Best Price Glucono-Delta-Lactone

Tofu coagulant:Glucono-Delta-Lactone is the key to produce tender and delicate tofu. Its slow-release acidification property enables soybean protein to coagalize evenly and slowly in hot soybean milk, forming a gel with high water content and uniform texture. Gluconate-δ-lactone is usually better combined with a small amount of calcium sulfate.

Dairy products:

Glucono-Delta-Lactone replaces some or all of the starter cultures to produce acid and is used in cottage cheese, cream cheese, quark cheese, mozzarella cheese, etc., providing a more controlled acidification rate and improving curd quality, flavor and yield.

Meat products:

GDL can improve water retention and tenderness, and reduce the pH of ground meat.

Secondary hair color:

In cured meat products (such as ham and sausage), a slight decrease in pH helps to convert nitrite to nitric oxide and promote the formation of a stable pink color.

Baked Goods:

Glucono-Delta-Lactone provides good swelling effect and structure, and is often used in cakes, cookies, waffles, etc.

Beverages:

GDL provides a mild, refreshing sour taste and is used in fruit juice drinks, carbonated drinks, dairy drinks, etc.

Jam:

Glucono-Delta-Lactone can regulate the acidity and gel strength of jam.

Candy:

Glucono-Delta-Lactone can provide sour taste and control the conversion reaction during the sugar boiling process.