First, tofu made of gluconolactone with different shelf life can be sterilized at high temperature and then packaged and sealed, so that the tofu can be stored for up to five days; however, ordinary tofu has a very short shelf life and must be refrigerated. No more than two days. Second, the taste is different. Tofu made from gluconolactone is also called lactone tofu and soft tofu. Its appearance is more tender and shiny than ordinary tofu, and its taste is tenderer and more delicate than ordinary tofu. Third, making different fat-filled tofu mainly refers to tofu made with glucono-delta-lactone as the coagulant. It has a higher water content and the amount of tofu required to make it is twice that of ordinary tofu. Ordinary tofu is made using brine and gypsum as coagulants. The production process of ordinary tofu is complicated, the output is low, the storage time is short, and it is not easily absorbed by the human body. Compared with ordinary tofu, the production process of lactone tofu is simplified, replacing the traditional process of making tofu, and the output and nutritional value are higher than ordinary tofu.