The Claim
Glucono-δ-lactone (GDL)-coagulated tofu exhibits a more uniform protein network and thinner protein matrix structure compared to tofu coagulated with magnesium chloride or calcium sulfate, and this structural difference is correlated with higher water holding capacity and lower firmness, gumminess, and chewiness.
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 glucono-δ-lactone has a different internal protein structure than tofu made with magnesium chloride or calcium sulfate, resulting in higher water retention and lower firmness, gumminess, and chewiness.
See the scientific wording
Glucono-δ-lactone (GDL)-coagulated tofu has a more uniform protein network and thinner protein matrix structure than magnesium chloride- or calcium sulfate-coagulated tofu, which correlates with higher water holding capacity and lower firmness, gumminess, and chewiness.
When soy proteins coagulate with glucono-δ-lactone, they form a fine, evenly spaced network that traps more water and creates thinner protein strands. This structure resists force better under light pressure but breaks more easily under chewing, making the tofu softer and less chewy than tofu made with other coagulants.
What the research says
1 studyTofu made with glucono-δ-lactone has a smoother, more even texture and holds more water because its proteins form a finer, less dense network — making it softer and less chewy than tofu made with other coagulants, just like 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.