Gluconolactone hazards

The main use of gluconolactone is to treat tofu. Because gluconolactone has a wide range of uses, the tofu made from it will be smoother, taste fresher, and have higher nutritional value. It also has a strong coagulation effect. However, it must be noted that the proportion of gluconolactone used is very particular, and the scope of use is also very important, and it must not be harmful.

Used in modern technology to make tofu

Excellent characteristics: the tofu made with it is more tender, has higher taste and nutritional value, and is absolutely harmless to the body. The fat-free tofu you see in the supermarket is made with it.

Key points for use: Use stabilizers and coagulants, acidulants, and chelating agents.

1. Precautions for use

(1) This product hydrolyzes in aqueous solution to produce gluconic acid, which causes protein coagulation. Its effect is better than calcium sulfate, calcium chloride and brine. The tofu made with this product has good water retention, delicate texture, smooth and delicious taste, and has an antiseptic effect.

(2) As a preservative, it has an antiseptic effect on mold and general bacteria. It can be used to preserve fish, meat, poultry, shrimp, etc., making the products shiny and non-browning, while maintaining the elasticity of the meat.

(3) As a leavening agent, this product is mixed with sodium bicarbonate to make baking powder. When heated, gluconic acid reacts with sodium bicarbonate to produce carbon dioxide, which has a good leavening effect and no odor. Especially suitable for cakes, fried foods, etc.

2. Scope of use and amount of use

(1) my country's "Hygienic Standards for the Use of Food Additives" (GB2920-1996) stipulates that it can be used for the preservation of fish and shrimp, with a maximum usage of 0.1g/kg and a residual amount of less than 0.01mg/kg; it can be used for sausages (meat sausages), fish paste products, grape juice, and soy products (tofu, tofu pudding), with a maximum usage of 3.0g/kg; it can be used for baking powder in appropriate amounts according to production needs.

(2) FAO/WHO (1984) stipulates: It can be used in luncheon meat and minced meat, with a limit of 3g/kg.

(3) Reference for actual use

① When making tofu, add 2.5-2.6g of this product per kilogram of soy milk. This product can be dissolved in a small amount of water first, and then added to the soy milk, or the soy milk with this product added canned, heated to 80℃ in water, and protected for 15 minutes, it can be coagulated into tofu.

② This product is mixed with sodium bicarbonate in a ratio of 2:1 to form baking powder, and its usage can account for 50%~70% of the acidulant. It can be used in biscuits, fried rolls and bread, especially in cakes, with the dosage being about 0.13% of wheat flour.

③ Adding 0.3% of this product to luncheon meat, sausage, red sausage, etc. can make the product bright in color, have good water retention, be elastic, have an antiseptic effect, and can also reduce the formation of nitrosamines in the product.

④ As a chelating agent, it can be used in grape juice or other berry juice wines. Adding this product can prevent the formation of tartar. Used in dairy products to prevent the formation of milk stones.

⑤ This product can be used as an acidulant in fruit juice drinks and jellies, and can also be prepared with sodium bicarbonate to make high-end beverages. It not only has a strong gas-producing ability, but also can slowly hydrolyze into gluconic acid, making it refreshing, delicious and non-irritating to the stomach.