D-(+)-Gluconic acid δ-lactone ≥%; CAS Number: ; EC Number: ; Synonym: Glucono delta-lactone, δ-Gluconolactone, 1,2,3,4. Considered a next generation AHA, Glucono Delta Lactone is a Polyhydroxy acid (PHA) that can be found in its natural state (gluconic acid) in honey and royal. Glucono delta lactone is a carbohydrate that contains a lactone formation. In an aqueous solution there is an equilibrium between gluconic acid and the delta.

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Journal of Dairy Science. They are just the best Gluten Free Pies I have tasted. Product Support Request a Sample. It is practically odourless and has a slightly sweet taste. In processed foods, GDL functions as a curing and pickling agent; leavening agent; pH control agent; and sequestrant.

Glucono delta-lactone GDLalso known as gluconolactone, is a food additive with the E number E [3] used as a sequestrantan acidifier[4] or a curingpicklingor leavening agent.

C 6 H 10 O 6 Melting Point: Glucono delta lactone GDL is a natural constituent of many foods. General information Glucono-1,5-Lactone or GdL is a neutral cyclic ester of gluconic acidproduced with the acid by fermentation of glucose. This page was last edited on 6 Decemberat Bioscience, Biotechnology, and Biochemistry. Glucono Delta Lactone, often abbreviated GDL, is a naturally occurring food ingredient and is one of a class of ingredients known as acidulants.

It can be found in honey, fruit juices, wine and many fermented products. Pure GDL is eelta white odorless crystalline powder. In food manufacturing, acidulants are used to reduce the pH of the food, retarding spoilage GDL can be used glucnoo a natural preservative in some circumstancesas well as to prevent lactoje discolouration of the final food product.


As a natural food acid it contributes to the tangy flavor of various foods and since it lowers the pH it also helps preserve the food from deterioration by enzymes and microorganisms. New generation of healthy baking powder Published: In other projects Wikimedia Commons.

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. Archived from the original on 13 August It is metabolized to glucose; one gram of GDL is equivalent to one gram of sugar.

GDL is commonly found in honey, fruit juices, and wine. In yeasted products, the yeast metabolises sugars during the proving process and excretes carbon dioxide to achieve the same effect. Utilizamos cookies para optimizar nuestro sitio web.

Properties Odourless Non-toxic Main functions Controlled release acidulant Mild acidulant Curing accelerator Leavening agent Chelating agent Preservative agent enhancer. Glucono Delta Lactone is packaged in 25kg lined, multi-walled paper bags. Retrieved 28 October PDF files require the free Acrobat Reader plugin to view. GdL is a fine, white crystalline powder, freely soluble in water. During its hydrolysis, the initial sweet taste of GdL becomes glkcono slightly acidic, making the final flavour of an aqueous solution of GdL much less tart than the one of other acidifiers.

It is soluble in water, is completely non toxic and is completely metabolised by the human digestive system. The equivalent point and the rate of transformation are related to concentration, temperature and pH-value.

From Wikipedia, the free encyclopedia. Being acidic, it glcuono a tangy taste to foods, though it has roughly a third of lzctone sourness of citric acid.


Find more literature in: The rate of hydrolysis of GDL is increased by heat and high pH. Glucono Delta Lactone should be stored at room temperature in a dry location.


How to make better batters Published: GeneralGlucono Delta Lactone. Glucono delta lactone is a carbohydrate that contains a lactone formation. Personal Care Comprehensive solutions for personal care. An Encyclopedia of Chemicals, Drugs, and Biologicals 13th ed.

GDL has been marketed for use in feta cheese.

So it is used as a slow release acidifier. In an aqueous solution there is an equilibrium between gluconic acid and the delta and gamma lactones. Two properties set GdL apart from other common acids and are the base of its application range: Upon addition to water, Ddlta is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. These are available with or without a dessicant bag.

Non toxic, it is completely metabolised in the body like a carbohydrate.

Glucono Delta Lactone (GDL) | PMP Fermentation Products, Inc. | Natural Gluconate Products

When added into an aqueous solution, GdL rapidly dissolves, and subsequently slowly hydrolyses to gluconic acid, thus producing a gluconp acidification in the same way as lactic acid-producing bacteria. The pH value greatly affects culture growth. Through its slow hydrolysis to gluconic acid, it ensures a progressive and continuous decrease of pH to equilibrium. The pastry is great.