Manufacture Supply Food Grade Gluconolactone Gdl Widely Used for Food Additive/Food Preservatives and Stabilizer

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Application

Using GDL as protein coagulant to produce tofu, tofu texture is white and delicate, without the bitter taste of brine or gypsum, no protein loss, high yield of tofu, and easy to use. In view of the fact that tofu has a slightly sour taste when GDL is used alone, GDL is often mixed with CaSO4 or other coagulant according to the ratio of 1:3 ~ 2:3. The dosage is 2.5% of dry bean weight, and the temperature is controlled at about 4ºC. [1]

2. As a milk gelling agent

It is mainly used for the production of yogurt or cheese. In industrial use, the gel strength of milk formed by GDL acidification is about 2 times that of fermented type. The dosage of GDL acidification can make the product reach the required curd pH after adding 0.025% ~ 1.5% in milk. The milk gels produced by the addition of 3% and holding at 30ºC had similar structure to the gels produced by lactic acid fermentation.

3. As a quality amendment

The use of GDL in spam and canned ground pork can increase the effect of hair colorant and reduce the dosage of toxic nitrite. At the same time, GDL also has emulsification and anti-corrosion effects, so as to improve the quality of canned meat. The maximum dosage of GDL is 0.3%.

4. As an acidifier

GDL can be added to sweet sherffles and jellies such as vanilla extract, chocolate and banana. It is the main acidic substance in compound raising agent, and can slowly produce carbonate gas, which can produce distinctive pastries.

In addition, GDL can also be used as a chelating agent in the dairy industry, beer industry to prevent the formation of cream, tartar; As a protein south flocculant used in the treatment of industrial wastewater containing protein; It is also widely used as a leavening agent.

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