Tag: Tofu production

Tofu, also known as bean curd, has been a staple of East and Southeast Asian cuisine for centuries and is now a globally popular, nutrient-dense, and inexpensive food. The key reason for the higher protein concentration in high protein tofu lies in its low moisture content, which results from a more intense pressing process during its production.

Soybeans have been cultivated for over 5,000 years in China, serving as the raw ingredient for a wide array of food products. While many people use the terms interchangeably, the key difference between tofu and soya is that soya refers to the soybean itself, while tofu is a specific food product made from processed soybeans.

According to the FDA, food-grade calcium chloride is "generally recognized as safe" (GRAS) for its intended uses in food production, which is why is calcium chloride in tofu. It serves as a key coagulant, playing a vital role in transforming liquid soy milk into solid, textured blocks of tofu.

According to research, magnesium is essential for over 300 biochemical reactions in the human body, and magnesium chloride is one of the most readily available forms. This compound can be derived from several natural origins and is also intentionally included in numerous commercial products for a variety of purposes.