Beware of artificial tofu: Three ways to tell the real from the fake
Published Time:
2016-06-14
Recently, news of "artificial fake eggs" broke out, and now Hubei has been shocked by the discovery of an illegal factory producing "artificially synthesized tofu." Toxic milk powder, fake bee pollen, fake eggs... these days, what is truly genuine? The crisis of food safety is once again before us.
First, let's look at the difference between traditional tofu and artificially synthesized tofu.
Traditional tofu is made by grinding soybeans into soy milk, then adding gypsum and using a brine setting method. It contains high-quality protein and has the effects of lowering blood pressure, blood lipids, and cholesterol. It is suitable for both raw and cooked consumption, for all ages, and is a delicious food that nourishes the body and promotes longevity.
Artificially synthesized tofu, however, is made by mixing and precipitating soy protein isolate, modified starch, and white pigment. Soy protein isolate is a protein supplement produced using low-temperature desolventised soybean meal as a raw material, often used in the food industry in beverages, nutritional foods, and fermented foods. Modified starch is a modified edible starch, while "white pigment" is a non-toxic, tasteless white powder often used to whiten food. This tofu made from soy protein isolate is somewhat similar to frozen tofu, containing abundant pores. This tofu is not only less nutritious but also contains pigments and food additives; eating too much is certainly not beneficial.
So how can consumers distinguish between real and fake tofu? Today, let experts teach us three identification techniques.
First, look. Take a piece of tofu and observe it directly under diffused light. Traditional tofu is uniformly milky white or light yellow, slightly glossy. Artificially synthesized tofu, because it contains white pigment, is much whiter than traditional tofu and is relatively less glossy.
Second, touch. Traditional tofu, when pressed by hand, has a certain elasticity and is moderately soft and hard. The cut surface of artificially synthesized tofu will be rougher, the texture is not delicate, the elasticity is poor, and there is no white tofu liquid flowing out.
Third, smell. Directly smell the odor at room temperature. Traditional tofu is made from soybeans and has the aroma of soybeans. Artificially synthesized tofu is made from soy protein isolate, the smell is very faint, and may even have a chemical smell.
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