The Claim
Tofu coagulated with calcium sulfate and magnesium chloride (CaSO4 + MgCl2) exhibits delayed proteolysis during simulated gastrointestinal digestion, with residual protein fragments persisting at later digestion stages, indicating a modified gel structure that slows enzymatic breakdown.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Tofu made with calcium sulfate and magnesium chloride breaks down more slowly during simulated digestion, leaving more protein fragments intact at later stages compared to other tofu types.
See the scientific wording
Tofu coagulated with calcium sulfate and magnesium chloride (CaSO4 + MgCl2) exhibits delayed proteolysis during simulated gastrointestinal digestion, with residual protein fragments persisting at later digestion stages, suggesting a modified gel structure slows enzymatic breakdown.
When tofu is made with both calcium and magnesium salts, the proteins in soy milk lock together into a tight, uniform network that is harder for digestive enzymes to break apart. This structure slows down the cutting of proteins into smaller pieces, so larger fragments remain longer during digestion.
What the research says
1 studyStudy: Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility
Tofu made with both calcium sulfate and magnesium chloride forms a tighter, more water-retentive gel that digests slower in the lab, leaving bigger protein pieces behind longer than tofu made with just one of these chemicals.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.