The Claim
Tofu coagulated with magnesium chloride (MgCl₂) forms a denser gel structure than tofu coagulated with calcium sulfate (CaSO₄), resulting in significantly lower soluble protein content in the soy whey (p < 0.05).
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 has a tighter gel structure than tofu made with calcium sulfate, leading to less protein dissolving into the liquid byproduct.
See the scientific wording
Tofu coagulated with magnesium chloride (MgCl2) forms a denser gel structure that minimizes protein leakage into soy whey, as evidenced by significantly lower soluble protein content in whey (p < 0.05) compared to calcium sulfate (CaSO4) coagulated tofu.
When magnesium ions are added to soy milk, they quickly bind to soy proteins and cause them to clump together tightly in a uniform network. This tight structure holds the proteins inside the solid curd and prevents them from escaping into the liquid waste. Calcium ions bind more slowly and create a looser network that lets more proteins leak out.
What the research says
1 studyStudy: Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility
Tofu made with magnesium chloride holds onto more protein inside the solid curd and lets less leak out into the liquid waste than tofu made with calcium sulfate, because it forms a tighter, denser structure.
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.