Soybeans can be classified based on seed color, composition, origin, and GMO status. Understanding these categories helps tofu and soy food manufacturers select suitable raw materials for stable quality and high production yield. 1. Classification by Seed Coat Color 2. Classification by Chemical Composition 3. Classification by Origin Origin influences protein level, moisture content, and […]
Understanding the sensory changes of spoiled tofu is essential for food safety and quality control in tofu production and processing. Spoilage can be identified through changes in color, odor, and texture, primarily caused by microbial activity. 1. Color Changes Fresh tofu should have a uniform, milky white appearance. Discoloration is often the first sign of […]
In November 2025, the U.S. Soybean Export Council (USSEC) successfully hosted the 2025 U.S. Soy Outlook Conference series across East Asia, bringing together soybean industry leaders, buyers, technical experts, and U.S. Soy farmer representatives in Japan, Taiwan, South Korea, and China. The conference explored key themes including: Global soybean market trends Soybean meal utilization efficiency […]
The yield of tofu and soy products is one of the most important indicators of production efficiency and process control in a tofu factory. In industrial manufacturing, yield is influenced by every processing step. Any deviation or instability in raw materials, processing conditions, or operation methods can lead to yield loss and increased production costs. […]
Tofu and other soy-based foods are often recommended for weight management, not only because they are low in calories, but because soybeans contain bioactive compounds that influence metabolism, digestion, and fat storage. Scientific research shows that soy products can help improve “easy-to-gain-weight” metabolic patterns and reduce the risk of obesity. People who gain weight easily […]
In factory-scale soy product manufacturing, spoilage is mainly caused by microbial growth, which is closely related to raw material contamination, processing hygiene, and sterilization effectiveness. Products such as tofu, soy milk, tofu skin, and dried tofu are rich in protein and moisture, making them highly sensitive to environmental and operational conditions. Soybeans naturally carry microorganisms […]
Common Coagulants Used in Industrial Tofu Production In tofu manufacturing, the choice of coagulant directly determines protein coagulation behavior, texture, water retention, and final product stability.Industrial tofu production commonly uses four types of coagulants: calcium sulfate, magnesium chloride, glucono delta-lactone (GDL), and fermented whey. Each has distinct functional characteristics and application scenarios. Calcium Sulfate (Gypsum, […]
When freshly made tofu becomes sour within a few hours, the primary cause is rapid bacterial growth.The two most critical factors are high temperature and poor hygiene conditions during production, handling, or storage. Main Causes of Rapid Tofu Spoilage 1. High Ambient Temperature (Primary Cause) Tofu contains a high level of protein and moisture, making […]
Introduction Proper hygiene management of machinery and equipment is critical in soy food processing, including tofu, soy milk, yuba, and other soy-based products.Regular cleaning and sanitation not only ensure food safety and product quality, but also help extend equipment service life and comply with international food safety systems such as HACCP and GMP. 1. Regular […]
Introduction Maintaining strict personal hygiene standards for production operators is essential in tofu and soy food manufacturing. Proper hygiene practices help ensure food safety, product quality, and equipment protection, while also complying with international food safety regulations such as HACCP and GMP.The following hygiene requirements apply to all personnel working in soy product processing facilities. […]
