GLUCONO-DELTA-LACTONE

CAS No.: 90-80-2
H.S code:2932209090
Chemical formula: C6H10O6
E-number:E575

It is a widely used food additive. It is  generally white  crystals or crystalline powder.

Almost odorless, the taste is sweet and then sour. It decomposes at about  153°C and easily dissolves in water. Slow hydrolysis in the liquid forms an equilibrium state of gluconic acid and  δ -lactone and γ-lactone. Slightly soluble in ethanol, insoluble in ether.

PROCESS FLOW CHART

1. Concentrated  sulfuric acid (content  9 8 %) is configured into a 6% sulfuric acid solution with a density of 1.052 g/ml, which is used as a continuous ion exchange system regeneration agent.

2. The feeding tank is the specific parameter of the process control key, the temperature is 25-30  degrees, the specific gravity is 1.22-1.24,  the  content is 40%, the mixing time is 1hour, and the raw material  acceptance report that

meets the sanitary standard.

3. Sodium gluconate(4 0%) solution is de-sodiumized by continuous ion exchange system to make 35% gluconic acid solution ready to beconcentrated and evaporated.

4. The 35% gluconic acid solution  is  concentrated by the three-effect evaporator and the single-effect evaporator to about  85%, and the density is 1.44g/ml

Applications:
Raw  materials  for  flavoring  agent, bean  curd  coagulant,   PH lowering  agent  and leavening agent......

Let's explore the benefits of incorporating GDL into your food production processes:

Chemistry and Production #FoodScience GDL is a naturally occurring compound derived from glucose through a fermentation process involving the oxidation of glucose to gluconic acid, which then cyclizes to form GDL. This cyclic ester is readily water-soluble and contributes a mildly acidic taste to food products.

Unique Attributes and Functional Properties #FoodProcessing

1. Slow Release Acidulant: GDL serves as a slow-release acidulant, gradually hydrolyzing into gluconic acid, allowing for precise pH adjustments over time.
2. Leavening Agent: In baked goods, GDL functions as a leavening agent, producing carbon dioxide when combined with baking soda, contributing to dough expansion and aeration.
3. Protein Coagulation: GDL's acidification effect is leveraged in protein coagulation, making it an essential ingredient in the production of tofu and other coagulated products.
4. pH Control and Shelf Life Extension: GDL can extend the shelf life of certain foods by inhibiting the growth of spoilage microorganisms through maintaining the desired pH level.
5. Texture Enhancement: GDL's interaction with proteins can lead to improved texture and moisture retention in meat products, enhancing their overall quality and sensory attributes.

Applications in the Food Industry #FoodApplications GDL's versatility is reflected in its widespread applications across different food categories:

• Dairy and Dairy Alternatives: GDL contributes to coagulation and texture development in products like yogurt and cheese.
• Bakery and Confectionery: GDL serves as a leavening agent in baked goods, enhancing the rise and texture of dough.
• Meat and Seafood: GDL is employed to improve the texture and juiciness of processed meat products.

Conclusion: The Multifunctional Marvel #FoodIndustryInnovation GLUCONO-DELTA-LACTONE is more than just an additive; it's a key to unlocking the potential of your food products. With its ability to regulate acidity, enhance flavors, and improve textures, GDL is the smart choice for businesses looking to innovate and improve their offerings. Make GLUCONO-DELTA-LACTONE a part of your supply chain today and experience the difference it can make in the quality and appeal of your products. Discover the potential of GDL and let it drive the success of your business tomorrow.