| Customization: | Available |
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| CAS No.: | 90-80-2 |
| Formula: | N/a |
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Glucono-Delta Lactone (GDL) CAS 90-80-2 Food Additives Nutrition
Glucono-Delta Lactone (GDL), with the CAS number 90-80-2, is a food additive that is gaining popularity due to its multifunctional properties and wide range of applications in the food industry . GDL is a derivative of glucose and is produced through a fermentation process that involves the oxidation of glucose to gluconic acid, which then cyclizes to form GDL. This cyclic ester is water-soluble and has a mildly acidic taste, making it an excellent ingredient for various food applications.
One of the primary uses of GDL in the food industry is as a slow-release acidulant. It gradually hydrolyzes into gluconic acid, allowing for precise pH adjustments over time. This property is particularly useful in controlling the rate of acidification in food products, such as in the production of certain beverages and baked goods where a slow pH reduction is desired .
GDL also serves as a leavening agent in baked goods. When combined with baking soda, GDL produces carbon dioxide, which contributes to dough expansion and aeration, resulting in a desirable texture and volume in products like bread, cakes, and pastries . Its ability to regulate acidity makes GDL an effective pH control agent, which can extend the shelf life of certain foods by inhibiting the growth of spoilage microorganisms.
In dairy products, GDL is used for coagulation and texture development, ensuring the desired consistency and mouthfeel in products such as yogurt and cheese. It can also be used in the production of tofu, where it helps in the coagulation of soy proteins into curds .
GDL's functional properties include its ability to enhance flavor, improve texture, and provide a slow-release of acid. It is also used in meat and seafood products to improve texture and juiciness by influencing protein coagulation . Furthermore, GDL has been found to have antioxidant properties and can act as an antimicrobial agent, extending the shelf life and reducing microbial counts in products due to its pH-lowering effect
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