Glucono Delta Lactone CAS 9000-70-8

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.

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Introduction

Gluconolactone is a food additive that is a white, odorless crystalline powder. The main purpose of gluconate is as a protein coagulant, can be used for tofu production; sour agent, can be used for fruit juice drinks and jelly; preservatives, can be used for fish, meat, poultry, shrimp and other preservative preservation, Not browning, while maintaining the elasticity of meat; leavening agent, and sodium bicarbonate compatibility, mixed into a baking powder for bread food. As a chelating agent, can be used for grape juice or other berry juice, add this product to prevent the formation of tartar. For dairy products, can prevent the formation of milk.

Functions and Applications

Name: Glucono-Delta-Lactone (GDL)
GDL is partially hydrolysed 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.

S/N	Test Items			Standard Requirements			Test Results
1	Sensory test			Colorless or white dry loose grain or crystalline powder			Conform
2	Assay/%			≥99.0			99.4
3	Loss on drying/%			≤1.0			0.15
4	Reducing substance/%			≤0.5			＜0.5
5	Sulfate/%			≤0.03			＜0.03
6	Chloride/%			≤0.02			＜0.02
7	Total arsenic(As)/(mg/kg)			≤3.0			Not detected
8	Lead(Pb)/(mg/kg)			≤2.0			Not detected
Conclusion		Pass
Analyst		Du Shan	Reviewer		Li Yu	QC Head		Song Xiaojing

1. Tofu curdling agent

Using GDL as a protein coagulant to produce tofu, the tofu texture is

white and tender, without the bitter and astringent flavor of brine or

gypsum, no protein loss, high rate of tofu, and easy to use.

2.Dairy gelling agent

It is mainly used for the production of yogurt or cheese.

3. Acidifier

GDL can be added to vanilla extract, chocolate, bananas and other

sweetened fruit desserts and jellies. It is the main acidic substance in the compound bulking agent, and it can produce carbonic acid gas slowly, so that it can produce pastries with distinctive flavors. 3.Is applied as a stabilizer and coagulants can be used for soy sausage, surimi products and grape juice; used as a preservative effect on fish;

may be used as bulking agent for fermentation.

4.Daily Chemical Applications

Tartar cleaner in toothpaste

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