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Glucono-delta-lactone;
an acidulant often abbreviated to GDL.
(Not to be confused with Glucoronolactone, D-glucorono-3,6-lactone,
or DGL).
It hydrolyses to form gluconic acid in water and thereby
creates the desired pH. The rate of acid formation is affected
by temperature, concentration and
the pH of the solution. It has low acid release at room temperature and accelerates
the conversion to gluconic acid as the temperature increases.
It is readily soluble
in water and is used a chemical leavening agent in tofu and also as a pH modifier
in smallgoods such as sausages and frankfurters.
It is thought to be one of the
best acids to reduce pH without giving an excessive acidic flavour profile to
the food product. |
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