering off any lingering impurities. Sometimes, workers use a direct reaction between hydrochloric acid and magnesium carbonate or magnesium oxide to speed up production—especially convenient in places without access to clean brine. The finished product, filtered and dried under tight controls, heads off for packaging.
Chemical Reactions & Modifications
Magnesium chloride steps quietly into the chemistry lab with an ability to participate in more than it seems at first glance. Mixed with sodium carbonate, it forms magnesium carbonate and sodium chloride—a reaction that sometimes gets put to use during purification. Exposed to high heat, it doesn't just melt; it decomposes under certain conditions, releasing hydrochloric acid gas. When diluted in water, it readily dissociates into magnesium and chloride ions, making magnesium immediately available for absorption in the digestive tract. In food science, modifications rarely go beyond adjusting particle size or blending with anti-caking agents or other salts for easier dispensing, yet each change must obey regulatory thresholds.
Synonyms & Product Names
Magnesium chloride goes by more names than most people realize. In the industry, you’ll see “mag chloride,” “E511,” and “nigari.” Health food stores sometimes call it “magnesium oil” for topical use, reflecting its use in supplements. In the tofu world, it takes on its Japanese name, “nigari,” prized for its unique texture-forming qualities. European markets list it plainly as magnesium chloride or as additive E511. These names sometimes spark confusion among consumers—a lesson that clear, honest labeling can save a lot of headaches.
Safety & Operational Standards
Raw magnesium chloride is not something to take lightly. Handling this salt often means pulling on gloves and goggles: it’s highly soluble in water and can cause skin or eye irritation. Inside the food plant, dust control matters. Companies outfit workers with proper safety gear and train them to close and seal bags after use. Clean-up must follow local environmental rules, especially if spills reach water supplies, because excess magnesium disrupts aquatic life. Food safety standards require regular inspections of equipment, batch testing, and training for employees. Compliance doesn’t just avoid fines; it prevents product recalls and builds a culture where people take pride in their work.
Application Area
Magnesium chloride shows up in unexpected places. Tofu producers depend on its ability to coagulate soy milk, creating a smooth, sliceable texture impossible to replicate with other salts. Cheese makers in certain regions borrow that same trick, experimenting with magnesium chloride to tweak curd firmness. In bottled water and sports beverages, it boosts magnesium levels, supporting muscle and nerve function, particularly for people with low dietary intake. Some bakers turn to it as a dough conditioner, while food processors use it to fortify snacks, cereals, and nutritional supplements. Sushi chefs, aware of Japan’s long history with nigari, sometimes rely on the mineral’s subtle flavor profile to set their dishes apart.
Research & Development
Research pushes food-grade magnesium chloride into new territory every year. Scientists study its viability as an electrolyte replacement in oral rehydration solutions, comparing absorption rates and taste against magnesium sulfate and citrate. Some research looks at the compound’s impact on bone mineralization and enzyme function in the human body, using double-blind studies to pinpoint benefits. Other teams work to develop greener extraction methods, including solar-powered evaporation and closed-loop water reuse. Food technologists experiment with blends tailored for vegan cheese or low-sodium food products. Each discovery shapes new industry guidelines and influences how regulatory agencies view magnesium fortification.
Toxicity Research
Most studies conclude that magnesium chloride is safe to consume in the low levels used for food processing and supplementation. Problems crop up mainly with high doses, where excessive magnesium can trigger diarrhea, nausea, and muscle weakness. People with compromised kidney function run higher risks, since their bodies cannot remove magnesium efficiently. Scientists run routine toxicity tests on every large batch, searching for impurities like heavy metals or unintentional contaminants that slip in during production. International organizations, including the World Health Organization and Food and Agriculture Organization, set daily permissible intake limits and regularly review the latest animal and clinical studies for signs of hidden dangers.
Future Prospects
The story of magnesium chloride keeps evolving. As the market for vegan and plant-based foods expands, demand for natural coagulants—especially those with a long record of safe use—remains strong. Health-conscious consumers show interest in magnesium supplementation, pushing manufacturers to fine-tune dosage forms and taste profiles. On the industrial side, companies chase lower-carbon extraction and purification techniques to shrink environmental footprints. Demand for transparency around source, purity, and handling grows louder each year, shaping new regulatory frameworks. With new research linking magnesium intake to improved cardiovascular and neurological health, the drive to safely incorporate magnesium chloride into everyday foods and beverages will likely only accelerate.
Easy Absorption for the Body
Magnesium sits high on the list of minerals we often don’t get enough of. Food-grade magnesium chloride gives an easy route for magnesium intake. Unlike other magnesium forms that can upset the stomach or pass through without doing much, this one has a reputation for dissolving quickly in water and moving right into the bloodstream. My own family has tried adding a pinch to drinking water, and it doesn’t leave a bitter taste. Doctors point out that this quick absorption matters—especially for people who have trouble digesting tablets or dealing with constipation from other magnesium products.
Trusted in Boosting Nerve and Muscle Function
Strong muscle health means fewer cramps and less twitching—two things I’ve supported relatives through. By taking magnesium chloride in a food grade option, many see improvements with regular use. The link between magnesium and proper nerve signals matters most for older adults, people who stay active, and anyone who spends long hours on their feet. According to the National Institutes of Health, magnesium plays a lead role in steady heartbeats, letting muscles relax after contracting, and sending messages through the nerves without short-circuiting.
Good for Hydration and Electrolytes
Athletes and those who sweat a lot often look for ways to hold onto their minerals. Plain salt isn’t enough. Magnesium chloride helps restore lost electrolytes. I’ve seen sports, dance, and manual labor circles where a hint of magnesium chloride in drinks or food prevents headaches, dizziness, or cramping after hours in the sun. This isn’t about chasing a trend—science backs up the need for good mineral balance, and magnesium is often the missing link.
Supports Bone Strength and Mood Balance
Calcium gets much of the attention for bone health, but magnesium is the real driver that helps bones absorb it. One glass of fortified water or a sprinkle in food can help round out mineral intake. For people feeling stressed or dealing with restless sleep, the calming effect of magnesium shows up time and again in studies. I remember those nights when sleep wouldn’t come; adding magnesium chloride to the routine did more than any over-the-counter remedy.
Safe and Clean for Food Use
Food grade means strict standards, and trusted suppliers go through tough quality controls. Many brands carry third-party lab results to highlight safety and purity. This matters to consumers. My own shopping habits shifted after learning how food recalls happen from contamination or poor storage. Genuine food grade magnesium chloride does not bring these worries when sourced from reputable companies; you just get pure salt without fillers or heavy metals.
How to Use Magnesium Chloride Safely
Sprinkling it onto food, dissolving it in drinks, or using it in home-fermented vegetables brings the mineral directly into meals without processed additives. Expert dietitians suggest keeping intake within recommended daily values—no megadoses, no extravagant claims. I stick to small amounts, guided by trusted health sources, and watch for changes in energy or digestion. Consulting a professional before making big changes keeps things safe and productive.
Room for More Education
Few people know about the importance of magnesium. School health curriculums and public wellness campaigns can make a difference. Even something as small as putting out information in community newsletters helps people learn that simple food upgrades—like adding magnesium chloride—can keep bodies running strong and minds clear.
What Sets Food Grade Magnesium Chloride Apart
Walking down any supplement aisle, jars of magnesium line the shelves. Some labels read “magnesium oxide,” others boast “citrate,” and tucked in between, you’ll spot “magnesium chloride—food grade.” For anyone curious about the purity and safety of the stuff, that “food grade” label makes all the difference. I’ve spent years reading up on ingredient safety, and I’ll tell you: not all magnesium chloride comes from the same kettle.
The food grade version must pass more stringent testing compared to technical or industrial grades. Companies test this salt for contaminants like lead, arsenic, and heavy metals. The Food Chemicals Codex (FCC) and the US Pharmacopeia (USP) set clear benchmarks. Magnesium chloride passing these checks lands that “food grade” sticker, signaling it’s fit for human nutrition and not just de-icing the driveway.
Where Food Grade Magnesium Chloride Turns Up
Broadly used as a dietary supplement, magnesium chloride keeps popping up in the wellness world. Fans often use it for replenishing magnesium, especially those whose diets don’t deliver enough leafy greens, nuts, or grains. Muscles, nerves, and bones rely on steady magnesium—skip out and you risk cramps, headaches, or fatigue.
I’ve found magnesium chloride handy in certain culinary traditions, too. Asian cuisine, for instance, uses it as a coagulant in tofu making (nigari). The salt does its job, curdling soy milk smoothly to create that creamy texture. Add it to water, and you’ve got a “mineral water” solution—a quick fix for those chasing electrolyte balance.
Evidence on Safety and Absorption
Decades of nutrition research back the idea that food grade magnesium chloride supports daily intake. Clinical studies point out that this form dissolves fast in water, making magnesium easier for the gut to absorb. The National Institutes of Health lists magnesium chloride as a viable option to address deficiencies, especially for people struggling with digestion or older adults.
Still, quality control is key. Supplements may come with hidden risks if the manufacturer cuts corners. Magnesium chloride made to industrial standards can hide stuff you definitely don’t want in your body—cleaners, binders, and chemicals meant for outside the food chain. Looking for products with independent lab certificates and reputable branding lessens the chance of unwanted extras.
Risks from Overuse and Special Considerations
Adding more magnesium isn’t always better. Overdoing it, especially swallowing large doses of supplements or solutions, often leads to diarrhea or GI upset. People dealing with kidney issues face extra risk—since their bodies can’t clear excess magnesium efficiently, it may build up to unsafe levels.
Before tossing a new supplement into your daily routine, checking with a healthcare provider makes sense. They’ll weigh in on possible drug interactions (think heart or blood pressure meds), dose adjustments, and timing.
Improving Supplement Confidence and Food Transparency
Transparent labeling stands out to me as a real solution. Clear sourcing, full ingredient lists, and visible third-party testing build trust. Online alerts from the FDA and consumer advocacy groups keep shoppers aware of product recalls or dirty batches. For manufacturers, earning and keeping certifications like NSF or USP keeps the pressure on to deliver quality and safety.
Clean, food grade magnesium chloride earns its place in the kitchen and supplement stash if companies keep meeting rigorous standards. With a discerning approach—reading labels, sticking with trusted brands, and listening to your body—magnesium chloride can be counted on for both culinary creativity and nutritional support.
The Rise of Magnesium Chloride in Food and Supplements
Magnesium offers plenty of value beyond just keeping muscles moving. For years, people have relied on MgCl2—Magnesium Chloride—in food and supplement form. About 60% of adults don’t get enough magnesium daily, and magnesium chloride stands out as a solution because it absorbs well and stirs right into drinks and foods.
You’ll find it commonly in tofu production, bread, bottled water, sports drinks, and even table salt. In my practice, I’ve often had to help clients struggling with leg cramps, migraines, or general fatigue. Quite a few found relief after correcting low magnesium—often with small changes like switching to a magnesium-rich salt or a magnesium chloride supplement.
Safety Comes First: Know Your Source and Purity
Magnesium chloride food grade comes from seawater after careful processing. It’s cleaned to minimize impurities and avoid heavy metals. Reputable companies provide testing reports, so anyone using it in food or supplements should check the Certificate of Analysis. This step ensures safety, especially for people with chronic kidney problems, since excess intake may cause complications such as hypermagnesemia.
The FDA allows magnesium chloride as a “Generally Recognized as Safe” (GRAS) food additive, but purity matters. Always look for food grade on the label; industrial versions use different standards.
How Much Magnesium Chloride Should You Use?
The body’s magnesium needs depend on age, gender, health status, and diet. Most nutritionists work off the Recommended Dietary Allowance (RDA) for magnesium. Adult men usually aim for about 400–420 mg of magnesium daily; women target 310–320 mg. A gram of magnesium chloride hexahydrate contains about 120 mg elemental magnesium, but the actual amount needed can shift based on individual circumstances.
When using magnesium chloride as a supplement, starting low and increasing slowly gives the body time to adjust. Too much can cause digestive upset, so it’s wise to stick to incremental half-teaspoon or quarter-teaspoon doses, mixed with water or juice. Many people find symptom relief and stable digestion with 200–300 mg magnesium per day, especially split across two doses. People who cook with magnesium chloride should use just a pinch per recipe, since it tastes quite salty and can affect the overall flavor profile.
Doctors sometimes prescribe higher magnesium doses, like those for severe deficiency or muscle cramps, but such plans always include medical supervision. For most people, steady and consistent low doses work best.
Interactions and Practical Points
Anyone taking medications like diuretics, antibiotics, or drugs for heart conditions should run new magnesium supplements by a healthcare provider first. Magnesium competes for absorption with calcium, iron, and zinc, so separating doses helps. One of my most energy-drained clients unknowingly blocked her absorption by loading up on calcium right alongside her new magnesium supplement; spreading the doses a few hours apart brought real change.
In everyday life, magnesium chloride’s ease of dissolution makes it a favorite for homemade electrolyte drinks and mineral water. Some athletes even mix it into coconut water after long training sessions. For home tofu-makers, magnesium chloride lets beans curdle cleanly and imparts a subtle, savory character.
Conclusion
Magnesium chloride can be a straightforward, safe addition to the kitchen and the supplement cabinet if sourced carefully and dosed with awareness. Listen to your body, start slow, and seek advice from professionals if shifting health needs or medications come into play. This approach has brought steady results to many looking for a solution that’s both effective and manageable in everyday life.
Magnesium’s Role in Health
Magnesium plays a key part in nerve function, energy production, and muscle health. A gap in daily intake can leave muscles cramping and nerves misfiring. For people with low magnesium, supplements like magnesium chloride can bring relief. Doctors often suggest it for those who struggle with digestive disorders, take certain medications that drain magnesium, or eat diets skimpy on leafy greens, nuts, and seeds.
Do Side Effects Show Up?
Too much magnesium from food sources rarely sparks trouble in healthy people. Problems often surface with overdoing supplements like magnesium chloride. Loose stools come up as one of the most common complaints, especially when dosing skips the slow-and-steady approach. For people with sensitive stomachs, even small increases can mean frequent bathroom trips. Some report nausea or abdominal cramps. Anyone already dealing with kidney issues faces more serious risks. The kidneys help clear excess magnesium. When they slow down, magnesium can build up in the blood, causing symptoms from weakness to irregular heartbeat.
Interactions with Drugs and Other Nutrients
Magnesium supplements do not always play nicely with some medications. Take certain antibiotics: magnesium can cut down how much medicine the body absorbs, making infections harder to clear. Diuretics, common for blood pressure, can also mess with magnesium levels by flushing it out or, in rare cases, causing build-up. People using heart medications, muscle relaxants, or osteoporosis drugs should double-check with their doctor before adding magnesium chloride to the mix.
Who Needs to Think Twice?
Kidney disease changes the game. If the kidneys don’t clear out magnesium well, high supplement doses can tip the balance past safe limits. Some folks on heavy medications or with chronic gut problems, like Crohn’s, should approach with caution. Pregnant and breastfeeding women should only take magnesium chloride under care, since getting the balance wrong can affect both mother and child.
How Much Is Too Much?
Experts peg the safe ceiling for magnesium supplements at 350 mg a day for adults. This amount covers all forms, not just magnesium chloride. Exceeding this may increase the odds of diarrhea or much worse—heart trouble and breathing issues in rare, high-overdose cases. Reading labels, knowing the total magnesium content, and talking to a healthcare professional steer people clear of nasty surprises.
Food First: Better Sources Exist
Greens, beans, seeds, and nuts beat supplements for magnesium content and come with fiber and antioxidants. For most people, turning to whole foods ups magnesium without risk. Supplements like magnesium chloride should fill gaps, not act as a substitute for a balanced plate. I’ve seen clients switch from pills to seeds and dark greens, not only correcting their magnesium numbers but also landing better digestion and overall well-being.
Better Safety with Smart Use
Magnesium chloride food grade can help maintain health for people who cannot get enough through diet, but it does bring risks if misused. The safest approach involves checking kidney health, current medications, and using the lowest possible dose. Watch for any warning signs like digestive changes or fatigue. Nutrition experts stand ready to help plan a diet or supplement routine, making it less likely to run into trouble.
Why Purity Makes All the Difference
Magnesium chloride turns up in all sorts of places: health supplements, tofu shops, road salt, animal feed, and pools. A bag from the hardware store looks a lot like the container on a supplement shelf. That’s where the concern starts. Purity isn’t just a technicality—it’s about what ends up in your food and, ultimately, your body.
Food grade magnesium chloride carries a guarantee. Testing at each stage weeds out unwanted elements. In my experience, you’ll see purity levels above 99%, with heavy metals and harmful contaminants falling well below strict international standards. The labeling doesn’t just mark up the price—food processors and supplement makers count on this level of scrutiny. Contaminants like lead, arsenic, and mercury cause trouble even in small doses, so food standards go beyond the requirements found in road salt or de-icing products.
Industrial and Technical Uses
Outside the kitchen or supplement aisle, priorities shift. Magnesium chloride used for de-icing highways or softening water targets function, not ingestion. The aim focuses on melting ice fast or controlling dust, not keeping trace metals away from your dinner table. You still get a solid dose of magnesium, but that bulk product may contain noticeable levels of other minerals, insoluble matter, and trace industrial byproducts.
Regulation plays an enormous role. The FDA and similar agencies overseas spell out exact purity rules for food grade chemicals. That’s much stricter than anything covering bulk chemicals in construction or agriculture. If you pour de-icing pellets into your drink, you’re getting more than flavor—you risk kidney damage, stomach irritation, and long-term health effects from things that hitchhike on that industrial product. No company guarantees the absence of solvents, residues, or even tiny splinters of metal.
The Risks of Confusing Grades
Online forums stay busy with people hunting for cheap magnesium chloride, often hoping to save money by skipping the supplement aisle. This isn’t just an issue of taste—industrial magnesium chloride may give off a bitter, harsh flavor because of contaminants. I’ve seen cases where mixing up grades leads to symptoms like nausea or cramps, especially in those with sensitive digestion or allergies.
Food producers undergo regular inspections. Each batch gets tested before it heads to market, supported by certificates of analysis. That’s another wall between you and possible contamination. Industrial-grade products might meet a company’s promise for concrete or ice melt, but they aren’t required to meet the hygiene or reporting rules demanded in food preparation.
How to Stay Safe and Choose Wisely
Read labels with care. Look for statements that clearly mention “Food Grade” and ask for certificates if you aren’t sure. Reputable brands are transparent—they’ll provide analysis certificates, traceability, and often even third-party lab results. Assume that an unlabeled or generic bag isn’t safe for adding to food, no matter how similar it looks.
Supplements, food coagulants, or bath soaks each demand different grades of magnesium chloride. Food grade offers the peace of mind that comes with strict oversight and science-backed purity. Ingesting anything else carries a risk that isn’t worth saving a few dollars. Sticking to food-approved sources keeps you safer, healthier, and out of the emergency room.
| Names | |
| Preferred IUPAC name | magnesium dichloride |
| Other names |
Magnesium dichloride
Dichloromagnesium E511 |
| Pronunciation | /mæɡˈniːziəm ˈklɔːraɪd fuːd ɡreɪd/ |
| Preferred IUPAC name | magnesium dichloride |
| Other names |
Magnesium dichloride
Dihydrogen magnesium chloride E511 Magnesium chloride hexahydrate Magnesium chloride (anhydrous) Bitter salt |
| Pronunciation | /mæɡˈniːziəm ˈklɔːraɪd fuːd ɡreɪd/ |
| Identifiers | |
| CAS Number | 7786-30-3 |
| Beilstein Reference | 3589230 |
| ChEBI | CHEBI:6636 |
| ChEMBL | CHEMBL1201181 |
| ChemSpider | 77127 |
| DrugBank | DB09325 |
| ECHA InfoCard | ECHA InfoCard: 01-2119485597-17-XXXX |
| EC Number | 231-791-2 |
| Gmelin Reference | 98884 |
| KEGG | C00245 |
| MeSH | D008275 |
| PubChem CID | 5284359 |
| RTECS number | OM2800000 |
| UNII | M87EJ0B8YZ |
| UN number | UN1814 |
| CAS Number | 7786-30-3 |
| 3D model (JSmol) | JSmol('MgCl2') |
| Beilstein Reference | 3904800 |
| ChEBI | CHEBI:6636 |
| ChEMBL | CHEMBL1201393 |
| ChemSpider | 10494 |
| DrugBank | DB14526 |
| ECHA InfoCard | ECHA InfoCard: 029-004-00-0 |
| EC Number | 231-104-6 |
| Gmelin Reference | **7489** |
| KEGG | C00794 |
| MeSH | D008274 |
| PubChem CID | 5284359 |
| RTECS number | OM2800000 |
| UNII | YF23HUI4Z5 |
| UN number | UN 1418 |
| CompTox Dashboard (EPA) | Magnesium Chloride Food Grade CompTox Dashboard (EPA) string: **DTXSID6024067** |
| Properties | |
| Chemical formula | MgCl2 |
| Molar mass | 95.21 g/mol |
| Appearance | White crystalline flakes |
| Odor | Odorless |
| Density | 2.32 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -4.55 |
| Vapor pressure | Negligible |
| Basicity (pKb) | 7.0 (pKb) |
| Magnetic susceptibility (χ) | 'Magnesium chloride is weakly diamagnetic with a magnetic susceptibility (χ) of approximately -1.4 × 10⁻⁵ (SI units).' |
| Refractive index (nD) | 1.378 |
| Dipole moment | 2.86 D |
| Chemical formula | MgCl2 |
| Molar mass | 95.21 g/mol |
| Appearance | white crystalline powder |
| Odor | Odorless |
| Density | 2.32 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -4.55 |
| Vapor pressure | Negligible |
| Basicity (pKb) | 7.0 |
| Magnetic susceptibility (χ) | −1.58×10⁻⁶ cm³/mol |
| Refractive index (nD) | 1.378 |
| Viscosity | Viscosity: 1.12 mPa·s (at 20°C, 30% solution) |
| Dipole moment | 11.62 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 89.4 J·K⁻¹·mol⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -641.8 kJ/mol |
| Std molar entropy (S⦵298) | 89.6 J·K⁻¹·mol⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -641.8 kJ/mol |
| Pharmacology | |
| ATC code | A12CC05 |
| ATC code | A12CC01 |
| Hazards | |
| Main hazards | May cause irritation to eyes, skin and respiratory system. |
| GHS labelling | GHS labelling: Not a hazardous substance or mixture according to Regulation (EC) No. 1272/2008 (CLP/GHS). |
| Pictograms | GHS07 |
| Hazard statements | No hazard statements. |
| Precautionary statements | Keep container tightly closed. Store in a dry, cool, and well-ventilated place. Avoid contact with eyes, skin, and clothing. Wash thoroughly after handling. Do not ingest. In case of inadequate ventilation wear respiratory protection. |
| NFPA 704 (fire diamond) | 1-0-0-S |
| Autoignition temperature | 660°C |
| Lethal dose or concentration | LD50 Oral Rat 2800 mg/kg |
| LD50 (median dose) | LD50 (median dose): 2800 mg/kg (oral, rat) |
| NIOSH | Not Listed |
| PEL (Permissible) | 10 mg/m3 (as Mg, ACGIH TLV-TWA) |
| REL (Recommended) | 2.0 - 3.0 g |
| IDLH (Immediate danger) | Not listed |
| Main hazards | May cause eye, skin, and respiratory irritation. |
| GHS labelling | GHS labelling: Not classified as hazardous according to GHS. No pictogram, signal word, hazard statement, or precautionary statement required for Magnesium Chloride Food Grade. |
| Pictograms | GHS07 |
| Signal word | Warning |
| Hazard statements | Hazard statements: Not a hazardous substance or mixture according to Regulation (EC) No. 1272/2008. |
| Precautionary statements | Keep container tightly closed. Store in a cool, dry place. Avoid contact with eyes, skin, and clothing. Wash thoroughly after handling. Do not ingest. Use with adequate ventilation. |
| Lethal dose or concentration | LD50 Oral Rat 2800 mg/kg |
| LD50 (median dose) | LD50 (median dose): 2800 mg/kg (oral, rat) |
| NIOSH | SQ3325000 |
| PEL (Permissible) | PEL: 10 mg/m³ (as total dust) |
| REL (Recommended) | 350 mg |
| IDLH (Immediate danger) | Not established |
| Related compounds | |
| Related compounds |
Magnesium sulfate
Magnesium hydroxide Magnesium oxide Magnesium carbonate Calcium chloride |
| Related compounds |
Magnesium sulfate
Magnesium oxide Magnesium hydroxide Magnesium carbonate Calcium chloride Potassium chloride |
