Glucono delta-lactone(CAS No.90-80-2 ) E575

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Glucono delta-lactone(CAS No.90-80-2 ) E575 Specification

Shelf Life
2 Years

Ph Level
3.2 (1% solution)

Flavor
Slightly sweet

Strength
Food/Technical Grade

Chemical Composition
C6H10O6

Effect
Gradually hydrolyzes to gluconic acid

Purity
> 99%

Best Before
24 months from manufacture

Efficacy
Food Additive / Acidulant

Sub Ingredients
None

Function
Coagulant, Acidity Regulator, Leavening Agent

Dosage Guidelines
Use as per requirement; refer to local food safety regulations

Dosage Form
Powder

Storage Instructions
Store in cool, dry place, away from sunlight

Packaging Size
25 kg bags / drums

Packaging Type
Bag / Drum

About Glucono delta-lactone(CAS No.90-80-2 ) E575

Name: delta-Gluconolactone

Synonyms: 1,5-Gluconolactone; D-Glucono-1,5-lactone; D-Aldonolactone; D-Glucono-delta-lactone; Gluconic acid lactone; Gluconic lactone; Glucono delta-lactone; GDL

Molecular Formula: C₆H₁₀O₆

Molecular Weight: 178.14

CAS Number: 90-80-2

EINECS: 202-016-5

Glucono delta-lactone is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder.

GDL is commonly found in honey, fruit juices, and wine. 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. Glucono delta-lactone is metabolized to glucose; 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. GDL may also be useful in controlling termites by weakening their immune system.

Specification

Product name	Glucono delta-lactone
Test Items	Specifications (FCCIV)
Appearance	Colorless crystals or powder
Identification	Accod with the test
Assay	99.0-100.5%
Reducing substances	0.5% Max
Heavy metals	20ppm Max
Arsenic	3ppm Max
Lead	10ppm Max
Calcium	0.30% Max
Chloride	0.02% Max
Sulfate	0.03% Max

Performance and usage: 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, etc. and can be used for the fresh preservation of fishes ad shrimps.

Package: Paper-plastic compounds bags, 25kgs net each.

Transportation: Handle with care in order to avoid damaging the package; protect them from sunshine or rain. This product is a non-dangerous product and can be transported as a common chemical product.

Storage: Keep in shaded, cool and air places. The shelf time is 2 years

Versatile Food Additive and Acidulant

Glucono delta-lactone (GDL) is widely favored in the food industry for its gradual acidification properties and ability to serve as a coagulant, leavening agent, and acidity regulator. Its high purity, stability, and low hygroscopicity make it suitable for a range of applications, from tofu production to baking and dairy processing.

Superior Quality and Safety Standards

Manufactured under rigorous controls, GDL boasts an assay of 99.0% and minimal contaminants, including heavy metals (<10 ppm) and lead (<2 ppm). Its microbiological profile ensures safety: total plate count <1,000 CFU/g, and yeast & mold <100 CFU/g. The product is odorless, with a slightly sweet flavor, and maintains its effectiveness throughout its 2-year shelf life.

Convenient Packaging and Storage

GDL is supplied in robust 25 kg bags or drums. To preserve its quality, it should be stored in a cool, dry place away from sunlight. The product has low hygroscopicity and remains stable for up to 24 months from the date of manufacture. It is simple to handle and designed for both large-scale and specialized food processing needs.

FAQs of Glucono delta-lactone(CAS No.90-80-2 ) E575:

Q: How is Glucono delta-lactone (E575) typically used in food processing?

A: Glucono delta-lactone (E575) is commonly used as an acidulant, coagulant, and leavening agent in foods such as tofu, bakery products, dairy items, and processed meats. Its gradual acidification allows for controlled texture and flavor development, making it highly practical for these applications.

Q: What benefits does GDL offer in tofu and dairy production?

A: In tofu production, GDL acts as a coagulant, gradually hydrolyzing to gluconic acid and gently setting soymilk into a smooth, delicate curd. In dairy processing, it helps regulate acidity, enhancing texture and preservation without imparting any undesirable odor.

Q: When should I add Glucono delta-lactone during recipe preparation?

A: GDL should be incorporated according to your process requirements, typically during the mixing phase. Its slow release of acid allows for even dispersion and proper development of texture, especially in tofu and baked goods.

Q: Where should GDL be stored to maintain its efficacy?

A: GDL should be stored in a cool, dry environment, away from sunlight. Proper storage helps retain its purity, effectiveness, and shelf life of up to 24 months.

Q: What is the recommended dosage of GDL in food?

A: Dosage should be determined based on product requirements and in accordance with local food safety regulations. GDL is highly effective, so precise measurement is essential for optimal results.

Q: What are the safety and quality assurances for this product?

A: This GDL meets stringent quality standards, with an assay 99.0%, moisture max 0.5%, heavy metals below 10 ppm, lead below 2 ppm, and microbiological counts well below industry thresholds. It contains no sub-ingredients and is classified as Food/Technical Grade.

Q: How does GDL affect the flavor and texture of food products?

A: GDL has a mildly sweet taste and is odorless, ensuring it does not alter the intended flavor. By gradually acidifying the mixture, it contributes to the desired texture, especially in delicate foods like tofu and cheese.

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