The kind of gluconolactone used to make tofu, some large supermarkets or food materials market can buy, really can not go to Taobao to see.

The tofu made with gluconolactone as coagulant has the characteristics of tender and elastic, rich in nutrients, pure flavor, high yield, and gluconolactone (hereinafter referred to as "lactone") is one of the newest type of food additives, lactone is a non-toxic, white crystalline, easily soluble in water, and decomposes slowly at 25°C. It can be used to make tofu, which is a kind of food additive. It is a non-toxic, white crystalline substance that is soluble in water and decomposes slowly at 25°C.

It is used in the food industry as a souring agent, preservative and antiseptic. Tofu made with it than the general storage of tofu, anticorrosive advantages, at room temperature 25 ℃ when stored for two days, 12 ℃ when stored for five days without deterioration, is an ideal tofu coagulant.

Expanded Information:

Gluconolactone, known in English as delta-Gluconolactone, or GDL or lactone for short, is produced by oxidizing glucose to gluconic acid or its salts, and purifying and desalting, decolouring, concentrating, and crystallizing. It is used as a coagulant, stabilizer, acidifier, preservative and antiseptic in the food industry, and is a multifunctional food additive.

Gluconolactone white crystals or crystalline powder, odorless, taste first sweet and then bitter, sour taste. Melting point 150-152 ℃ (decomposition). Soluble in water (room temperature, 60g/100mL), slightly soluble in ethanol (1g/100mL), insoluble in ether. Hydrolyzed to an equilibrium solution of gluconic acid and lactone in aqueous solution, the pH of newly prepared 1% aqueous solution is 3.5, and after 2h it becomes 2.5 .

References:

Gluconolactone Baidu Encyclopedia