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Q8: Is the taste of tofu produced by different coagulants different? - FAQs | Yung Soon Lih Food Machine Co., Ltd.

Yung Soon Lih Food Machine Q8: Is the taste of tofu produced by different coagulants different?. 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.

Q8: Is the taste of tofu produced by different coagulants different? | Professional Soybean Processing Equipment Supplier For 32 Years in Taiwan | Yung Soon Lih Food Machine Co., Ltd.

Q8: Is the taste of tofu produced by different coagulants different? | 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.

Q8: Is the taste of tofu produced by different coagulants different?

Q8: Is the taste of tofu produced by different coagulants different?

The three common coagulants of tofu include gypsum (Gypsum), salt brine (Nigari) and gluconolactone (GDL).
Gypsum (Gypsum): It is a natural mineral with low price and high calcium content, making tofu with a dense texture. Calcium can be obtained from gypsum tofu to help the body meet its daily calcium requirements. Food grade gypsum is divided into "anhydrous" and "two water". Food grade anhydrous calcium sulfate (Anhydrous: CaSO4) and calcium sulfate dihydrate (Dihydrate: CaSO4 · 2H2O) are both listed as safe food additives and can be eaten with confidence.

Nigari: A coagulant extracted from the ocean. The price is high, and the texture of the tofu made is thicker. It requires experience and technology to make perfect flat tofu. Brine is rich in magnesium, which is helpful for strong bones. In addition, magnesium can also be eaten from grains, vegetables and fruits.

Gluconolactone (GDL): It is a coagulant extracted from sugar with low mineral content. Compared with brine and gypsum, it has lower nutritional value. It is often used by food manufacturers to make super tender tofu and bean curd.
Such as Japanese-style tofu, it is usually mixed and directly injected into the box and made by two-stage or three-stage low-temperature sterilization and cooling.


Q8: Is the taste of tofu produced by different coagulants different? | 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.