The "inner fat" of tofu brain is gluconic acid inner fat, which is a latest food additive. The inner fat is a non-toxic, white crystal, easily soluble in water and slowly decomposed at 25℃. Used as sour agent, preservative and preservative in food industry. You can buy it in grocery stores or spice shops.

Excellent characteristics

Tofu ordered with it is more delicate, with higher taste and nutritional value, and it is absolutely harmless to the body. The inner fat tofu that everyone saw in the supermarket is made with it.

chemical property

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.