Hi, everyone. I'm magnesium chloride. My chemical formula is MgCl2. My English name is magnesium chloride. I am an inorganic substance, colorless flake crystal, belonging to hexagonal crystal system, slightly soluble in acetone and easily soluble in water and ethanol. Magnesium and chlorine can be generated by electrolysis in molten state, and magnesium hydroxide precipitation can be generated in alkaline environment. I can form hexahydrate, namely magnesium chloride hexahydrate (MgCl2 • 6H2O), which is white, deliquescent monoclinic crystal, bitter and salty, and also soluble in water and ethanol. Although I am petite, my strength can not be underestimated. It is no exaggeration to say that I have made great achievements in the industries I am involved in. I can be used not only as food additive and protein coagulant, but also as snow melting agent, natural decolorizing agent, dustproof agent, chemical inhibitor, etc. people divide me into food grade and industrial grade according to these uses. I will give you a detailed introduction on these two aspects below!
First of all, I want to introduce my food grade applications - food additives and protein coagulants.

I am an indispensable "supporting role" in people's life - food additives! When it comes to food additives, your first impression may be its harm to health. In fact, not all food additives are unhealthy. There are more than 2000 kinds of food additives allowed in China, which are functionally divided into more than 20 categories [1] such as preservatives, colorants, sweeteners, antioxidants, Acidity Regulators, bulking agents, thickeners, bleaches, color protectants, enzyme preparations and spices. As long as they are properly matched and the dosage is appropriate, they will not cause harm to people's health. As a stabilizer and coagulant, I have been listed in the national food safety standard for the use of food additives, which is allowed to be used in bean products. It can also be used as a flavor enhancer for instant rice flour products, frozen rice flour products and composite seasonings. It can be used together with sodium chloride to supplement or enhance the salty taste and reduce salt and flavor [2]. Therefore, in stimulating the taste buds of the "king of dry rice", I am also a real expert!

"One thing for one thing, and some tofu in brine," I am also an important member of brine. "The snow-white square field looks like crystal, and the foam is filtered and boiled to form a paste." tofu is a traditional Chinese food. According to the different coagulants used, it is mainly divided into three categories, namely, brine tofu, gypsum tofu and lactone tofu. "Three tigers" are not allowed in a mountain. The marinated tofu made by me has my own proud temperament. With my competitive character, I have to compete with the other two brothers.
The first thing to compare with them is nutrition. Taking 100g tofu as the standard, the content of protein, fat, magnesium and calcium in brine tofu is higher than that in gypsum tofu and lactone tofu. The second is the taste. Although our marinated tofu has high hardness, strong toughness, low water content and "coarse taste", we accidentally lost to them. But it doesn't matter! No one is perfect. Chinese people always pay attention to health preservation. Based on this, I still think I am the big winner who laughs at the end. Brine tofu is more "healthy", and the brine tofu I make is more suitable for people's health needs!