Today, Grandma Confused bought a large piece of fresh tofu and prepared a table full of color and flavor tofu feast. The little grandson also probed his little head, restlessly surrounding the confused grandmother, helping to "lay hands".
Smart grandpa reminds: tofu is soy milk in the combination of heat and coagulant, coagulated, commonly used coagulant in the past the main components of salt halogen (magnesium chloride or calcium chloride), gypsum (calcium sulfate) and so on. Modern industrially produced tofu uses gluconic acid-δ-lactone to solidify tofu, which is also known as lactone tofu.
Smart Grandpa reminds: Coagulant is a substance added to stabilize the structure of food, solidify the form of processed food, reduce or eliminate its fluidity, and make the tissue structure not deformed, and increase the solids. It can be divided into two types: inorganic coagulant and organic coagulant.
Smart Grandpa reminds: Coagulants are mainly used for soy products production and fruit and vegetable deep processing, as well as the manufacture of gel foods. In the summer, everyone likes to be cool, love to eat jelly pudding and the like, these foods are loved by everyone because of their crystalline appearance, bright color, soft and smooth taste, sweet and moist, and they all use coagulants.
Smart Grandpa reminds: The food coagulants allowed to be used in China are calcium sulfate, calcium chloride, magnesium chloride, propylene glycol, disodium edta, stannous citrate disodium, gluconic acid -δ-lactone, etc. The specific dosage needs to be implemented in accordance with the provisions of GB 2760-2014.
Source/China Medical News