Magnesium chloride is a halogen halide or a salt halide, which is made of bischofite or a mother liquor directly used as a raw material. Edible magnesium chloride can be used as a food additive in the production of legumes as a stabilizer or coagulant. A small amount of food is harmless to the human body.

Technical indicators of food grade magnesium chloride:

In the "sulphate" content, the edible magnesium chloride requires less than or equal to 0.4%.

In the content of "lead", magnesium chloride is required to be less than or equal to 1 mg/kg (milligrams per kilogram).

In the content of "arsenic", the consumption of magnesium chloride requires less than or equal to 0.5 mg/kg.

In the "ammonium" content, the consumption of magnesium chloride requires less than or equal to 50 mg/kg.