New Product Glucono-delta-lactone
Colorkem launched new Food Additive: Glucono-delta-lactone on 20th. July, 2022. Glucono-delta-lactone is abbreviated as lactone or GDL, and its molecular formula is C6Hl0O6. Toxicological tests have proved that it is a non-toxic edible substance. White crystal or white crystalline powder, almost odorless, first sweet and then sour in taste. soluble in water. Glucono-delta-lactone is used as a coagulant, mainly for the production of tofu, and also as a protein coagulant for dairy products.
Principle
The principle of glucoronolide coagulation of tofu is that when the lactone is dissolved in water into gluconic acid, the acid has an acid coagulation effect on the protein in the soy milk. Because the decomposition of the lactone is relatively slow, the coagulation reaction is uniform and the efficiency is high, so the made tofu is white and delicate, good in water separation, resistant to cooking and frying, delicious and unique. Adding other coagulants such as: gypsum, brine, calcium chloride, umami seasoning, etc., can also make various flavored tofu.
Use
1. Tofu coagulant
Using glucono-delta-lactone as a protein coagulant to produce tofu, the texture is white and tender, without the bitterness and astringency of traditional brine or gypsum, no protein loss, high tofu yield, and easy to use.
In view of the fact that when GDL is used alone, tofu has a slightly sour taste, and the sour taste is not suitable for tofu, so GDL and CaSO4 or other coagulants are often used in combination in tofu production. According to reports, when producing pure tofu (ie soft tofu), the ratio of GDL/CaSO4 should be 1/3-2/3, the addition amount should be 2.5% of the weight of dry beans, the temperature should be controlled at 4 °C, and the yield of tofu should be dry. 5 times the weight of the beans, and the quality is also good. However, there are some problems that are worth noting when using GDL to make tofu. For example, the toughness and chewiness of tofu made from GDL are not as good as that of traditional tofu. In addition, the amount of washing water is less, and the protein in the bean dregs is lost more.
2. Milk gelling agent
GDL is not only used as a protein coagulant for tofu production, but also as a protein coagulant for milk protein production of yogurt and cheese. Studies have shown that the gel strength of cow’s milk formed by acidification with GDL is 2 times that of fermentation type, while the strength of goat yogurt gel made by acidification with GDL is 8-10 times that of fermentation type. They believe that the reason for the poor gel strength of fermented yogurt may be the interference of starter substances (biomass and cellular polysaccharides) on the gel interaction between proteins during fermentation. Some studies have also shown that the milk gel produced by acidification of additive 3% GDL at 30 °C has a similar structure to the gel produced by lactic acid bacteria fermentation. It is also reported that adding 0.025%-1.5% GDL to the buffalo milk can achieve the required curd pH, and the specific addition varies with the fat content of the buffalo milk and the temperature of thickening.
3. Quality improver
The use of GDL in luncheon meat and canned pork can increase the effect of the coloring agent, thereby reducing the amount of nitrite, which is more toxic. For the quality of canned food, the maximum addition amount at this time is 0.3%. It has been reported that the addition of GDL at 4°C can improve the elasticity of fibrillin, and the addition of GDL can increase the elasticity of the gel, whether in the presence of myosin and myosin or in the presence of myosin alone. strength. In addition, mixing GDL (0.01%-0.3%), ascorbic acid (15-70ppm) and sucrose fatty acid ester (0.1%-1.0%) into the dough can improve the quality of bread. Adding GDL to fried foods can save oil.
4. Preservatives
The research of Saniea, marie-Helence et al. showed that GDL can obviously delay and inhibit the phage production of lactic acid bacteria, thus ensuring the normal growth and reproduction of lactic acid bacteria. Adding an appropriate amount of GDL to milk prevents phage-induced instability in cheese product quality. Qvist, Sven et al. studied the preservative properties of GDL in large red sausage, and found that adding 2% lactic acid and 0.25% GDL to the product can effectively inhibit the growth of Listeria. The large red sausage samples inoculated with Listeria were stored at 10 °C for 35 days without bacterial growth. The samples without preservatives or only sodium lactate were stored at 10 °C and the bacteria would grow rapidly. However, it is worth noting that when the amount of GDL is too high, individuals can detect the odor caused by it. It is also reported that the use of GDL and sodium acetate in a ratio of 0.7-1.5:1 can prolong the shelf life and freshness of bread.
5. Acidifiers
As an acidulant, GDL can be added to sweet sherbet and jelly such as vanilla extract and chocolate banana. It is the main acidic substance in the compound leavening agent, which can slowly generate carbon dioxide gas, the bubbles are uniform and delicate, and can produce cakes with unique flavors.
6. Chelating agents
GDL is used as a chelating agent in the dairy industry and beer industry to prevent the formation of lactite and tartar.
7. Protein flocculants
In protein-containing industrial wastewater, the addition of a flocculant composed of calcium salt, magnesium salt and GDL can make the protein agglutinate and precipitate, which can be removed by physical methods.
Precautions
Glucuronolactone is a white powdery crystal, which can be stored for a long time under dry conditions, but is easily decomposed into acid in a humid environment, especially in an aqueous solution. At room temperature, the lactone in the solution is partially decomposed into acid within 30 minutes, and the temperature is above 65 degrees. The speed of hydrolysis is accelerated, and it will be completely converted into gluconic acid when the temperature is above 95 degrees. Therefore, when lactone is used as a coagulant, it should be dissolved in cold water and used up within half an hour. Do not store its aqueous solution for a long time.