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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What is Glucono Delta Lactone? In food manufacturing, acidulants are used to reduce the pH of the food, retarding spoilage GDL can be used as a natural preservative in some circumstancesas well as to prevent the discolouration of the final food product. Properties Odourless Non-toxic Main functions Controlled release acidulant Mild acidulant Lactons accelerator Leavening agent Chelating agent Preservative agent enhancer. 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.

So it is used as a slow release acidifier. It is glhcono in water, is completely non toxic and is completely metabolised by the human digestive system.

Glucono delta-lactone – Wikipedia

It can be found in honey, fruit juices, wine and many fermented products. Views Read Edit View history. The equivalent point and the rate of transformation are related to concentration, temperature and pH-value.


By using this site, you agree to the Terms of Use and Privacy Policy. Glucono-1,5-Lactone or GdL is a neutral cyclic ester of gluconic acidproduced with the acid by fermentation of glucose.

The pH value greatly affects culture growth. Glucono delta-lactone GDL gluconi, also known as gluconolactone, is a food additive with the E number E [3] used as a sequestrantan acidifier[4] or a curingpicklingor leavening agent. General information Glucono-1,5-Lactone or GdL is a neutral cyclic ester of gluconic acidproduced with the acid by fermentation of glucose. GeneralGlucono Delta Lactone. It is metabolized to glucose; one gram of GDL is equivalent to one gram of sugar.

Gluconolactone | C6H10O6 – PubChem

When the baking powder is combined with water, the acidity of the GDL reacts with the Sodium and Potassium Bicarbonate to produce carbon dioxide, which causes the bread to rise. GDL has been marketed for use in feta cheese.

The rate of hydrolysis of GDL is increased by heat and high pH. Adding value to surimi based products Published: Two properties set GdL apart from other common acids and are the base of its application range: Personal Care Comprehensive solutions for personal care.


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.

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Journal of Dairy Science. Through its slow hydrolysis to gluconic acid, it ensures a progressive and continuous decrease of pH to equilibrium. New generation of healthy baking powder Published: GdL is a fine, white crystalline powder, freely soluble in water. Find more literature in: Glucono Delta Lactone is packaged in 25kg lined, multi-walled paper bags. Glucono delta lactone GDL is a natural constituent of many foods.

Industrial Applications Construction Fine Lactons.

Glucono delta lactone is a carbohydrate that contains a lactone formation. Retrieved from ” https: How to make lctone batters Published: Gluconates Gluconates in food applications.

These are available with or without a dessicant bag. During its hydrolysis, the initial deelta taste of GdL becomes only slightly acidic, making the final flavour of an aqueous solution of GdL much less tart than the one of other acidifiers.

The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide.

It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.