Coagulant

[UDHAYACHANDRAN MUTHUKRISHNAN]

Calcium sulfate, calcium chloride, magnesium sulfate and magnesium chloride are many of the different types of coagulants used on an industrial scale for the preparation of tofu. Coagulation occurs due to the cross-linking of protein molecules in soymilk with the divalent cations

[GOBINATH PALANISAMY]

calcium

[GOBINATH PALANISAMY]

good

[D Kannathasan]

Salt coagulants are the oldest and most widely used tofu coagulants; these include magnesium chloride, magnesium sulfate, calcium chloride, calcium sulfate, and calcium acetate. Several metal cations have similar coagulating effects on soybean proteins.

[Rakesh Jasud]

noted

[Mohamed Ismail]

good

[AFOLABI SUNDAY TUNDE]

Thanks

[AFOLABI SUNDAY TUNDE]

Good note

[GOBINATH PALANISAMY]

👍

[Rakesh Jasud]

👍

[GOBINATH PALANISAMY]

thanks

[kalidindi Vinay Balarama raju]

INTRESTING

[D Kannathasan]

1. Calcium sulfate: This is a traditional and commonly used coagulant for making tofu.

2. Magnesium chloride: This coagulant is often used in combination with calcium sulfate or other coagulants.

3. Glucuronic acid: This is a naturally occurring coagulant found in some types of seaweed.

4. Agar: This is a vegan coagulant derived from red algae.

[GOBINATH PALANISAMY]

NOTED

[Rakesh Jasud]

nice