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coagulant
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Also known as:coagulants, coag, coagulate, coagulator, coagulants'
A coagulant is an ingredient used to curdle or thicken liquids, commonly employed in the production of cheeses and tofu. It typically has a neutral or slightly earthy flavor and a firm, jelly-like texture when set. Coagulants are essential in international cuisines such as Chinese tofu making, Dutch cheese production, and Indian paneer preparation, helping to transform liquids into solid forms. Historically, natural coagulants like nigari and rennet have been used for centuries, reflecting cultural traditions of dairy and soybean fermentation.
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