Usually lactone tofu is also a kind of silk tofu on the market, but the coagulant used is gluconic acid δ -lactone acid.
The difference between kapok tofu and silk tofu;
First, the production is different.
Kapok tofu: It is made of protein tofu, non-GMO soy protein isolate and vegetable oil.
Silk tofu: tofu made with mixed coagulants.
Second, the characteristics are different.
Kapok tofu: soft in taste.
Silk tofu: fine texture.
Extended data:
Glucono-δ-lactonic acid has good solidification formability, high tofu yield and easy processing, and general manufacturers can produce tofu with internal fat. But the disadvantage is sour taste and poor taste.
Silk tofu in Japanese market usually uses mixed coagulants. Considering the coagulation speed, hardness and taste of tofu, it is generally made of gypsum, lactic acid and magnesium chloride in different proportions.
Magnesium chloride (brine) is the coagulant of high-quality tofu, but magnesium chloride is characterized by fast solidification speed and poor water retention, and it is difficult to make silk tofu, which is difficult for ordinary enterprises and small workshops to operate and produce.
Baidu encyclopedia-kapok tofu
Baidu encyclopedia-silk tofu
Baidu Encyclopedia-Tofu for Internal Hemorrhoids