|
| Brand Name: | RENZE |
| Model Number: | Preservatives |
| MOQ: | 1000 kilograms |
| Price: | USD1-6/kilograms |
| Payment Terms: | L/C,D/A,D/P,T/T |
| Supply Ability: | 9999tons |
Preservatives for Tofu Jelly Glucono Delta Lactone GDL Food Additives
Product Description
GDL can be used in tofu, cheese, yogurt, juice, pastries, canned goods, etc.
| Property | Specification |
|---|---|
| Chemical Name | Glucono Delta-Lactone (GDL) |
| Chemical Formula | C₆H₁₀O₆ |
| CAS No. | 90-80-2 |
| Molecular Weight | 178.14 g/mol |
| Appearance | White crystalline powder |
| Purity | ≥99% (Food Grade) |
| pH (1% Solution) | ~3.5 (weak acid after hydrolysis) |
| Solubility | Freely soluble in water; partially soluble in ethanol |
| Melting Point | 150–153°C (decomposes) |
| Heavy Metals | ≤10 ppm (As per FDA/EC standards) |
| Microbial Limits | Total plate count ≤1000 CFU/g; pathogens absent |
| Storage Conditions | Cool, dry place (<25°C); avoid moisture |
| Shelf Life | 24 months (in original sealed packaging) |
| Certifications | Kosher, Halal, Non-GMO, GRAS, FDA 21 CFR 184 |
| Applications | Tofu/jelly coagulant, dairy alternatives, meat preservation, bakery leavening, pH regulator, plant-based foods |
Applications:
|
Product Name |
Glucono delta-lactone powder |
|
Appearance |
White Powder |
|
Dosage Form |
Powder, Capsules, Tablets |
|
Storage |
Keep in a cool, dry, dark location in a tightly sealed container or cylinder. |
|
Shelf Life |
24 Months |
Q1: What is the greatest advantage of lactone tofu made with GDL compared to tofu made with traditional gypsum or salt brine?
A1:The greatest advantage of Renze GDL lies in its extremely tender and smooth texture and stable quality. Lactone tofu has a texture as smooth as pudding, and it has good water retention. Its yield and shelf life are both higher, making it suitable for the market.
Q2: Can GDL be used in other foods besides making tofu? How safe is it?
A2: Of course. Renze GDL is a safe and multi-functional food additive.
Versatility: Besides serving as a coagulant for tofu, it is also a mild acidulant used in beverages and candies. It is a key component of leavening agents and is used in steamed buns and cakes. It is used as a gel promoter in jelly and pudding to make the texture more stable. It can also play a certain anti-corrosion role.
Safety: GDL is a natural oxidation product of glucose and is widely present in natural foods such as honey and fruit juice.
Q3: What are the practical operational advantages of using GDL for food producers?
A3: The process control of Renze GDL is simpler and the yield rate is higher. Easy to use, just mix well. The reaction is controllable and the quality is uniform.
