Chinese Nigari

Tofu Coagulator

16 oz / 454 g. Use 1 ½ to 2 teaspoons (adjust amount for desired firmness) This natural Nigari is the dried liquid remaining after common table salt has been removed from sea water. Nigari is mostly magnesium chloride with some magnesium sulfate and other trace elements found in the raw. Refined Nigari is used as a natural solidifying agent in the preparation of tofu. It makes a firmer and more tender tofu than using Calcium Sulphate. Make lots of great tasting tofu! For adding calcium to your tofu see our Ultra Pure Gypsum which can be used together with Nigari. Store all coagulators at room temperature in sealed containers. Stored properly, they have a shelf life of 1 ½ to 2 years.

Organic Information - Nigari & Magnesium Chloride

Synthetic and non-Synthetic

Included within the discussion of the materials review of magnesium sulfate, considerable concern was raised about "nigari" or magnesium chloride, a substance used to coagulate soymilk in the production of tofu, specifically if it was currently being mislabeled as to the actual source used. Accordingly, the Processing, Handling, and Labeling Committee was charged to research nigari as well as natural and synthetic forms of magnesium chloride to report the group's recommendations as to whether these should or should-not be included on the National List.

Our research includes the following:

In general, the confusion originates on the correct definition of "nigari', the traditional name used for the tofu coagulant made from salt water. Natural extracted nigari is the most traditional and one of the most natural coagulants for tofu. Extracted from sea water by removing most or all of the sodium chloride and water, it contains primarily magnesium chloride plus all the other salts and trace minerals naturally found in sea water, as well as twigs, sand, plankton, organic matter, etc. if not properly filtered. As most tofu shops have found natural nigari of questionable purity and sanitation, most prefer the refined form.

Chinese production of refined nigari continues to be extraction from sea water, available via two different extraction methods: 1) the ion-exchange process or 2) a method in which sea water is concentrated, filtered, bleached, and cooked to yield magnesium and natural salt. Most tofu producers in the U.S. use refined nigari processed according to the second method. Although from seawater, refined nigari must be classified as a synthetic due to the bleaching process in its manufacture Food grade magnesium chloride made in the U.S. is produced from the reaction between hydrochloric acid and magnesium. It, too, is a synthetic process, albeit very pure, sanitary, and safe to use. However, since the Chinese source is extracted from sea water, it appears that it remains "more natural" than U.S. food grade magnesium chloride.

While other types of coagulants can be used to produce tofu, such as calcium chloride, calcium sulfate, magnesium sulfate, and glucono delta-lactone, most manufacturers use magnesium chloride (or refined nigari) as at least the primary coagulant (often a blend of coagulants is used) to achieve the flavor and texture that is typically preferred.

Recommendation

The Processing, Handling, and Labeling Committee recommends that synthetic magnesium chloride extracted from sea water (often referred to as "refined nigari" be added to the National List as an allowed synthetic for use as an ingredient in organic foods. Natural (unrefined) nigari should be listed as a prohibited natural on the National List.

Source: National Organic Standards Board final Recommendation to the Addition of synthetic Magnesium Chloride to National List Date adopted: October 31, 1995