Coagulants

Coagulants are substances used to help liquids thicken and solidify, forming a gel or curd. They are often derived from plant sources, such as soybeans or certain seaweeds, or from mineral salts. The process involves altering the protein structure of a liquid, causing it to clump together.

Coagulants are essential in food production for creating solid textures from liquids. In the dairy industry, they are used to make cheese and yogurt. For plant-based products like tofu, coagulants are used to solidify soy milk into a curd, which is then pressed into blocks.

Coagulants used in food are generally recognized as safe (GRAS) by the FDA. Common coagulants like calcium sulfate and magnesium chloride have been evaluated by international bodies such as JECFA, which has established acceptable daily intakes. At typical consumption levels, these ingredients are not associated with adverse health effects. Evidence does not suggest significant health concerns for most consumers.