The Claim
Tofu coagulated with a combination of calcium sulfate and magnesium chloride (CaSO4 + MgCl2) achieves a water-holding capacity of 99.16% and reduces cooking loss to 2.03%, significantly outperforming tofu made with either coagulant alone, indicating a synergistic effect on structural stability.
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 using both calcium sulfate and magnesium chloride together holds more water and loses less moisture during cooking than tofu made with either chemical alone, demonstrating a combined effect that improves its structural integrity.
See the scientific wording
Tofu coagulated with a combination of calcium sulfate and magnesium chloride (CaSO4 + MgCl2) achieves a water-holding capacity of 99.16% and reduces cooking loss to 2.03%, significantly outperforming tofu made with either coagulant alone, indicating a synergistic effect on structural stability.
Calcium and magnesium ions together form a soy protein network that is tightly packed but not too stiff, trapping water inside and preventing it from escaping when heated.
What the research says
1 studyStudy: Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility
The study found that tofu made with both calcium sulfate and magnesium chloride holds onto water better and loses less moisture when cooked than tofu made with just one of them, exactly as the claim says.
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.