Magnesium chloride can be used as a substitute for sodium chloride in food, but it is important to note that overuse of certain salt substitutes or alternatives can be dangerous for some people.
According to a source, magnesium chloride is not absorbed as well as sodium chloride, but bioavailability still remains high.
It is also worth noting that magnesium chloride has a slightly bitter taste, which may affect the taste of the food .
Care must be taken when substituting elements! Our bodies have resilient but delicate balances of electrolytes. It is better to substitute natural organic flavors like chilis if you need to reduce the amount of sodium intake. Existing options using potassium chloride already exist.
NOTE that unlike potassium, magnesium chloride contains TWO chlorine atoms per molecule instead of the one found in Na and Ka salts. There is a greater potential of upsetting the chloride balance using MgCl2 compared to KCl.
Thank you Fatemeh Gharahdaghigharahtappeh and Steven Cooke ,
I will consider carefully the mineral balance.
Furthermore, do you think that technologically sodium chloride can be replace, for example in bread but not only, and I am thinking to rheology not taste.
I do not have a definitive answer for the rheology or other processed (food) applications. However, again if we look at the basic interactions of elements it may make a considerable difference in some binding effects (rheology) because of the different ionic charges on the two different metal atoms. When we 'move' out of the column (Group) in the Periodic Table, the chemical interactions are different.
Hi Steven Cooke ,
Thank you very much. I had the same worry about the different physical-chemical properties and their effects on the final food products.
Magnesium chloride is generally recognized as safe for consumption in moderate amounts, but excessive intake may lead to digestive upset or diarrhea due to its laxative effect. It can also accumulate in the body if the kidneys are unable to eliminate it efficiently. Moreover, slightly bitter taste of Magnesium chloride can affect its acceptability in diets.
Thank you Ayaz Ahmad
good advice as from the others RG colleagues.
Unlucky, I have not found quantitative advices regarding the balance between the two salts, for example in bread manufacturing