Glucosactone GDL

Gluconolactone, is prepared by oxidation of glucose to gluconic acid or its salts, purification, desalination, decolorization and concentration. In food industry, it is used as coagulant, stabilizer, sour agent, preservative and preservative. It is a multifunctional food additive, white crystalline or crystalline powder, odorless, sweet before bitter, sour, melting point is 150-152 ℃ (decomposition), soluble in water (room temperature, 60g / 100ml), slightly soluble in ethanol (1g / 100ml), insoluble in ether. The pH value of the newly prepared 1% aqueous solution was 3.5, which changed to 2.5 after 2 hours.

 

With the development of food industry, the application of GDL in food industry is increasing drastically.

 

Uses:

 

FDA approved as non-toxic food additive in 1983. Gluconolactone is a food coagulant permitted by GB2760-1996. It is used for soybean protein and milk protein. When it is used as bean curd coagulant, 0.25% ～ 0.3% is added in soybean milk.

Compared with calcium sulfate, gluconolactone has better water solubility and can be evenly dispersed in soybean milk, The bean curd is delicate and often used with calcium sulfate;

it is used as a leavening agent. Compared with other acids, it is not easy to react at low temperature. After being heated by the chemical book, it turns into gluconic acid, and then reacts with sodium bicarbonate to produce carbon dioxide bubbles. The bubbles are uniform and small.

It can be used as a leavening agent for biscuits, bread, etc., especially for cakes; it can be used as a chelating agent to adjust the P content of milk products It can also be used as toothpaste additive to help remove dental scale, because it can react with dental scale;

it can also be used as photographic developer, vitamin stabilizer and stimulant in medicine and cosmetics; fabric gluing additive; detergent additive; bottle washing agent; metal surface cleaning agent before electroplating, etc.

 

Especially for food industry use,

 

The method of use is stable and coagulant, sour taste agent and chelating agent.

 

1. Precautions for use (1) this product is hydrolyzed in aqueous solution to produce gluconic acid and coagulate the protein. The effect is better than calcium sulfate, calcium chloride and bittern. The tofu made of gluconolactone has good water retention, fine texture, smooth and delicious, and has antiseptic effect on tofu. (2) As a preservative, it has antiseptic effect on mold and general bacteria. It can be used for antiseptic preservation of fish, meat, poultry, shrimp, etc. it can make the appearance of products glossy, not browning, and keep the elasticity of meat quality. (3) As a loosening agent, this product is mixed with sodium bicarbonate to make fermentation powder. When heated with sodium bicarbonate, it has good reaction effect and no peculiar smell. Especially suitable for cakes, fried food and so on.

 

2. Application scope and dosage (1) according to the hygienic standard for the use of food additives (GB2760-1996), gluconolactone can be used for the preservation of fish and shrimp, with the maximum dosage of 0.1g/kg and the residue less than 0.01mg/kg; For sausage (sausage), surimi products, grape juice, bean products (tofu, tofu), the maximum dosage is 3.0g/kg; for fermentation powder, it can be used according to the needs of the production of chemical book. (2) According to FAO / who (1984), it can be used for lunch meat and minced meat, with a limit of 3G / kg. (3) Reference for practical use: ① when making tofu, add 2.5-2.6g of this product per kilogram of soybean milk. This product can be dissolved in a small amount of water, and then added to the soy milk, or the soy milk added with this product can be canned, heated to 80 ℃ with water separation and kept for 15min to form tofu. ② The ratio of gluconolactone and sodium bicarbonate was 2 ∶ 1 to form fermentation powder, and the dosage of gluconolactone could account for 50% ～ 70% of the sour taste agent. It can be used for biscuits, doughnuts and bread, especially for cakes. The dosage is about 0.13% of wheat flour. ③ Adding 0.3% of this product to lunch meat, sausage and red sausage can make the products bright in color, good in water holding capacity, elastic, antiseptic and reduce the formation of nitrosamine. ④ As a chelating agent, it can be used in grape juice or other berry wine to prevent tartar formation. It can be used in dairy products to prevent the formation of milk stone. ⑤ This product can be used in fruit juice drinks and jellies as sour agent, and can also be mixed with sodium bicarbonate to make high-grade drinks. It not only has strong gas production, but also can hydrolyze gluconic acid slowly. It has the characteristics of cool, delicious and no stimulation to the stomach.