CasNo.90-80-2,Glucono-Delta-Lactone CAS NO.90-80-2,(90-80-2) Suppliers

1 Kilogram	Negotiable

Min.Order :1 Kilogram
Purity: 99%
Payment Terms : L/C,D/P,T/T

Keywords

glucolactone for hot sales Gluconic acid lactone Glucono-Delta-Lactone supplier

Quick Details

Appearance:white crystalline powder
Application: It is mainly used in the production of bean curd, can also be used as a protein coagulant of dairy products, it can also be used as a sour agent, expansion agent, antiseptic preservative, pigment s
PackAge:25kg bags with PE inner
ProductionCapacity:1000|Metric Ton|Month
Storage:Store in a cool, dry, ventilated environment
Transportation:by sea or by air

Superiority:

Glucono delta-lactone (GDL), also known as gluconolactone, is a food additive with the E number E575 used as asequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder.

GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar.

Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.

The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.

It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.

Details:

Specification:

ITEM	STANDARD
IDENTIFICATION	POSITIVE
GDL	99-100.5%
CHARACTERISTICS	WHITE CRYSTALLINE POWDER, ALMOST ODORLESS
SOLUBILITY	EASILY SOLUBLE IN WATER, HARD SOLUBLE IN ETHANOL
MELTING POINT	152℃±2
MOISTURE	≤0.5%
REDUCING SUBSTANCES (AS D-GLUCOSE)	≤0.5%
AS	≤1PPM
HEAVY METAL	≤10PPM
LEAD	≤2PPM
MERCURY	≤0.1PPM
CADMIUM	≤2PPM
CALCIUM	≤0.05%
CHLORIDE	≤0.05%
SULPHATES	≤0.02%
LOSS ON DRYING	≤1%
PH	1.5~1.8
AEROBE	50/G MAX
YEAST	10/G MAX
MOLD	10/G MAX
E.COLI	NOT AVAILABLE AT 30G
SALMONELLA	NOT AVAILABLE AT 25G

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