Dairy Products Raw Material and Additive Glucono Delta Lactone

Glucona Delta Lactone(GDL),a non-toxic white crystalline powder, is obtained from the oxidation of glucose to gluconic acid or its salts by purification, decolorization, concentration and crystallization. GDL, soluble in water, slow decomposition under 25ºC, is widely used in food industry.

Glucono delta-lactone (abbreviation GDL) or gluconolactone, an inner ester of gluconic acid, is a naturally occurring ingredient commonly used as a coagulant in tofu making, a leavening acid in bakery, a mild acidulant in cheese and meat products, and a sequestrant in some food applications.

GDL can be added to sweet fruit juices and jellies such as vanilla extract, chocolate, and banana. It is the main acidic substance in the compound leavening agent and can slowly produce , which can produce unique flavor cakes.

This product is compatible with sodium bicarbonate and mixed to make baking powder. When heated, gluconic acid reacts with sodium bicarbonate, which has good leavening effect and no odor. It can also be used in biscuits, fried rolls and bread, especially for cakes.

It has an antiseptic effect on mold and general bacteria, and can be used for the preservation of fish, meat, poultry, shrimp, etc., making the products shiny and not browning, while maintaining the elasticity of the meat. Adding an appropriate amount of this product to luncheon meat, sausages, red sausages, etc. can make the products bright in color, good in water retention, elastic, and have an antiseptic effect, and can also reduce the formation of nitrosamines in the products.

The European food additive number for it is E575. It is kosher, halal, vegan and GMO free.