Glucono delta lactone (GDL)

also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier,or a curing, pickling, or leavening agent. It is alactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder.

Items Specification Results
Appearance White crystal powder Confirm
Assay,% ≥ 99.5 99.51
Water content,% ≤ 0.5 0.3
Reducing Substances,% ≤ 0.5 0.1
Lead,ppm ≤ 4 4
Heavy metals,ppm ≤ 20 5
Ash,ppm ≤ 10 1
Sulphate Ash,% ≤ 0.05 0.009
Loss on dry,% ≤ 0.1 0.08
Chloride,% ≤ 0.01 0.003
Arsenic,ppm ≤ 5 1

GDL is commonly found in honey, fruit juices, personal lubricants, wine and has been marketed for use in feta cheese.

For fish and prawn 0.1g/kg, residue is not more than 0.01 mg/kg;
For sausage, fish meat paste, grape juice, bean product, the max dosage is 3.0g/kg;

It can work with sodium bicarbonate in the ration of 2:1 to make cracker, bread and cake, the dosage is 0.13% of weight of flour .It is made of starch, is not-toxic and harmless to Human.

GDL is commonly found in honey, fruit juices, personal lubricants, wine[citation needed], and has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar.

Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.

The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3. (via wikipedia)

Storage:

This product keep in shaded, cool and air places. The shelf time is 2 years. It is a non-dangerous product and can be transported as a common chemical product. protect them from sunshine or rain. Handle with care in order to avoid damaging the package.

Application:

GDL is commonly found in honey, fruit juices, personal lubricants, and wine[citation needed]. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding 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 yields roughly the same amount of metabolic energy as one gram of sugar.

Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.

The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.

Usage:

GDL is commonly found in honey, fruit juices, personal lubricants, and wine[citation needed]. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding 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 yields roughly the same amount of metabolic energy as one gram of sugar.

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Terms Specifications
Identification Positive
Appearance Fine, White, Crystalline power odorless
Assay 99.0~100.50%
Water(Karl Fischer method) ≤0.2%
Reducing substances(as D-glucose) ≤0.5%
As ≤3ppm
Heavy metals ≤10ppm
Lead ≤1ppm
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—100mesh

1、Concreting for bean curd:
Use GDL as concreting to make bean curd, which character is whiteness and delicateness, salineless,without albumen loss and the high rate of output, also operate convenience. Whereas a little sourness for only GDL in precessing tofu, herein, we usually mix GDL and CaSO4 or other concretion in rate of 1:3~2:3 for making bean curd, with dosage 2.5% of dry bean, and best temperature about 4℃.

2、Intermedium of medicine
GDL can be used in medication such as Glucose and some other medicine, as the nutrition additive avail to health.

3、Preservative and keep fresh for food
Many food have a further expiry date and delicious when add GDL such as: ham, fish, bread, biscuit, meat and so on.

4、Gelatification for milk
It is mainly used in producing acidophilus milk or cheese. In
industry, it’s twice gel intensity for use GDL in acidification than ferment, with dosage about 0.025%~1.5%.

5、Improving the quality of food
Use GDL for lunch meat and pork tin, it can improve the effect of chromosome for reducing the dosage of nitrite, which has strong toxicity. Also GDL has the emulsification and preservative function, for improving the quality of meat can, with the maximal dosage 0.3%.

6、Acid condiment
GDL can be used in vanilla, chocolate, banana, jelly and so on. It is the main acidity matter of compound swelling agent, It can produce carbonate gas slowly, used for making delicious pastry. Moreover, GDL can be used by dairy products and beer industry for preventing milk lapis and wino lapis. Also used in disposing waste water which being proteid as lbumen flocculaten. It’s used widely as swelling agent in food industrial.