|Other Names:||Glucono Delta Lactone (GDL)||CAS No.:||90-80-2|
|MF:||C6H10O6||Place Of Origin:||Shandong,China|
|Appearance:||Fine, White, Crystalline Power Odorless||Product Name:||Glucono-delta-lactone Made In Chin|
|Keywords:||GDL Powder , Glucono Delta Lactone|
Glucono Delta Lactone Powder,
Molecular Weight 178.14 gdl powder,
Food Additive gluconolactone powder
High Quality glucolactone with competitive , Food additive GDL glucono delta lacton / Huiyang brand
Glucono Delta Lactone (GDL)
|Product Name||GLUCONO DELTA LACTONE|
|Packing||in 25kgs bag|
|Shelf Life||2 year, Keep in a cool and dry place|
|Description||The white odorless crystalline powder|
|Reducing substances(as sugar)%||0.5max|
|Heavy metals ppm||10max|
|Sulfate ash %||0.03max|
|e.coli||Not available at 10g|
|Salmonella||Not available at 25g|
|Total count plate||50/G max|
Glucono delta-lactone (GDL), also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone (cyclic ester) of D-gluconic acid. Pure GDL is a white odorless crystalline powder.
GDL is commonly found in honey, fruit juices, personal lubricants, and wine. It is neutral but hydrolyzes in water to gluconic acid which is acidic, adding 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 yields roughly the same amount of metabolic energy as one gram of sugar.
Upon addition to water, GDL is partially hydrolyzed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.
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, saline less, without albumen loss and the high rate of output, also operate convenience. Whereas a little sourness for only GDL in processing tofu, herein, we usually mix GDL and CaSO4 or other concretion in the 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 foods have a further expiry date and delicious when adding 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 the beer industry for preventing milk lipids. Also used in disposing of wastewater which being proteid as albumen flocculation. It’s used widely as a swelling agent in the food industry.
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