Although the lactone tofu tastes delicious, the lactone tofu stored for too long will breed a large number of bacteria, which will have an impact on human health after eating, so the lactone tofu stored for 10 days cannot be eaten any more.

Lactone tofu is tofu produced with gluconolactone as coagulant. The traditional method of making tofu with brine is changed, which can reduce the loss of protein and improve the water retention rate of tofu, which is nearly 1 times more than that of conventional methods. Moreover, tofu is tender, shiny, palatable, clean and hygienic.