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Does brine tofu destroy the metastability of colloid?
Bitter bean curd refers to the process of adding brine to soybean milk to turn soybean milk into bean curd (bean curd becomes tofu after being squeezed).

Soymilk is colloid, the dispersion medium is water, and the dispersed phase is mainly protein. Saline is a concentrated electrolyte solution. Colloid aggregates after adding electrolyte, that is, electrolyte destroys the stability of colloid.

Therefore, brine point theory is a process of destroying colloid stability.