1. GDL is a kind of excellent multifunctional food additive. white crystalline granule or powder, easy to dissolve in the water,white crystalline powder, almost odorless,freely soluble in water(60g/ml),has a slightly sweet taste, then sour, sparingly soluble in ethyl alcohol(1g/100ml),almost insoluble ether. Upon addition to water readily forms an mixture of the lactone gdl and gluconic acid.1% solution ph is 3.5,after 2H,PH is 2.5,about 153℃ decomposition.
2. Glucono delta-lactone (GDL) is a naturally-occurring food additive used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. Pure GDL is a white odorless crystalline powder. Glucono-delta-lactone, upon addition to water readily forms an equilibrium mixture of the lactone GDL and gluconic acid. GDL is commonly found in honey, fruit juices, and wine. Being acidic, it adds a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to glucose; one gram of GDL is equivalent to one gram of sugar.
Properties of GDL
1. Concreting for bean curd
2. Intermedium of medicine
3. Preservative and keep fresh for food
4. Gelatification for milk
5. Improving the quality of food
6. Acid condiment
1、 Concreting for bean curd:
Use GDL as concreting to make bean curd, which character is whiteness and delicateness, salineless,without albumen loss and the high rate of output, also operate convenience. Whereas a little sourness for only GDL in precessing tofu, herein, we usually mix GDL and CaSO4 or other concretion in rate of 1:3~2:3 for making bean curd, with dosage 2.5% of dry bean, and best temperature about 4℃.
2、 Intermedium of medicine
GDL can be used in medication such as Glucose and some other medicine, as the nutrition additive avail to health.
3、 Preservative and keep fresh for food
Many food have a further expiry date and delicious when add GDL such as: ham, fish, bread, biscuit, meat and so on.
4、 Gelatification for milk
It is mainly used in producing acidophilus milk or cheese. In industry, it’s twice gel intensity for use GDL in acidification than ferment, with dosage about 0.025%~1.5%.
5、 Improving the quality of food
Use GDL for lunch meat and pork tin, it can improve the effect of chromosome for reducing the dosage of nitrite, which has strong toxicity. Also GDL has the emulsification and preservative function, for improving the quality of meat can, with the maximal dosage 0.3%.
6、 Acid condiment
GDL can be used in vanilla, chocolate, banana, jelly and so on. It is the main acidity matter of compound swelling agent, It can produce carbonate gas slowly, used for making delicious pastry. Moreover, GDL can be used by dairy products and beer industry for preventing milk lapis and wino lapis. Also used in disposing waste water which being proteid as lbumen flocculaten. It’s used widely as swelling agent in food industrial.