Tofu is the one of healthy food which humans eat for diet or protein replace meat for vegetarian people.
So I study investigated the possibility of producing organic tofu using organic compatible polysaccharides and MgCl2
as coagulants and organic practises to identify a novel organic coagulant including MgCl2 from the National List of Allowed and Prohibited
Substances for organic foods suggested by U.S. National Organic Program. Effects of just MgCl2 or MgCl2 combined with
three different polysaccharides including carrageenan, guar gum and gum Arabic as tofu coagulant agents