The Study
Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility
This study tested different ingredients used to make tofu in a lab, and saw how they changed the tofu’s texture and how fast it broke down in a fake stomach. But it didn’t test this on real people, so we can’t say it makes tofu healthier for humans.
Analysis score
Maximum 44 for a cross-sectional study.
Where the score came from
Tofu is made by turning soy milk into a solid using salts called coagulants. This study tested three: calcium sulfate, magnesium chloride, and a mix of both.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 57 / 100
Quality score
Snapshots of a population at a single point in time, or descriptions of small groups. Can identify correlations and prevalence, but cannot determine cause and effect.
Key takeaways
Summary
Based on the study abstract and findings.
- 1This means MgCl2 tofu may give you more usable protein, while the mix makes tofu that holds shape better for cooking — but digests slower, possibly helping with steady nutrient release.
- 2MgCl2 tofu had 123 μmol/mL of amino acids after digestion (vs.
- 385 for CaSO4), was firmer (897 g hardness), and leaked less protein.
- 4The mix had the best water retention (99.16%) and least cooking loss (2.03%), but digested slower.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
Gels
Year
2025
Authors
Zhaolu Li, Sisi Zhang, Zihan Gao, Xinyu Guo, Ruohan Wang, Maoqiang Zheng, Guangliang Xing
Related Content
Claims (6)
Tofu contains all essential amino acids in better proportions than most plant proteins, but the body absorbs fewer of those amino acids from tofu than from eggs, meat, or dairy.
Tofu made with magnesium chloride is harder and more chewy than tofu made with calcium sulfate, showing that magnesium chloride creates a denser gel.
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.
Tofu made with magnesium chloride releases more peptides and amino acids during simulated digestion than tofu made with calcium sulfate, because its gel structure breaks down protein more completely.
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.
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.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.