Posted on 8/21/2024
Coagulation, Thrombosis, Hemostasis
Eggs are a food in themselves, not a chemical coagulant. In cooking, eggs are usually used as an ingredient to increase nutrition and improve the taste of food, rather than as a coagulant. However, in certain specific food production processes, such as making tofu pudding, eggs can be used as coagulants. By adding a small amount of salt to increase its coagulability, it ...