GDL for Food
GDL for food Glucono delta lactone (GDL) is a natural constituent of many foods. It can be found in honey, fruit juices, wine and many fermented products. As a natural food acid it contributes to the tangy flavor of various foods and since it lowers the pH it also helps preserve the food from...
GDL for food
Glucono delta lactone (GDL) is a natural constituent of many foods. It can be found in honey, fruit juices, wine and many fermented products. As a natural food acid it contributes to the tangy flavor of various foods and since it lowers the pH it also helps preserve the food from deterioration by enzymes and microorganisms.
Glucono delta-lactone (GDL) is a white odourless, crystalline powder in its pure form and is used as a natural food additive. GDL is ordinarily produced by fermentation using Aspergillus niger, a fungus that is known to be a common food contaminant. As such, it has multiple uses. It is one of the most common sequestrants whose role as an additive is to improve the quality and stability of foods. Further it may be used as an acidifier though it is rarely used for this purpose as it is a slow-release acidulant. It can act as a curing agent, especially to accelerate the development of cure colour in smoked meats thereby reducing the overall smoking time. As a curing accelerator, it works to preserve the colour of cured meat products during storage as well. It is sometimes used as a pickling agent too. Its use has been stated as a leavening agent in some forms of instant breads. In some cases it may be used as a pH stabiliser, as it provides a very gradual, progressive and consistent drop of pH to equilibrium.
GDL is a natural constituent of different foods and its presence has been elicited in honey, natural fresh fruit juices, wine as well as in other fermented products. As such GDL is a neutral compound but when it reacts with water it undergoes hydrolysis to produce Gluconic acid. In this manner, it lends a sour or tangy taste to foods, though not to the extent of lemon juice. It has approximately a third of the sourness of citric acid.
GDL in Tofu-production
Traditionally tofu-making involves several steps - wherein the soybeans are washed, soaked, crushed and cooked into the likeness of soymilk or “slurry”. It is at this stage that the coagulant is added. The quality that makes GDL suited to this procedure is that the gradual acidification brought about by the GDL initiates the curdling of the protein. GDL when used in combination with calcium chloride or preferably calcium sulphate coagulates the soymilk to produce a creamy, custard-like end-product – the silken smooth tofu. Studies comparing various coagulants used in tofu-production revealed that GDL yielded the best texture on the basis of smoothness. However it may not be suitable in the production of the other tofu types- soft tofu and hard tofu. GDL is used in silken tofu production at a level of only about 0.4%.
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Meet the specifications outlined in the Food Chemicals Codex. Glucono delta lactone is recognized as a GRAS (Generally Recognized as Safe) food additive
GDL is commonly found in honey, fruit juices, and wine. Being acidic, it adds 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 is equivalent to one gram of sugar. In processed foods, GDL functions as a curing and pickling agent; leavening agent; pH control agent; and sequestrant.
STORAGE & HANDLING:
Glucono Delta Lactone should be stored at room temperature in a dry location.