Glucono-delta-Lactone

Details:

Glucono delta-lactone (GDL) is a naturally occurring 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.

GDL is commonly found in honey, fruit juices, personal lubricants, and wine[citation needed]. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to glucose; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar.

Upon addition to water, 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.

The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.

Application:

(1) Producing glucose acid in hydrolysis and curdling protein, which make more effect than calcium sulfate, calcium chloride and bittern. Tofu, made with Glucono delta-lactone, has great water retention, fine texture, smooth and delicious taste, and has antiseptic effect.

(2) As a preservative, it has antiseptic effect to mold and bacteria , can be used for meat, poultry, fish, shrimp, antisepsis, make product outward appearance luster, Browning, and can keep the flesh elasticity.

(3) As a leavening agent, this product can product ferment powder mixed with sodium bicarbonate. Heating of glucose acid react with sodium bicarbonate and produce carbon dioxide to achieve good bulk effect without peculiar smell. Especially suitable for used in cakes, fried food, etc.