Natural Food Additive Gluconolactone/Gluconolactone Powder CAS NO. 90-80-2

  • CasNo90-80-2
  • Molecular FormulaC17H14N2
  • Purity99% min
  • AppearanceWhite Powder
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Product Details

Quick Details

  • CasNo: 90-80-2
  • Molecular Formula: C17H14N2
  • Appearance: White Powder
  • Delivery Time: 3
  • Throughput: 10000|Kilogram|Day
  • Purity: 99% min

Name:Gluconolactone

CAS No.:90-80-2
MF:C6H10O6
Place of Origin: China (Mainland)
Appearance&Smell: Colorless or White crystalline powder, odorless
Purity:99.5% 

Gluconolactone is obtained by oxidation of glucose to gluconic acid or its salts, which is purified by desalting, decolorization, concentration and crystallization. Used as a coagulant, stabilizer, sour agent, preservative and preservative in the food industry, it is a multifunctional food additive.

Function

1) Gluconolactone is used as chelating agent in milk products

2) Gluconolactone is used as synergist of preservative, enhance the preservation effect, reduce the actual dosage of food preservatives, avoid the risk of excessive use of preservatives. It can be applied to cakes, bread, moon cakes, pastries, desserts and other foods

3) Gluconolactone is used in cosmetics for anti-wrinkle and removing wrinkle

4) In treatment of industrial wastewater containing protein, Gluconolactone is used as protein flocculant.

Application

1.  Used as a tofu coagulant
GDL is used as a protein coagulant to produce tofu. The texture of tofu is white and tender, the bitter taste of useless brine or gypsum, no protein loss, high tofu rate, and convenient use. In view of the slightly sour taste of tofu when GDL is used alone, GDL and CaSO4 or other coagulants are often mixed in a ratio of 1:3 to 2:3, the amount of which is 2.5% of the weight of dried beans, and the temperature is controlled at about 4 °C. good results.

2. Used as milk gelling agent
Mainly used in the production of yogurt or cheese. In industrial use, the gel strength of the milk formed by acidification with GDL is about twice that of the fermented type. The amount of the gel is about 0.025% to 1.5% in the milk to make the product meet the needs. The curd pH, and the bovine milk gel prepared by incubating at 30 ° C when added with 3% has a similar structure to the gel produced by lactic acid fermentation.

3. Used as a quality improver
The use of GDL for luncheon meat and canned pork can increase the effect of the coloring agent, thereby reducing the amount of toxic nitrite, and the GDL also has an emulsification effect, antiseptic effect, etc., thereby improving the quality of the canned meat. The maximum dosage is 0.3%.

4. used as an acidifier
GDL can be added to vanilla extract, chocolate, banana and other sweet sherbet and jelly. It is the main acidic substance in the composite leavening agent. It can slowly produce carbonic acid gas and can produce unique flavors.

In addition, GDL can also be used as a chelating agent in the dairy industry, preventing the formation of milk stone and tartar in the beer industry; as a protein south flocculant in the treatment of industrial wastewater containing protein; as a leavening agent is also widely used.