Coagulant Explained

Gypsum

Also Called

calcium sulfate

Description

Gypsum is a traditional coagulant commonly used in tofu production in southern China. Gypsum is a natural mineral, with its main component being calcium sulfate. Generally, tofu made with gypsum has good water retention and a delicate texture.

Bittern

Also Called

nigari

Description

Bittern is a traditional coagulant commonly used in tofu production in northern China. It is a byproduct of salt production, primarily consisting of magnesium chloride, along with other trace minerals. Generally, tofu made with bittern has a firm texture and strong resilience.

Fermented Soy Whey

Also Called

suānshuǐ, suānjiāng

Description

Soy whey is the liquid that is separated after soy milk coagulates during the tofu-making process. This liquid, after fermentation with specific bacteria or yeast cultures, becomes fermented soy whey. Fermented soy whey is also commonly used as a coagulant in tofu production. Generally, tofu made this way has water retention and resilience between gypsum tofu and bittern tofu, and often carries a special aroma.

Glucono-delta-lactone

Also Called

lactone

Description

Glucono-delta-lactone (GDL) is a naturally occurring compound found in various fruits, honey, and wine. It is a white, odorless powder that is soluble in water and commonly used as a coagulant in tofu production. Tofu made with GDL, known as lactone tofu, has a texture that is exceptionally tender and smooth and belongs to the category of silken tofu.