Magnesium Chloride (MgCl₂) is sourced from seawater, brine lakes or mineral deposits. In food, it is best known as nigari — the traditional coagulant for making tofu (soy curd).
It also serves as a firming agent, magnesium fortification source, flavour enhancer and colour stabiliser. Food-grade MgCl₂ is available as anhydrous powder, hexahydrate crystals or liquid brine.