Fresh Tofu
Summary
This tofu product is made from soy milk and contains minimal additives like calcium sulfate and glucano delta lactone, which are commonly used in tofu production. The ingredient list is relatively clean, with no artificial colors, flavors, or preservatives, contributing to its favorable score. However, as a processed food, its score is capped due to its processing level.
At a glance
Key ingredients 5
Molded & Pasteurized Soy MilkNeutral
Soy milk is a plant-based milk alternative made from soybeans. It is often pasteurized to ensure safety and extend shelf life. While it provides protein and is lactose-free, it may contain anti-nutrients that affect mineral absorption.
Risks
Soy milk may contain anti-nutrients like phytic acid, which can interfere with mineral absorption.
Benefits
Soy milk is a good source of plant-based protein and is naturally lactose-free, making it suitable for those with lactose intolerance.
WaterNeutral
Water is a fundamental ingredient used as a solvent and to adjust the consistency of food products. It is essential for hydration and has no caloric content. In this context, it serves as a neutral base for the tofu.
Benefits
Water is essential for hydration and supports various bodily functions.
GDLNeutral
Glucono delta-lactone (GDL) is a naturally occurring food additive used as a coagulant in tofu production. It is considered safe and is often used to achieve a smooth texture. GDL is a mild acid that slowly hydrolyzes to gluconic acid, contributing to the tofu's firmness.
Benefits
GDL helps in achieving the desired texture in tofu without imparting a strong flavor.
Calcium SulfateNeutral
Calcium sulfate is a common coagulant used in tofu production to help solidify the soy milk. It is a source of calcium, which is beneficial for bone health. However, its primary role in tofu is functional rather than nutritional.
Benefits
Provides a source of calcium, which is important for maintaining healthy bones and teeth.
Glucano Delta LactoneNeutral
Glucano delta lactone is another name for glucono delta-lactone, used as a coagulant in tofu. It is a mild acid that helps in the gelling process. It is generally recognized as safe and contributes to the tofu's texture.
Benefits
Assists in achieving the desired texture in tofu without adding a strong flavor.
Processing
Processed Foods
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