Coagulant

Coagulants are substances that cause a liquid to thicken or solidify. In food production, they are used to change the texture of proteins, particularly in dairy and plant-based products. Common examples include salts, acids, and enzymes.

Coagulants are essential for transforming liquid ingredients into solid or semi-solid forms. They are primarily used in the production of cheese, where they help milk proteins form a curd, and in tofu production, where they cause soy milk proteins to solidify. They are also used in some meat analogues and other processed foods to achieve desired textures.

Coagulants used in food production are subject to UK food law and must be authorised. For example, calcium chloride (E509) and magnesium chloride (E511) are authorised food additives used as coagulants. These substances have been evaluated by EFSA. At typical levels of consumption, they are not associated with adverse health effects. There are no widespread controversies regarding their safety when used as permitted.