GDL --- commonly known as: lactone, is a remarkably versatile food additives. It is generally white crystal or crystalline powder. Almost odorless. Taste is sweet with acid. At about 153 ℃ decomposition. Soluble in water, slowly and δ-lactone and glucono-lactone equilibrium у hydrolysis in aqueous solution. Slightly soluble in ethanol, insoluble in ether.
    Uses: flavoring agents, tofu coagulants, PH reducing agent and leavening agent ingredients. Milk added to prevent the generation of milk stone. It can be used for beer brewing industry stone inhibitor. Add in toothpaste helps remove tartar. Gluconolactone used to make tofu and bean curd are non-toxic, safe to eat.
    Dosage
    1. tofu, bean brain Maximum level of 3 g / kg and 500 grams of milk add 1.25-1.30 grams. (Cooked milk boil for 2 minutes, cool to 80 ° C-90 ° C, it will be a small amount of cold water to dissolve the lactone, namely into the hot syrup, mix well, can also be used two containers back and forth twice a financial punch) best solidification temperature of 80-90 ° C, for 15 minutes, such as cold weather should pay attention to insulation.
    2. Cheese: 0.25-0.3% by weight of milk added
    3. carbonated drinks: This product and baking soda (2: 1) The amount of added into beverage, gas and strong, cool and delicious, stomach.
    4. leavening agent: flour was added to each of the goods 1000G 16.5 g, 8.25 grams of baking soda, making cookies, fried dough rolls, cakes and the like.
    5. fish preservation: Maximum level 0.1 g / kg.
    6. baking powder: lactone and baking soda (2: 1) according to production needs proper use.
    7. sausage (sausage) surimi products, grape juice maximum use of 3.0 g / kg.