Food Grade Water Soluble Stabilizers Delta-Gluconolactone CAS No 90-80-2

• CAS No.: 90-80-2
• Formula: C6h10o6
• EINECS: 202-016-5
• Nutritional Value: Nutritional
• Certification: ISO, FDA, HACCP
• Packaging Material: Plastic
• Model NO.: FCC Grade Delta-Gluconolactone
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Delta-Gluconolactone
• Gdl: 99.0%-100.5%
• Moisture: 0.5%
• Assugar: 0.5%
• Name: Delta-Gluconolactone
• Transport Package: 5kg/Drum (25kg Net Weight, 28kg Gross Weight
• Specification: 1~25kg: Packed in 1kg/bag or 5kg/bag with Aluminum
• Trademark: ALLRIGHT CHEM
• Origin: Shandong
• Production Capacity: 3000tons/Year

Product Description

Product Name	D-(+)-Glucono-1,5-lactone	Melting Point	160 °C
CAS Number	90-80-2	Boiling Point	230.35°C
Purity	99%	Place of Origin	shandong,China
Appearance	White Powder	Molecular Formula	C6H10O6

Other Names    
Glucono-δ-lactone
Delta gluconolactone
D-gluconolactone
Gluconic acid lactone
D-gluconic acid delta-lactone
D-glucono-1,5-lactone

Properties
GDL is the less commonly used than other food acidity regulators, such as citric acid, malic acid and fumaric acid.
It has two major differentiating properties:
A slow-release acidulant: it provides a progressive and continuous decrease of pH due to the slow hydrolysis to gluconic acid.
Less tart than other common acidulants: the initial slightly sweet taste making the final flavour of an aqueous solution of GDL Less tart.
Appearance
A white, odourless crystalline powder or granular.

Solubility
In water: freely soluble in water, 59g/100 mL (water) at 25°C. 
In organic solvents: sparingly soluble in alcohol.
What're the uses of Glucono delta-lactone?
GDL is a multifunctional ingredient that can be used as a coagulant in tofu, a leavening acid in the bakery (e.g. bread, cakes & pastries), controlled release acidulant & curing accelerator in processed meat & seafood, mild acidulant, chelating agent, and buffering agent in food.

Coagulant in Tofu
Glucono delta-lactone can be used as a coagulant in tofu for its gradual acidification initiates the curdling of the protein. It can replace the function of nigari or in combination uses with nigari in tofu. The following steps are how to make silken tofu with GDL.
Step 1: Select beans
It is recommended to pick light white soybeans with good color and high protein content.

Step 2: Soaking beans
The time and temperature of soaking beans should be appropriate. Beans are easy to ferment and protein is easy to lose if soaking time is too long. The quality & yield of tofu will be decreased if with a short soaking time, along with less soy milk. 
Quantity: for example, soak 500 g of dry soybeans to obtain 1000 g - 1100 g of wet soybeans. 
Temperature and time: Soak 6 - 7 hours at 15 °C,  or 5 hours at 20 °C, and 10 hours or more if in winter. 
Water & PH: it is better to use soft water, such as surface water or tap water to soak beans. It is also recommended to add baking soda, about one-thousandth of the weight of the bean to adjust the pH value of the water to promote protein leach. The amount of water used should make sure to submerge soybeans completely.

Step 3: Refining
It can be used with stone grinding or refining machine. It is required to grind the wet beans twice and adding water while grinding. 1500 grams added at the first refining, and 750 g for the second refining.
Step 4: Discharge Air Out
Put 20-30 grams of edible oil in the heated pot until the oil is boiling, then add a small amount of warm water (about 50 °C), and pour into the soy milk and stir for 5 minutes. 
This step is mainly to discharge the air out of the soy milk and reduce the viscosity to make sure soy milk can filter quickly and filter thoroughly. 

Step 5: Filter
Cloth or gauze can be used as a filter to separate the soy dregs and soy milk. 60°C water is used several times, and stir the filter residue while adding water. Totally, around 1750 grams of water is used in this process and finally get the pure soy milk.
This step is to filter soy dregs and get soy milk or obtain protein completely.

Step 6: Cooking
Cooking pure soy milk with a fierce fire.

Step 7: Making Tofu

There are two ways to make soft tofu, Cold process or thermal process.

Cold process: cool the soy milk down below 30 °C, then add 9 (can be less if with nigari) grams of GDL and stir it. Then put soy milk in a smooth box or in a food bag, steam it for 25 minutes or directly place the box or bag in boiling water for 25 minutes and wait it cools to form tofu.

Thermal process: cool the soy milk down to 90 °C, then put GDL and stir it. Soon put soy milk into the box for 15 minutes.

Molecular formula: C6H10O6
molecular weight: 178.14
CASNo.:[90-80-2]
Physical Properties: white crystal or crystalline powder, almost odorless, sweet in sour after taste, soluble in water, insoluble in ether;
Main uses: stabilizing and coagulating agents, sour agents, chelating agents.
How to use: This product can be used in various foods and used in moderation according to production needs (GB2760-2011). This product is refined by starch fermentation and is non-toxic and harmless to the human body.
Quality standard: FCC8, USP41, GB7657
Packing: woven bag, cardboard drum, net weight 25kg per bag (bucket);
Storage and transportation: This product should be stored in a dry, ventilated, clean environment, storage period 18 months.
This product can be transported as general chemicals during transportation. It is non-dangerous and strictly protected from sunlight and rain.

a, The product has fresh preservation and antiseptic actions. It can be used to processing bean products (such as, bean curd), meat products, juice beverage, yeast powder, producing Cheese, etc. and can be used for the fresh preservation of fishes ad shrimps. 

b, It can be used as stabilizer, protein coagulator, acidity agents, leaven agents, color retention agents, food antiseptic agents, PH lowering agents.

c, It can also used in cosmetic, textile, papermaking and pharmaceutical industry.

Item	Specifications
Characteristics	Crystalline power,white and odourless
Taste	Sweet then acid
Loss on drying	≤0.5%
GDL	99.0~ 100.5%
Reducing Sugar	≤0.5%
Sulphated Ash	≤0. 1%
Heavy metals	≤10ppm
Arsenic	≤1ppm
Total Count	Max.50/g
Yeasst	Max. 10/g
Moulds	Max. 10/g
E.coli	Not available at 10g
Salmonella	Not available at 25g
Residue on 400 mic	≤20%
Residue on 100 mic	≥85%