At present, the most commonly used coagulant is Lactone, also known as gluconic acid, gluconolactone, lactone, GDL and so on. Generally, it can be found in bakery stores, food additive stores and food wholesale markets.

Glucono delta-lactone white crystal or crystalline powder, odorless, sweet first and then bitter, sour. Melting point150 ~152℃ (decomposition) Soluble in water (room temperature, 60g/ 100mL), slightly soluble in ethanol (1g/ 100mL), insoluble in ether. Hydrolyzed into an equilibrium solution of gluconic acid and lactone in aqueous solution, and the pH value of the newly prepared 1% aqueous solution was 3.5, which changed to 2.5 after 2 hours.

Extended data

With the development of food industry, GDL has been widely used in food industry, which can be summarized as follows:

(1) The hydrolysis reaction of this product in solution leads to gluconic acid, which makes the protein coagulate. The actual effect is better than that of calcium bicarbonate, calcium chloride and bittern. The tofu made from this product has good water solubility, fine material, soft and refreshing taste, and has anti-corrosion effect.

(2) As an additive, it has anti-corrosion effect on molds and common germs, and can be used for anti-corrosion refrigeration of fish, meat, poultry, shrimp, etc., so that the appearance of the product is shiny and does not brown, and in addition, it can maintain the extensibility of the meat ground.

(3) As a loosening agent, this product is mixed with sodium bicarbonate to make yeast powder. When heated, gluconic acid reacts with sodium bicarbonate to form carbon dioxide, and the bulking agent has good effect and no odor. Very suitable for snacks, fried food, etc.

Baidu encyclopedia-gluconolactone