Internal lipid, also known as gluconolactone, is prepared by oxidation of glucose into gluconic acid or its salts, purification, desalination, decoloration, concentration and crystallization. It is an acid coagulant, and its principle is to decompose it into gluconic acid by heating in water, so as to coagulate protein. Used as coagulant, stabilizer, souring agent, preservative and preservative in food industry, it is a multifunctional food additive.

Extended data:

With the development of the food industry, the application of endogenous lipids in the food industry is increasing, which can be summarized as follows:

1. Used as a coagulant for tofu.

Using internal fat as protein coagulant to produce tofu, the texture of tofu is white and tender, which has no bitter taste of brine or gypsum, no protein loss, high tofu yield and convenient use.

Second, as a milk gelling agent

It is mainly used to produce yogurt or cheese. In industrial use, the gel strength of milk acidified by internal fat is about 2 times that of fermented milk, and the product can reach the required curd PH after being in milk.

Third, as a quality improver

The application of internal fat in canned lunch meat and minced pork can increase the effect of chromogenic agent, thus reducing the dosage of toxic nitrite. At the same time, internal fat also has emulsifying effect and antiseptic effect, thus improving the quality of canned minced meat, and its maximum dosage is 0.3%.

Fourth, as an acidifying agent

Internal fat can be added to sweet sherbet and jelly such as vanilla extract, chocolate, banana, etc. It is the main acidic substance in compound leavening agent, which can slowly produce carbonic acid gas and can produce cakes with unique flavor.

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