Food Coagulant Glucono Delta-Lactone Gdl for Tofu

• Customization: Available
• CAS No.: 90-80-2
• Formula: C6h10o6
• Model NO.: 90-80-2
• EINECS: 202-016-5
• Composition: Gluconolactone
• Type: Beverage Preservatives
• Effect: Preservative,Coagulant,Sequestrant
• Resource: Natural Preservatives
• Transport Package: 25kg/Bag
• Specification: 99%Min
• Trademark: Flying Deer
• Origin: China
• HS Code: 28363000
• Production Capacity: 5000t/Year

Product Description

Product Description Of Hangzhou Union Food Ingredient GDL Gluconolactone Food Grade Ingredient E575:

 

Appearance:White crystalline powder
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. The European food additive number for it is E575. It is kosher, halal, vegan and GMO free.

Product Name	Gluconolactone
Assay	99.0~100.50%
Identification	Positive
Appearance	Fine, white, crystalline power odorless
Water(Karl Fischer method)	≤0.3%
Reducing substances(as D-glucose)	≤0.5%
As	≤3ppm
Heavy metals	≤10ppm
Lead	≤2ppm
Sulphate ash	≤0.1%
Solubility	>99.9
Chloride	≤0.05%
Yeast	Max.10/g
Aerobe	Max.50/g
Moulog/Mold	Max.10/g
E. coli	Not available at 10 g
Salmonella	Not available at 25 g
Total count plate	Max.50/g
Particle size	15-60mesh

APPLICATION&FUNCTION

1.Used as tofu coagulant
GDL is used as a protein coagulant to produce tofu. The texture of the tofu is white and tender, without the bitterness of brine or gypsum, without protein loss, high tofu yield, and easy to use.

2.As a milk gelling agent
It is mainly used for the production of yogurt or cheese. In industrial use, the gel strength of cow's milk formed by acidification with GDL is about twice that of the fermented type. The dosage of 0.025% to 1.5% in cow's milk can make the product reach the required level. The curd pH, and the milk gel made by holding at 3 ° C at 30 ° C, has a similar structure to the gel made by lactic acid fermentation.

3. As a quality improver
The use of GDL in canned luncheon meat and minced pork can increase the effect of coloring agents, thereby reducing the amount of nitrite that is more toxic, and at the same time, GDL also has emulsification and antiseptic effects, which can improve the quality of canned meat paste The maximum dosage is 0.3%.

4. As an acidifier
GDL can be added to sweet fruit jelly and jelly such as vanilla extract, chocolate, banana, etc. It is the main acidic substance in composite leavening agents. It can slowly generate carbon dioxide gas and can produce flavorful cakes.

FAQ:
1. Who are we?
We start from 2018,sell to Southeast Asia(10.00%),Mid East(15.00%),North America(10.00%),South Asia(30.00%),South America(10.00%),Eastern Europe(5.00%),Africa(20.00%),Oceania(5.00%),Eastern Asia(5.00%). There are total about 11-50 people in our office.

2. How can we guarantee quality?
Always a pre-production sample before mass production;
Always final Inspection before shipment;

3.What can you buy from us?
SODIUM PROPIONATE,SODIUM ACETATE,CALCIUM ACETATE,SORBIC ACID,BENZOIC ACID,SODIUM ACETATE,SODIUM BENZOATE POWDER/GRANULAR,VANILLA,VANILLIN AND SO SO...

4. Why should you buy from us not from other suppliers?
we have 3 factories whom are professional in food preservatives and flavor & fragrances industry as shareholder. have advanced advantage on material purchase stock,production and sales in the market depends on its professional technology.

5. What services can we provide?
Accepted Delivery Terms: FOB,CFR,CIF,EXW,FAS,CIP,FCA,CPT,DEQ,DDP,DDU,Express Delivery,DAF,DES;
Accepted Payment Currency:USD,EUR,JPY,CAD,AUD,HKD,GBP,CNY,CHF;
Accepted Payment Type: T/T,L/C,D/P D/A,MoneyGram,Credit Card,PayPal,Western Union,Cash,Escrow;
Language Spoken:English,Chinese,Spanish,Japanese,Portuguese,German,Arabic,French,Russian,Korean,Hindi,Italian

Application:
1.For Roasted foodstuff,SAPP is widely applied as a leavening agent to roast foodstuffs to control the fermentation speed.
2.For instant noodles,it is applied to reduce the time of rehydration of finished products and keep the noold chewy and complete;
3.For for biscuits and pastries,it is used to shorten the fermentation time, reduce the rate of product damage, loose and neat space, and extend the storage period.

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