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    GDL ((a глюконо-дельта is a lactone, lactone of глюконовой acid) 2932209000

    GDL ((a глюконо-дельта is a lactone, lactone of глюконовой acid)
    GDL ((a глюконо-дельта is a lactone, lactone of глюконовой acid)
    GDL ((a глюконо-дельта is a lactone, lactone of глюконовой acid)
    GDL ((a глюконо-дельта is a lactone, lactone of глюконовой acid)
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    • Availability: In stock
    • Packaging: кг.
    • SKU: 34266010
    • ТН ВЭД: 2932209000
    • The country of manufacture: Евро Союз
    • Status: предоплата
    • Brand name: Европа
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    We bring to your attention gdl (glucono-delta lactone, gluconic acid lactone) - a highly soluble food acidity regulator, used in meat, milk

    To increase the intensity and stability of color, regulate the taste, adjust the pH of sausages It is recommended to use glucono-delta-lactone.

    Glucono-delta-lactone (GDL) is a white, almost odorless crystalline powder with a slightly sweet taste, well soluble in water.

    In meat products, GDL is hydrolyzed into gluconic acid under the influence of meat moisture, gradually lowering the pH of the system. When equilibrium is established, lactone, which has a slightly acidic reaction, produces gluconic acid with a sour taste and a low pH.

    The lowered pH-level is established in the interval from 40 to 60 minutes or more, depending on the concentration of GDL and temperature. At a temperature of 25 ° C, equilibrium is established after 3 hours, at 40 ° C - after 1 hour.

    Like the acids contained in meat, gluconic acid is involved in the formation of the taste of the finished product.

    GDL can be mixed into the curing mixture, if it is desired to obtain a brine with a low pH, and in the dry curing mixture it does not have a sour taste, only after dissolving the curing mixture in water, a brine with the required degree of acidity can be obtained.

    Established that with the addition of 0.25 and 0.5% glucono-delta-lactone, the amount of nitrite in the finished sausage decreased from 7.8 to 4.8 and 3.1 mg. At the same time, the color stability of the sausage increased progressively, and the pH decreased from 6.1 to 5.5.

    A dosage of 0.1¸0.2% glucono-delta-lactone for cooked sausages is sufficient to obtain the required pH level.

    When using GDL together with other reducing agents such as sodium erythorbate, glucono -delta-lactone promotes the rapid development of color during cooking or smoking. In this case, the smoking time can be reduced by 50%, and the finished products will wrinkle much less and be stored longer.

    In the production of raw smoked sausages, it is recommended to add GDL in the range of 0.5¸1.2%. This norm is motivated by the fact that acidity can be different due to the variability of microflora.

    The advantages of glucono-delta-lactone are a significant reduction in the duration of the production of raw sausages.

    The successful production of dry sausages depends on the timely reduction of the pH of the sausage product directly during the production process. The pH of the raw material can reach 6.4, and the final pH of the fermented sausages should be 4.8-5.4.

    Traditionally, the pH of dry sausages is controlled by lactic acid, which produces starter cultures that used in sausage mass. This fermentation is carried out depending on the temperature for several days. With the help of glucono-delta-lactone, it is possible to reduce the pH directly in the minced meat emulsion, and thus the pathogenic development and the content of microorganisms will be significantly reduced.

    In the production of dry sausages, glucono-delta-lactone can be used in combination with traditional starter cultures. Low pH, achieved with the use of GDL, promotes the development of starter cultures.

    The dosage of 0.5¸1.2% glucono-delta-lactone for raw sausages is optimal and ensures high quality of the finished product.

    Summing up, it can be noted that the use of glucono-delta-lactone guarantees:

    • shortening the ripening time of sausages and increasing their production;
    • increasing the shelf life of products;
    • improving the color range, increasing the density and cutting of sausages;

    All our products are packed in 25kg multilayer paper bags with a polypropylene liner.

    2% glucono-delta-lactone for raw sausages is optimal and ensures high quality of the finished product.

    In summary, the use of glucono-delta-lactone guarantees:

    • shortening the ripening time of sausages and increasing their production;
    • increasing the shelf life of products;
    • improving the color range, increasing the density and cutting of sausages;

    All our products are packed in 25kg multilayer paper bags with polypropylene liner.

    2% glucono-delta-lactone for raw sausages is optimal and ensures high quality of the finished product.

    In summary, the use of glucono-delta-lactone guarantees:

    • shortening the maturation time of sausages and increasing their production;
    • increasing the shelf life of products;
    • improving the color range, increasing the density and cutting of sausages;

    All our products are packed in 25kg multilayer paper bags with polypropylene liner.

    reducing the maturation time of sausages and increasing their production;
  • increasing the shelf life of products;
  • improving the color range, increasing the density and cutting of sausages;
  • Everything our products are packed in 25kg multilayer paper bags with polypropylene liner.

    reducing the maturation time of sausages and increasing their production;
  • increasing the shelf life of products;
  • improving the color range, increasing the density and cutting of sausages;
  • Everything our products are packed in 25kg multilayer paper bags with a polypropylene liner.

    Specifications
    PackingSack
    TypePowder

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