They are coagulants. Coagulants are ingredients that are used for thickening up soy milk to make tofu. The resulting curds are pressed, similar to cheese processing, and a tofu block is formed. Some of our tofu products have a combination of the different coagulants which creates a desired texture or consistency. These coagulants are all natural food grade compounds. Magnesium chloride, or nigari, is a coagulant made from sea water extract and promotes a smooth and tender texture. Glucono delta lactone is a derivative of corn starch and although the word lactone sounds similar to “lactose” or “lactate,” it is completely dairy-free. Calcium sulphate is made from naturally mined high purity white gypsum and helps to make a tofu that is rich in calcium.