food products : glucono delta-lactone

Product Information

Glucono Delta-Lactone is a lactone (cyclic ester) of D-gluconic acid. It is prepared by direct crystallization from the aqueous solution of gluconic acid. Its appearance is a fine, white, practically odorless, crystalline powder. It is freely soluble in water and is sparingly soluble in alcohol. The product has fresh preservation and antiseptic actions, functions as; pH control agent, leavening agent and sequestrant. It hydrolyzes to gluconic acid in water The rate of hydrolysis of GDL is increased by heat and high pH

As a food additive, it has E number E575.

Structural unit and Molecular structure

Compared to other food acids, glucono delta-lactone has two differentiating properties: Due to its slow hydrolysis to gluconic acid (which takes place gradually over the forty to sixty minutes after dissolution), it provides a gradual, progressive and continuous decrease of pH to equilibrium. Accordingly, it is used as a slow release acidulant. During its hydrolysis, its initial sweet taste becomes only slightly acidic, making the final flavor of an aqueous solution much less tart than that of other acidulants Being acidic, it adds a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to glucose; one gram of GDL is equivalent to one gram of sugar.

Chemical Formula: C6H10O6;  Molecular weight: 178.14 g/mol

Structural formula:

?-gluconolacone; D-glucono-1,5-lactone

 

Manufacture and Quality Control of Glucono Delta-Lactone

Production Process of Glucono-Delta-Lactone

GLUCOSE -Germ growing - Gluconic acid -Adding CaCO3 -Calcium Gluconate -Adding H2SO4 - Gluconic acid -Adding Oxalic Acid -Gluconic acid aqua - Adding Seed -GDL Exquisite article-GDL -PACKING

Regarding Quality Control points during and after production of Glucono Delta-Lactone, note that WENDA brand Glucono Delta-Lactone meets with FCC IV and USP, GMO-free and other international food additive standards. Products are produced in accordance with CGMP/HACCP /ISO requirements. We have the certification of ISO9001:2000, ISO22000 (HACCP), HALAL and KOSHER.

Properties and Application of Glucono Delta-Lactone

For pH control agent in Jam, juice, dressings, etc:
By lowering the pH, acidulants like vinegar, lemon juice or pure acetic and citric acids reduce the microbial growth in prepared salads, dressings, sauces and dips. However, the addition of these acidulants is limited by their sour smell or taste. This is particularly the case in low-fat or fat-free products because the fat that partly masks the harsh taste of vinegar is missing. Thanks to its very mild flavour GdL can be used at a higher concentration than other organic acids. Thus, it allows to reach lower pH values and to improve the microbiological stability of the product without producing an organoleptically detectable acidity. As a consequence, it also enhances the efficiency of sorbate and benzoate preservatives as these molecules act only as antimicrobials in their undissociated acid form, hence extending the shelf life. Further, as an excellent iron and copper chelating agent, GdL prevents these ions from catalysing the oxidative degradation of fats and oils and thus inhibits rancidity.

For pH control agent in meat products:
The manufacturing of processed meat products like raw sausages, frankfurter-type cooked sausages and variations of them, is a complicated process. The ripening process as well as the curing and red colour formation process of sausages are highly dependent on the pH of the medium in which they take place. When using GDL in scalded sausages, the curing process is both accelerated and made more complete, resulting in a brighter red color of the meat product. GDL thus allows to reduce both the addition of nitrite by up to 30% and the residual level of nitrite by up to 75%, making the product safer.
In raw sausages, the faster and better controlled acidification with GdL than with starter cultures shortens the ripening process and reduces the risk of the development of undesirable microorganisms. Further, the progressive and continuous acidification with GdL vs. other food acids improves the firmness and cutting characteristics of the sausage without modifying its characteristic aromatic flavours.
GdL also serves to enhance the antimicrobial action of lactates in pâtés, to lower the pH of poultry products to remedy their pinking, and, in combination with alginates and a calcium source, to make restructured meat products.
Also GdL has the emulsification and preservative function, for improving the quality of canned meat products, with the maximal dosage 0.3%.

As a leavening agent in bakery:
The traditional way of leavening baked goods is to produce carbon dioxide by yeast fermentation. Other leavening systems have however become always more popular due to certain drawbacks of yeast fermentation. Yeast leavening is a relatively slow process and, in addition, yeast decays with time and is sensitive to low temperatures. One alternative is the neutralisation of sodium bicarbonate by an acid. GdL belongs to the group of slow leavening agents as the rising is based on the progressive hydrolysis of GdL to gluconic acid when water is added to the dough mix. The gluconic acid then reacts with sodium bicarbonate for a continuous release of carbon dioxide. Particularly interesting is the slowness of GdL’s hydrolysis at room temperature and its acceleration when the temperature increases. GdL also allows to adjust the pH in the baked product and thus to prolong its shelf-life. By further ensuring a good baking volume while not affecting the taste, GDL is a preferred leavening agent in dough premixes for home use (pizza, bread, muffins, cakes), refrigerated ready-to-bake rolls, deep-frozen self-risingcrust pizzas, gluten-free bakery products and others.

As a sequestrant:
GdL, as an outstanding copper and iron chelating agent, helps inhibiting melanosis by depriving the enzymes causing the browning of the metal ions needed for their activation.
The combination of GdL with sulphites in the pre-freezing dip of frozen shrimps or in the blanching brine of canned shrimps allows to come away from calcium disodium EDTA and to reduce the sulphite use by 50-90%. GdL is also used in the canning brine of canned shrimps both as a mild acidulant and as a sorbate and benzoate preservative agent enhancer. It further allows to reduce the salt level of the canning brine by 60-80% without loss of firmness of the shrimps. Thus the shrimps are healthier and have an improved clean shrimp flavour, closer to that of the fresh product.

Coagulant for soyabean curd/TOFU:
The gradual acidification produced by the GdL initiates the curdling of the protein. When glucono delta-lactone is used along with calcium sulphate, these salts act to coagulate the soymilk into a silken smooth tofu. The coagulated tofu is then submerged in water, cut into blocks, and packed in water-filled tubs. Calcium sulphate and glucono deltalactone are the coagulants of choice for tofu. Using GdL as a coagulant to make bean curd, leads to its whiteness,  delicateness, salineless,  albumen loss prevention, implementing the high rate of output and ease of operational convenience. Whereas a little sourness of using only GdL in processing tofu, is being compensated usually by mixing GdL with CaSO4 in a rate of 1:3~2:3 with dosage 2.5% of dry bean, and best temperature about 40C.
Intermedium of medicine:
GdL can be used in medication such as Glucose and some other medicine, as the nutrition additive avail to health.

Please contact us at 0 232 463 1740 to be provided for the documents you might need such as Halal, Kosher, HACCP, NON GMO Statement, Allergen Statement, MSDS, Specification Sheet, Certificate of Analysis, Health Certificate, ISO 9001:2000 and ISO 22000:2005.