The Claim
Tofu coagulated with magnesium chloride (MgCl2) has higher hardness (897.27 g) and gumminess (765.72) than tofu coagulated with calcium sulfate (CaSO4), indicating that MgCl2 produces a firmer and more cohesive gel structure.
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 magnesium chloride is harder and more chewy than tofu made with calcium sulfate, showing that magnesium chloride creates a denser gel.
See the scientific wording
Tofu coagulated with magnesium chloride (MgCl2) achieves higher hardness (897.27 g) and gumminess (765.72) than tofu coagulated with calcium sulfate (CaSO4), indicating that MgCl2 produces a firmer, more cohesive gel structure.
Magnesium ions quickly bind to soy proteins, causing them to clump together into a network that is dense enough to resist breaking but full of tiny spaces that hold the structure together tightly, making the tofu hard and chewy.
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 magnesium chloride is indeed firmer and chewier than tofu made with calcium sulfate, exactly as the claim says — and they measured it to prove it.
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.