Gluconolactone is a food additive that is a white, odorless crystalline powder. The main purpose of gluconate is as a protein coagulant, can be used for tofu production; sour agent, can be used for fruit juice drinks and jelly; preservatives, can be used for fish, meat, poultry, shrimp and other preservative preservation, Not browning, while maintaining the elasticity of meat; leavening agent, and sodium bicarbonate compatibility, mixed into a baking powder for bread food. As a chelating agent, can be used for grape juice or other berry juice, add this product to prevent the formation of tartar. For dairy products, can prevent the formation of milk.
|Packing||in 25kgs bag|
|Shelf Life||2 year, Keep in cool and dry place|
|Description||White odourless crystalline powder|
|Reducing substances(as sugar)%||0.5max|
|Heavy metals ppm||10max|
|Sulphate ash %||0.03max|
|e.coli||Not available at 10g|
|Salmonella||Not available at 25g|
|Total count plate||50/G max|
1. Using GDL as a protein coagulant to produce tofu, the texture of tofu is white and tender, the bitter taste of useless brine or gypsum, no protein loss, high tofu yield, and easy to use.2 It is used for the production of yogurt or cheese. In industrial use, the gel strength of milk formed by acidification with GDL is about twice that of the fermented type. The amount of 0.025% to 1.5% added to the milk can make the product reach the required level. The pH of the curd and the milk gel prepared by incubation at 30°C with the addition of 3% had a similar structure to the gel prepared by lactic acid fermentation.
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Suporte técnico: DWP