Abstract
Without reducing the flavor of tofu, fat was added to tofu in an attempt to increase the calorie. In commercial tofu (soy milk) and instant tofu (hyproton), emulsified fat and dry fat were added, using glucono-lactone and calcium sulfate as coagulating agent. As the results, it was difficult to add emulsified fat while addition of dry fat (cotton seed oil, lard and butter) to the extent of 9.1% to commercial tofu and instant tofu did not reduce the flavor. The product doubled in calorie had good flavor, digestibility and absorption.
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