D-(+)-Glucono-1,5-lactone

1. Used as coagulant of tofu Using GDL as protein coagulant to produce tofu, the texture of tofu is white and tender, no bitterness of brine or gypsum, no loss of protein, high yield of tofu, and easy to use. In view of the slightly sour taste of bean curd when GDL is used alone, it is often mixed with CaSO4 or other coagulants in the ratio of 1:3 to 2:3. The dosage of GDL is 2.5% of the dry bean weight, and the effect is good when the temperature is controlled at about 4 ºC.
2. As milk gelling agent It is mainly used to produce yogurt or cheese. In industrial use, the gel strength of GDL acidification is 2 times that of the fermented type. Its dosage is added 0.025% to 1.5% in the milk to make the product reach the desired curd pH, while the milk gel prepared at the temperature of 30 degrees at 3% is similar to the gel produced by lactic acid fermentation.