Glucono Delta Lactone
GDL is produced by the fermentation of glucose. The
glucose is rice derived. Glucono Delta Lactone is further separated by
crystallization. GDL is soluble in water and is non-toxic and completely
metabolized in our bodies.
Glucono Delta Lactone is found in honey, fruit juices, and wine. It adds a
tangy taste and is metabolized to sugar. Our bodies metabolize a gram of
glucono-delta-lactone into 1 gram of sugar glucose.
Because glucono-delta-lactone is an acid, it reacts with sodium bicarbonate
(baking soda) to release carbon- dioxide enabling dough to rise. Combining
an acid with sodium bicarbonate to produce Co2 is how we create baking
powder.
Glucono Delta Lactone is often used to make cottage cheese, Tofu and bakery
products. Glucono-delta-lactone has been available commercially to the food
industry for over 40 years. In 1933, it was accepted as a safe, non-toxic,
food-grade chemical by the Committee on Foods of the American Medical
Association. However, until the 1950''s its use in food was limited to
specific, small quantity usage in such products as bland-flavored sherbets
and to reduce fat absorption in rolled waffle cones and doughnuts. In the
late 1950''s and early 1960''s the U.S. Armed Forces at the Quartermaster
Food and Container Institute in Chicago engaged in a program to develop a
chemically leavened loaf mix, which would produce loaf without the
conventional yeast fermenting proofing steps. The properties of glucono
delta lactone made it a successful choice as an acidulant in baked goods
utilizing a chemical raising action. Glucono delta lactone "is manufactured
by microbial fermentation of pure glucose to gluconic acid." However
Glucono-Delta-Lactone is also derived by fermentation from rice. Glucono
delta lactone is manufactured by the fermentation of rice using A. Niger. A.
Niger is a bacteria, not a yeast. |
