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Q6:Is there any difference in the taste of tofu which produced with different coagulants? - FAQs | Yung Soon Lih Food Machine Co., Ltd.

Yung Soon Lih Food Machine Q6:Is there any difference in the taste of tofu which produced with different coagulants?. EVERSOON, a brand of Yung Soon Lih Food Machine Co., Ltd., is a leader of Soy Milk and Tofu Machines. Being a guardian of food safety, we share our core technology and professional experience of Tofu production to our worldwide customers. Let us be your important and powerful partner to witness your business growth and success.. We are the first food machine manufacturer whom developed the European Tofu turn-key production line, which can produce Asian Tofu, and Soy Milk processing equipment. Our tofu production machines are specially design and able to produce Tofu Burger, Vegetable Tofu, Smoked Tofu, Tofu Sausage to satisfy consumers' demand from the American and European market.

Q6:Is there any difference in the taste of tofu which produced with different coagulants? | Professional Soybean Processing Equipment Supplier For 32 Years in Taiwan | Yung Soon Lih Food Machine Co., Ltd.

tofu coagulant, food grade gypsum, tofu nigari, glucono delta lactone | EVERSOON, a brand of Yung Soon Lih Food Machine Co., Ltd., is a leader of Soy Milk and Tofu Machines. Being a guardian of food safety, we share our core technology and professional experience of Tofu production to our worldwide customers. Let us be your important and powerful partner to witness your business growth and success.

tofu coagulant, food grade gypsum, tofu nigari, glucono delta lactone

Q6:Is there any difference in the taste of tofu which produced with different coagulants?

There are three common tofu coagulants, which are Gypsum, Nigari, and gluconolide (GDL).

Gypsum: It is a natural mineral with low price and high calcium content. The tofu made from it has a dense texture. Gypsum tofu contains calcium which can help the body to meet the daily calcium requirement. Food grade gypsum is divided into two types: "anhydrous" and "dihydrate". Food-grade anhydrous calcium sulfate (Anhydrous: CaSO4) and calcium sulfate dihydrate (Dihydrate: CaSO4 · 2H2O) are both listed as safe food additives and it is safe to eat.

 

Nigari: A coagulant which extracted from sea, therefore the price is higher and the tofu made is coarser. It requires experience and technology to make a perfect regular tofu (firm tofu). Nigari is rich in magnesium, which is helpful for strengthening the bones. In addition, you also can have magnesium from grains, fruits and vegetables.

 

Gluconolide (GDL): It is a coagulant which extracted from sugars. It has low mineral content. Compared with Nigari and Gypsum, it has lower nutritional value. It is often used by food manufacturers to make silken tofu (soft tofu) and tofu pudding.

For example, Japanese-style tofu is usually mixed and poured directly into the box and made by two-stage or three-stage low-temperature sterilization and cooling processes.


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Q6:Is there any difference in the taste of tofu which produced with different coagulants? | Professional Soybean Processing Equipment Supplier For 32 Years in Taiwan | Yung Soon Lih Food Machine Co., Ltd.

Based in Taiwan since 1989, Yung Soon Lih Food Machine Co., Ltd. has been a food manufacturing machine manufacturer that is specilized in soy bean, soy milk and tofu making sectors. Unique design soy milk and tofu production lines built with ISO and CE certifications, sold in 40 countries with solid reputation.

Yung Soon Lih has more than 30 years of food machinery manufacturing and technical experience, professional production: Tofu Machine, Soy Milk Machine, Alfalfa Sprouts Germination Equipment, Grinding Machine, etc.