Origin

Glucono delta-lactone, commonly abbreviated as GDL, is a food additive recognized by its E number, E575. It is derived from d-gluconic acid and functions in various food processing applications. This ingredient is synthesized to serve specific roles in the food industry, showcasing its versatility and essential nature in culinary science.

Also Known As

Glucono delta-lactone is widely known by its more accessible name, gluconolactone. It is recognized under several aliases, including:

• Gluconolactone
• GDL
• E575

Usages

Glucono delta-lactone finds its applications across a broad spectrum of food processing areas. It is primarily used as a sequestrant, acidifier, or curing agent. Additionally, it plays significant roles in pickling and leavening processes. Its ability to modify pH levels without imparting additional flavors makes it a valuable ingredient in dairy products, tofu manufacturing, and as a leavening acid in bakery applications.

Overview

Glucono delta-lactone (GDL) is a crucial component in the food industry, providing multiple functionalities such as acting as a sequestrant, acidifier, or curing agent. It is distinguished by its form as a white, odorless crystalline powder. The compound’s efficacy in adjusting acidity levels in various food items, without altering their flavor profile, underscores its importance.

Key points include:

• GDL is derived from d-gluconic acid.
• It is used in a wide range of food processing applications, including dairy products, pickling, and bakery items.
• The compound is appreciated for its ability to influence pH levels without adding flavor.

Common Dosage

There is no universally established dosage for Glucono delta-lactone, as its application depends on the specific requirements of the food processing technique or product being developed.

Summary

Glucono delta-lactone plays an indispensable role in the food industry, offering versatility as a sequestrant, acidifier, and curing agent. It is a vital ingredient that contributes to the texture and taste of food products by managing their acidity levels efficiently. Key highlights of GDL include:

• Essential for modifying acidity in food without altering taste.
• Utilized in diverse food processing practices.
• Lacks a standard dosage, tailored to specific food industry needs.

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