Comparing E509 - Calcium chloride vs E518 - Magnesium sulphate
Overview
Synonyms
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Found in 104 products
Found in 0 products
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Search volume over time
Interest over time for 2 keywords in U.S. during the last 10 years.
Interest over time for 4 keywords in U.S. during the last 10 years.
Popular questions
Is calcium chloride safe?
Yes—calcium chloride (E509) is approved for use in foods and is generally recognized as safe at typical levels; concentrated solutions can irritate the mouth or stomach, so it’s used in small, regulated amounts.
Is calcium chloride bad for you?
Not at normal food-use levels; it supplies calcium and chloride and is not considered harmful when used as intended. Large amounts or non–food-grade products (like de-icers) can cause irritation or electrolyte disturbances.
Is calcium chloride safe for pets?
In small, food-grade amounts used in pet foods it’s generally safe. Exposure to de-icing products containing calcium chloride can irritate paws and the GI tract—rinse paws and contact a vet if a pet ingests a significant amount.
What is calcium chloride used for?
In foods it’s used as a firming agent and stabilizer (e.g., in canned vegetables and pickles), a coagulant in tofu/cheese making, and to adjust mineral content in brewing and beverages. Beyond food, it’s used for de-icing and as a desiccant.
What is calcium chloride in food?
It’s a mineral salt additive (E509) used as a firming agent, stabiliser, and coagulant to help maintain texture in products like canned tomatoes, pickles, tofu, and cheese, and it can also provide electrolytes in some drinks.
What do epsom salts do?
In foods, magnesium sulfate (E518) acts mainly as a firming agent and magnesium nutrient; brewers also use it to adjust water chemistry, which can accentuate hop bitterness and support yeast.
Do epsom salts work?
Yes—at good manufacturing practice levels it effectively firms certain fruits and vegetables and supplies magnesium, and in brewing it reliably adjusts flavor balance and fermentation; it’s GRAS in the U.S. and authorized in the EU as E518.
How do epsom salts work?
Magnesium ions cross-link pectins and interact with proteins to improve firmness/texture, while also providing bioavailable magnesium; in brewing, sulfate/magnesium in the water can enhance hop bitterness and support yeast performance.
What is magnesium sulfate used for?
As a food additive it’s used as a firming agent in processed produce, as a magnesium nutrient supplement, and to modify brewing water chemistry; it’s permitted at levels consistent with good manufacturing practice.
What plants like epsom salts?
Plants showing magnesium deficiency—often tomatoes, peppers, and roses—may benefit because Epsom salt supplies magnesium and sulfur, but it offers little advantage in magnesium-sufficient soils and overuse can upset nutrient balance.