Guest Post: The Role of Magnesium Chloride in Shaping Plant-Based Cheese Structure and Texture

In this guest post, Jetze Wijnia discusses the role of magnesium chloride in shaping the structure and texture of plant-based cheese. As the demand for plant-based alternatives grows, achieving a convincing texture remains a challenge, with magnesium chloride playing a crucial role in forming a cohesive protein network that mimics the structure of dairy cheese. The mineral also helps in reducing sodium while maintaining product performance and nutritional objectives.


Magnesium chloride acts as a coagulant and cross-linking agent, contributing to the balance between firmness and creaminess in plant-based cheese. While its use must be carefully controlled to avoid a bitter taste, magnesium chloride offers potential in influencing protein interactions, water distribution, and overall texture development in plant-based foods. As manufacturers seek to improve texture and nutritional value in plant-based cheese, magnesium-based formulation strategies may serve as a valuable tool for innovation in the industry.