What is coagulant

The tofu invented in our country is made by using salt bittern (magnesium chloride or calcium chloride) to solidify tofu, and gypsum (calcium sulfate) can also be used to solidify tofu. Modern industrial production of tofu does not use traditional brine. Instead of using gluconic acid-δ-lactone to solidify tofu, what we are familiar with is lactone tofu. Brine (China food flavour wholesale), gypsum, gluconic acid-δ-lactone these are coagulants (China food flavour supplier) . In hot days, we all like to eat cool things, especially some gel jellies, which are deeply loved by everyone because of their crystal clear appearance, bright color, soft and smooth taste, sweet and moisturizing, and coagulants are also used in these products (China food flavour supplier) .

Coagulant is a substance that stabilizes the structure of food, solidifies the shape of processed food, reduces or eliminates its fluidity, keeps the tissue structure undeformed and increases solids.

Coagulants can be divided into inorganic coagulants and organic coagulants. At present, the coagulants allowed to be used in China are calcium sulfate, calcium chloride, magnesium chloride, propylene glycol, disodium ethylenediamine tetraacetate (China food Ingredient supplier) , disodium stannous citrate, gluconic acid-δ-lactone and insoluble polyvinylpyrrolidone and so on. Coagulants are mainly used in the production of bean products and deep processing of fruits and vegetables, as well as the manufacture of gel food.