Lactone is called tofu king in the supermarket. Internal fat is mainly used for protein coagulation and is widely used in food or daily chemical industry. Endolipid is a non-toxic white crystal, which is soluble in water and slowly decomposes at 25 degrees Celsius. Gluconolactone, the internal fat of tofu made in supermarket, is a new food additive, which is the key to determine whether tofu is shaped or not.

Generally speaking, the items sold in the supermarket will be placed in different categories, and the tofu is a relatively smooth bean product. These bean products include brine tofu, black bean tofu, pulp tofu, and internal fat tofu. So you can find it in this area.

Properties of lactone

Its properties are similar to those of open-chain carboxylic acid esters, and it reacts with water (in the presence of acid or alkali), alcohol or ammonia to generate corresponding hydroxy acids, hydroxy esters or hydroxy amides. β -lactone is usually prepared by the reaction of ketene with aldehyde ketone, and γ-or δ-lactone can be prepared by γ-or δ-halogenated acid. Some macrolides isolated from natural products have biological activities.

Lactone is generally insoluble in water, but soluble in organic solvents such as ethanol and ether, and its density is generally less than that of water. Lower lactone is a liquid with aromatic smell. Low molecular weight esters are colorless volatile aromatic liquids. Higher lactones are usually colorless and odorless waxy solids. Low molecular weight esters can be used as solvents for many organic compounds and varnishes.

Refer to the above content: Baidu Encyclopedia-Lactone