Is "hard tofu" not suitable for supplementing? Professor reveals the functions of 4 common food additives of bean products

I posted supplementary vitamin D and calcium on 2021-12-15? Can the Bone Relief Association’s suggestions be trusted? , Reader fullyoriginal1243f13a4d responded on 2024-10-30:

Please ask if the additives (silicon, fatty acid sorbitan, carboxymethyl fiber calcin, and polychlorinated) in the fully sold white bean dry beans every day is OK?

First, this reader will leave a message in this article, which should be related to "replenishing calcification", but the content of dried tofu calcification depends on the production method. Please read below.

{9 But whether it is silicone resin, or silicone oxygen resin, it has nothing to do with "tree" and has nothing to do with "free". They are just physically similar to resin.

Silicon Oxygen resin has many members, and its names and chemical structures are very confusing (often missed), and their uses are also very wide (industry, medicine, food, etc.). In the legal dosage range, their use for food addition is safe and unscrupulous. I discussed "silicon oil" and "silicon rubber" in the safety of baking papers published on 2023-10-17, and also pointed out that they are both safe.

The "Scope of Use of Food Additives and Limited Quantity and Specification Standards" published by the Taiwan Ministry of Welfare has a brief introduction to silicone resin. It says: Silicon Resin (Polydimethyl siloxane) in English. This product can be used in various types of foods; the dosage is below 0.05g/kg. Limited to defoaming. (Note: Silicon Resin is wrong, Silicone Resin is right)

"Limited defoaming"? What bubbles should be eliminated?

I made my own bean past 20 years ago as breakfast drinks, and I have had about 20 years of experience. When making bean curd, the most time-consuming and tightest step is to "defoam". People must stand by the turtle and stand by at any time for about 15 minutes.

Most soybeans, including yellow beans, contain high amounts of red hemoglobin, and this toxin is fatal, so the beans must be fully cooked before they can be eaten. Please see the truth about raw food, cooked food, anti-nutrients and plant reverse sprouts; the harmful lectin.

However, it is not easy to cook the beans thoroughly. Because soybeans contain a lot of protein and saponin, a large number of bubbles will form during the cooking process, causing the illusion of boiling and a more serious overflowing phenomenon. If not processed properly, not only will there be a lot of whole beans left, but the pot and pot will also be wrapped with a layer of glue that cannot be washed or scraped off.

Therefore, "defoaming" becomes a necessary but nervous step in the process of making beans. (Note: I later learned that when cooking bean curd at home, you can add a little salad oil to make foam, but the salad oil itself is prone to sourness and affect the flavor of the bean curd)

Of course, it is impossible for the bean curd and tofu industry to use manual "defoaming", but use "defoaming agent" to solve the problem. "Silicon resin" is a very good "defoaming agent". (Note: Bubble also affects the appearance and taste of tofu and dried tofu)

2. Fatty acid sorbitan esters

The "Scope of Use of Food Additives and Limited and Specifications" published by the Taiwan Ministry of Fuli has a brief introduction to the fatty acid sorbitan esters. It says: a type of emulsifier, Sorbitan fatty acid ester in English, and this product can be used in practical and appropriate quantities in various foods.

's name is sensible. Emulsifiers are meant to "emulsify" the various ingredients in the food together, so as to increase the dense taste. Most of the ice cream, chocolate, salad sauce, etc. contain emulsifiers.

III. Carboxymethyl fiber calcines

The "Scope of Use and Limits and Specifications for Food Additives" published by the Taiwan Ministry of Welfare has a brief introduction to carboxymethyl fiber calcines. It says: a viscous agent (paste), which is Sodium Carboxymethyl Cellulose in English. This product can be used in various types of foods; the dosage is less than 20g/kg.

's name is sensible, viscous agent is to make the various ingredients in the food "possimilar" together, so that it can increase the taste of the Q-shaped puff. Most of the ice cream, dry cakes, etc. contain viscous agents.

A European Union paper in 2020 confirms the safety of carboxymethyl cellulose, please see Safety and efficiency of sodium carboxymethyl cellulose for all animal species.

4. Oxygen Chloride

The "Scope of Use of Food Additives and Limits and Specifications" published by the Taiwan Ministry of Welfare of China has a brief introduction to Oxygen Chloride. It says: Quality improvement, manufacturing and food manufacturing agent, Magnesium Chloride, this product can be used appropriately in various food types as needed. Limited to use when manufacturing or processing of food.

I believe everyone knows that salt is calcinium chloride, and the only difference between it and calcinium chloride is that calcinium is replaced by calcinium. In fact, there are many brands of Oxygen chloride supplements on the market. Please see if the lack of health is the beginning of the disease? and L-Suconic Acid Oxygen Replenishment: Touting and Reality.

What is more interesting is that Oxygen chloride is the main ingredient of "Nigari", and "Salt" is a solidifier for making "hard tofu". This is a "soft tofu" made with gypsum (calcium sulfate) as a solidifying agent. Therefore, "hard tofu" is not suitable for "supplementing". (Note: Yellow beans contain a lot of calcines, but only about 10% left after making beans).

Original text: Is the additives in dried white jade bean OK?

Responsible editor: Gu Zihuan