Glucono Delta Lactone

Glucono Delta Lactone as a white crystal or crystalline powder, sometimes slightly smell. Taste sweet start, and later was a little sour. A flavoring agent, tofu coagulator, PH reducing agents and leavening agent of raw materials.

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About Glucono Delta Lactone

Glucono Delta Lactone as a white crystalline powder, odorless, sweet taste after the first acid, turning on the water, micro-content in ethanol. Glucono Delta Lactone protein can form a sol-gel, and a certain degree of corrosion resistance. Glucono Delta Lactone as a good multi-functional food additive, it is mainly used for protein coagulant, acid agents, bulk agents, preservatives, flavoring agents, adhesives, etc. Glucono Delta Lactone is widely used in food, daily use of chemicals, pharmaceuticals, cosmetics, metal cleaning and organic synthesis. E575 non-toxic to humans, harmless, it is a good stabilizer, coagulants, sour agent and chelating agent.

Glucono Delta Lactone applications:
Tofu is a traditional point of gypsum and brine into, under modern science has invented better than gypsum and brine products - Glucono Delta Lactone. Point out the tofu with the Glucono Delta Lactone is more delicate flavor and nutritional value is also higher, we see in the supermarket is to use the fat tofu Glucono Delta Lactone points into. Glucono Delta Lactone is used to flavor, tofu coagulator, PH reducing agents and leavening agent of raw materials. E575 is widely used in food, do preservative, flavoring agent. Glucono Delta Lactone generate added to milk to prevent milk stone. Stone can be used for beer brewing industry to prevent the agent. E575 added to toothpaste to help remove tartar.

References on Glucono Delta Lactone

[1]. Chun JY, Choi MJ, Min SG, Hong GP. Effects of binders combined with glucono-δ-lactone on the quality characteristics of pressure-induced cold-set restructured pork. Meat Sci. 2014 Oct;98(2):158-63.

[2]. Grygorczyk A, Corredig M. Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone. Food Chem. 2013 Dec 1;141(3):1716-21.

[3]. Li F, Kong X, Zhang C, Hua Y. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone. J Sci Food Agric. 2011 Sep;91(12):2186-91.

[4]. Tang CH, Chen L, Foegeding EA. Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification. J Agric Food Chem. 2011 Apr 27;59(8):4071-7.