How to avoid buying tofu with plaster

For profit many businesses still add gypsum powder in the process of producing tofu to lower production costs. In addition to lowering production costs, gypsum also impacts on substances in soybeans to help pea rise quickly, easy to flocculate, thereby helping production facilities get more finished products.

Photo: plantfoods.org

According to Dr. Nguyen Duy Thinh, Institute of Food Technology, Polytechnic University, who, in the process of producing tofu and investigated to add gypsum, is to increase volume, save soybeans, and reduce costs. But eating these types of gypsum tofu is absolutely not fat.

In fact, many people have exploited gypsum in many different sources and may be contaminated. At this time, gypsum can be impurities such as heavy metal, sediment of soil . it will be very dangerous for people to eat.

Tofu is a rustic, easy-to-digest dish that can provide many nutrients to the body. Therefore, this dish is often selected by many homemakers in the daily menu. But in terms of gypsum powder unknown origin is being used quite arbitrarily in the process of producing tofu as today, to distinguish what is tofu, what is not the type of gypsum is not easy.

According to experts, if you look at it visually, tofu containing gypsum or no plaster is ivory white. However, tofu contains gypsum more often than non-plastered tofu. Tofu is made well and often spongy, when pressing on a piece of water tofu will spill out, when fried or fry eat a piece of soft, delicious, greasy tofu of soybeans.