Comparing E518 - Magnesium sulphate vs E515I - Potassium sulphate

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.