Used as coagulant, stabilizer, souring agent, preservative and preservative in food industry, it is a multifunctional food additive. 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:
1, classification
(1) Fat is triglyceride or triacylglycerol, which is the general name of oil. Generally, oil that is liquid at room temperature is called oil, and when it is solid, it is called fat.
(2) Phospholipids are lipids containing phosphoric acid, including phospholipids composed of glycerol and sphingomyelin composed of sphingosine. In animal brains and eggs, soybean seeds contain more phospholipids.
(3) Cholesterol and steroids mainly include cholesterol, cholic acid, sex hormones and vitamin D, etc.
Step 2 use
(1) Used as coagulant of tofu: Using GDL as protein coagulant to produce tofu, the texture of tofu is white and tender, without bitterness of brine or gypsum, without protein loss, with high yield and convenient use.
(2) As a milk gelling agent, it is mainly used to produce yogurt or cheese. In industrial application, the gel strength of GDL acidified milk is about twice that of fermented milk, and the gel prepared by GDL has similar structure to that produced by lactic acid fermentation.
(3) As an acidifier: GDL can be added to sweet sherbet and jelly such as vanilla extract, chocolate and banana, and it is the main acidic substance in the compound leavening agent, which can slowly generate carbonic acid gas and make cakes with unique flavor.
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