How is it made?
Glucono delta-lactone is produced by direct crystallization from an aqueous gluconic acid solution, which can be produced by oxidizing D-glucose with bromine water or with microorganisms or enzymes derived from these microorganisms. Cornstarch is the main source of glucose.
Specifications
| Other names |
|
| CAS number | 90-80-2 |
| Chemical formula | C6H10O6 |
| Molecular weight | 178.140 |
| Melting point | 150–153℃ |
Features
GDL is less commonly used than other food acidity regulators such as citric acid, malic acid, and fumaric acid.
It has two main differentiating features:
- Slow-release acidifier: Due to slow hydrolysis to gluconic acid, the pH value gradually and continuously decreases.
- Less sour than other common acidifiers: The initial slightly sweet taste makes the final taste of GDL aqueous solutions less sour.
Appearance
White, odorless crystalline powder or granules.
Solubility
In water: Easily soluble in water, 59g/100 mL (water) at 25°C.
What is the use of glucono delta-lactone?
GDL is a versatile ingredient used as a coagulant in tofu, a leavening acid in bakeries such as breads, cakes and pastries, a controlled-release acidifier and a cure accelerator in processed meats and seafood , mild acidulants, chelating agents and buffering agents in foods.
Tofu coagulant
Glucono delta-lactone can be used as a coagulant in tofu because its gradual acidification triggers the coagulation of proteins. It can replace the function of black vinegar or be mixed with the black vinegar in tofu. The following steps are how to make silken tofu with GDL.
Step 1: Choose Beans
It is recommended to choose light white soybeans with good color and high protein content.
Step 2: Soak the beans
The time and temperature for soaking beans should be appropriate. Beans that are soaked for too long are prone to fermentation and protein loss. If the soaking time is short and the soy milk is small, the quality and production rate of tofu will decrease.
Quantity: For example, soak 500 grams of dry soybeans to get 1000g-1100g of wet soybeans.
Temperature and time: Soak at 15℃ for 6-7 hours, at 20℃ for 5 hours, and in winter for 10 hours or longer.
Water & pH value: It is best to use soft water for soaking beans, such as surface water or tap water. It is also recommended to add baking soda, about one thousandth the weight of the beans, to adjust the pH of the water to promote protein leaching. The amount of water should be enough to completely submerge the soybeans.
Step Three: Refining
Can be used with a stone grinder or stone grinder. Wet beans need to be ground twice, adding water when grinding. Add 1500 grams during the first refining and 750 grams during the second refining.
Step 4: Exhaust the air
Put 20-30 grams of cooking oil in a hot pot until the oil boils, then add a small amount of warm water (about 50°C), pour into the soy milk and stir for 5 minutes.
This step is mainly to remove the air from the soy milk, reduce the viscosity of the soy milk, and ensure that the soy milk can be filtered quickly and thoroughly.
Step 5: Filter
You can use cloth or gauze as a filter to separate the okara and soy milk. Use the water at 60℃ several times, stirring the filter residue while adding water. This process uses a total of about 1750 grams of water, and finally obtains pure soy milk.
This step is to filter the bean dregs to obtain soy milk or completely obtain protein.
Step 6: Cooking
Cook pure soy milk over high heat.
Step 7: Make Tofu
There are two ways to make soft tofu, cold method and hot method.
Cold processing method: Cool the soy milk to below 30°C, then add 9 grams (less if Nigari is available) of GDL and stir. Then put the soy milk into a smooth box or food bag and steam it for 25 minutes or directly put the box or bag into boiling water and cook it for 25 minutes and wait to cool to form tofu.
Thermal processing: Cool the soy milk to 90°C, add GDL and stir. Quickly put the soy milk into the box and cook for 15 minutes.
Bakery fermented sourdough
The combination of glucono delta-lactone and baking soda is a good choice for forming baking powder as a leavening agent in baked goods.
When baking powder comes into contact with water, GDL is converted into gluconic acid, which reacts with sodium bicarbonate to produce carbon dioxide, which increases dough volume and allows the bread to rise.
The following are the preparation steps for making bread with GDL.
- Step 1: Mix GDL and baking soda in a ratio of 2:1 to form a quick-acting leavening agent.
- Step 2: 1. Weigh 500 grams of flour. 2. Weigh 10.25 grams of the mixture of GDL and baking soda prepared in step 1, accounting for 2.5% of the weight of the flour. 3 Add the mixture to the flour and stir.
- Step 3: Add 300 grams of cold water to the mixture prepared in step 2.
- Step 4: Knead the dough until soft, no need to add any fermentation materials.
- Step 5: Steam until soft baked products are obtained.
Acidifiers in meat products
Glucono delta-lactone can be used as an acidity regulator and color enhancer in meat products, especially for dry-cured sausages that require a slow release of acid. It also acts as a preservative because it inhibits the growth of bacteria by lowering the pH.
GDL can enhance meat preservation by reducing nitrite levels, speeding up the curing process and producing a more stable product with extended shelf life.
Color stabilizer
GDL can provide vibrant colors and maintain color stability in meat products. It can also keep meat products fresh and tender, and at the same time have a good preservative effect, and reduce the amount of nitrosamine residues by reducing the amount of nitrite used.
Acidifier
Acidification is essential for the coagulation of meat proteins in raw sausage production. If GDL is added, the sausage curing and curing process will be more efficient. And the senses can easily be masked because GDL is less acidic than other food acidifiers, with only one-third the acidity of citric acid.
Other food
Cheese, dairy products, canned food, desserts, salads, sauces, soups, mayonnaise, etc.
Cosmetics
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When used in cosmetics and personal care products, GDL is often called gluconolactone. It is often used for its chelating and skin-conditioning properties, as recommended by the European Commission Database of Information on Cosmetic Substances and Ingredients.
We may find products containing gluconolactone:
- Skin care products
- Hair care products
- Toothpaste
- Deodorant
- Cream
- Lotion
Is delta gluconolactone safe to eat?
Yes, GDL is approved as a safe preservative by the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
U.S. Food and Drug Administration
The FDA has confirmed that delta gluconolactone is generally recognized as safe (GRAS) as a direct human food ingredient. It can also be used as a solidifying pickling agent, leavening agent, and pH control agent; as a chelating agent in food, there are no restrictions except current good manufacturing practices.
EFSA
Glucono-delta-lactone (E575) is listed in Commission Regulation (EU) No 231/2012 as an authorized food additive and classified as "additives other than colorings and sweeteners" .
Approved purposes and uses
GDL is classified as Class I with usage level "Quantum Satis", which means there are no specific restrictions on its use.
The following foods may contain it:
- Cheese
- Mature cheese (product), whey cheese
- Canned or bottled fruits and vegetables
- Fresh (pre-cooked) pasta
- Infant and toddler biscuits and rusks
UK Food Standards Agency
Classified as "Others"
Australia and New Zealand Food Standards
It is an Australia and New Zealand approved ingredient, code 575.
Joint Expert Committee
Functional categories: food additives, acidity regulators, leavening agents, chelating agents.
Acceptable Daily Intake: The "non-specific" ADI established in 1998 also applies to sodium gluconate, calcium, magnesium, and potassium salts.
What are the possible side effects?
It is common for consumers to sometimes worry about whether gluconolactone is harmful to our health and what the dangers are. It is generally considered safe because it is a natural ingredient made from fermentation, and studies report no toxicity and few side effects.
However, some people may be sensitive to it and may cause the following allergic symptoms:
- Skin rash
- Itchy feeling
- Swallowing
- Others
Is GDL safe for pregnant women?
Yes, it is generally safe. It is best to consult a doctor for specific use.
Frequently asked questions
Is Glucono delta-lactone of dairy origin?
No, GDL is fermented from plant sources and is not derived from dairy products, so it does not contain casein and lactose and is safe for people with lactose intolerance.
Is Glucono delta-lactone vegetarian?
Yes, it is vegan and is synthesized from the raw material gluconic acid, a plant-based ingredient that does not involve animal matter or animal-derived products in the manufacturing process. Therefore, it is suitable to be added to the diet of vegetarians.
Is glucono delta-lactone natural?
Yes, it is a natural food acid found in honey, juice and wine.
Is glucono delta-lactone halal?
Yes, GDL is halal and complies with Muslim dietary policies.
Is Glucono delta-lactone kosher?
Yes, it is kosher. E575 meets all "kashruth" requirements and is certified kosher.
Is glucono delta-lactone gluten-free?
Yes, GDL is gluten-free or gluten-free and meets the FDA's definition of gluten-free, which is that it does not contain wheat, rye, barley, or hybrids of these grains. Generally considered safe for people with celiac disease.
Conclusion
Now I think you may know something about the acidity regulator-glucono delta lactone (E575) from the following aspects:
- Relationship with gluconic acid.
- The manufacturing process begins with corn.
- Food uses: coagulant in tofu, fermentation acid in bakery, color stabilizer and acidifier in processed meat, etc.
- Approved security.
- Possible side effects.
- FAQ: Gluten-free, vegan and natural.
