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Food grade Magnesium sulfate heptahydrate CAS 10034-99-8

Synonyms: Magnesium sulfate
Molecular Formula: MgSO4·7H2O
Molecular Weight: 246.47
Hazard Class:General cargo
HS Code: 2833210000
Grade:Food grade 99.5%
Industrial grade 99%

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Model:
10034-99-8
Brand:
futurechem
Code:
10034-99-8

Product Description

1. What is Magnesium Sulfate Heptahydrate (food grade)?

project	information
Chinese name	Magnesium sulfate heptahydrate
English name	Magnesium sulfate heptahydrate
Alias	Epsom salt, thiocyanate
Molecular formula	MgSO₄·7H₂O
molecular weight	246.47
CAS number	10034-99-8
Appearance	Colorless, transparent needle-like or columnar crystals—looks like coarse sugar or crushed rock candy.
Solubility	It is extremely soluble in water (71 g/100 mL at 25°C) – dissolving in water much faster than in anhydrous substances.
smell	Intense bitterness and saltiness—the most classic taste signature of magnesium ions.
magnesium content	Approximately 9.9% (based on Mg)

Water-based vs. Waterless: Two Twin Forms of Food-Grade Food

contrast	Magnesium sulfate heptahydrate	Anhydrous magnesium sulfate
Magnesium content	~9.9%	~20.2%
Moisture content	~51%	0%
Appearance	Transparent crystals – visually discernible	White powder
Dissolution rate	Extremely fast – dissolves instantly when placed in water.	Faster - requires stirring
Preferred scenario in food	Liquid preparation – tofu coagulation, mineral water, brewing	Dry powder mixing – premixed ingredients, yeast nutrient packs

2 . Uses of food-grade magnesium sulfate heptahydrate

1. Tofu coagulation – the optimal balance of instant coagulation.

Use parameters	Typical value
Added amount	0.2% to 0.5% of the weight of soy milk (approximately 12.5 g/L)
temperature	75~85°C — The higher the temperature, the faster the solidification.
Way	Pour the heptahydrate crystals directly into the hot soy milk—stir quickly for 30 seconds—let it sit for 10 minutes.

The role of magnesium sulfate heptahydrate in tofu coagulation – a “middle-of-the-road” approach

It doesn't belong to any extreme—it's faster than gypsum, slower than brine, and less acidic than GDL—in the context of a handmade tofu workshop, this "middle ground" is precisely the "optimal."

coagulant	Differences in magnesium sulfate heptahydrate
vs. plaster (CaSO₄·2H₂O)	Solidifies 3-4 times faster – no need to wait more than 20 minutes.
vs. brine (MgCl₂)	No honeycomb formation—MgSO₄'s SO₄²⁻ is milder than Cl⁻—it is less prone to instantaneous over-solidification.
vs GDL (gluconolactone)	Preserving the soy flavor – GDL tofu, though incredibly tender, has a sour taste that overpowers the soy flavor.

Technical details of using magnesium sulfate heptahydrate in tofu

Dissolve magnesium sulfate heptahydrate in an aqueous solution (usually 25%~30%)—then pour it in while stirring, like "bitumen"—controlling the flow rate—this is the most precise method for controlling the coagulation speed. Adding crystals directly to soy milk may result in localized excessive concentrations—the protein in those areas will coagulate instantly, forming uneven particles.

2. Mineral water fortified with minerals – instant, clear, and natural feel.

3. Brewing – Yeast's "Magnesium Charger"

Specific technical parameters for the use of magnesium sulfate heptahydrate in beer and sake brewing:

Concentration for addition : The optimal range for Mg²⁺ concentration in wort or fermentation mash is 10-30 mg/L;

Method: The heptahydrate crystals are directly added to the wort boiling pot—dissolving instantly in the boiling water—no pre-preparation is required;

Functions: Supplementing the deficiency of natural magnesium in water; promoting yeast activity and vitality; maintaining complete fermentation under high sugar and high alcohol pressure.

4. Baking – the foundation of soft bread

In industrialized bread and pastry production, magnesium sulfate heptahydrate is added to dough—not as a primary leavening agent—but as a supplementary component for yeast nutrition:

Dosage: 0.05% of flour weight

Function: Mg²⁺ is a cofactor for more than 300 enzymes in yeast—promoting fermentation activity and gluten strength;

The advantages of heptahydrate: When added to dough in the mixing bowl, the crystals dissolve within seconds and are evenly distributed throughout the dough—unlike anhydrous powders, which may "clump" and cause localized high magnesium concentrations that produce bitter spots.

3.Three Summaries

Magnesium Sulfate Heptahydrate (E518 / CAS 10034-99-8) is the most "practical" form of magnesium sulfate in the food industry—its seven molecules of water of crystallization are not for aesthetic purposes, but rather to allow for instant release in any liquid environment.

Scene	The contribution of the seven waters
Handmade Tofu Workshop	Add to hot soy milk—dissolves instantly upon contact with water—coagulates in 5-10 minutes—the chef doesn't wait.
Mineral water workshop	Add to water tank – dissolves naturally at room temperature – no stirring or heating required – energy saving
Boiling pot	Adding boiling wort—crystals disappear → Mg²⁺ is already in the solution when the yeast needs it.
Family Kitchen	Pouring it out of the packaging leaves no dust—it's clean and clear—like cooking rather than conducting a chemistry experiment.

Magnesium sulfate heptahydrate's 51% water content is a disadvantage in large-scale dry powder food industries (high transportation costs and susceptibility to moisture storage). However, in every scenario where magnesium needs to be dissolved on demand—from tofu shops to mineral water plants to home kitchens—this 51% water content is a speed investment pre-stored for "ready to use immediately."