High Quality GDL Glucono Delta Lactone As Leavening Agent

High Quality GDL Glucono Delta Lactone As Leavening Agent

Glucono delta-lactone (GDL), also known as gluconolactone, is a food additive, used as a sequestrant, an acidifier, or acuring, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. Product Description Product Application

Description


Glucono delta-lactone (GDL), also known as gluconolactone, is a food additive,

used as a sequestrant, an acidifier, or acuring, pickling, or leavening agent.

It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder.

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Product Description



Name:Glucono-δ-lactone(GDL)


Chemical formula:C6H10O6

CAS number:90-80-2

Density:1.72g/cm3

Melting point:151-155℃

Boiling point:446.4°C at 760 mmHg

Security Term:S24/25

Flashing point:192.3

Relative molecular mass:178.14

EINECS:202-016-5

Vapor pressure:7.6E-10mmHg at 25°C


Product Application


Protein coagulation preservation

Tofu, tofu flower: 500 grams of soybean milk, add lactone 1.25-1.3 grams

cheese

0.25-0.3% of milk weight

Bread and cake fluffy

Lactone and baking soda (2:1) are 2.5% of the flour weight

Color aid and antisepsis of animal products

0.25-0.3% proportion

Preservation of fish and shrimp

Maximum use 0.1g/kg

Sausage surimi

Maximum use 3.0g/kg

Beverage flavoring gas production

Lactone and baking soda (2:1) are added in proper amount


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This product in aqueous solution to produce gluconic acid, the protein coagulation, the effect than calcium sulfate, calcium chloride and salt brine good. Made with the goods tofu good water retention, fine texture, Huanen delicious, and has a preservative effect.



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as the preservative, the goods on the mold and the general bacteria with anti-corrosion effect, can be used for fish, meat, poultry, shrimp and other preservative preservation, so that the appearance of glossy products, not browning, while maintaining the elasticity of meat.



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as a loose agent, the goods and sodium bicarbonate in a certain proportion of mixed into a baking powder. Heating gluconic acid and sodium bicarbonate will react, resulting in carbon dioxide, bulky effect is good, no smell. Particularly suitable for pastries, fried foods and so on.






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