Tofu King lactone Glucolactone Brain Raw Material Bean Curd Coagulant | Дом и сад

Tofu King lactone Glucolactone Brain Raw Material Bean Curd Coagulant | Дом и сад

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Glucono delta-lactone (GDL) is a naturally-occurring food additive )
GDL is  used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent.
GDL is a white odorless crystalline powder.
Glucono-delta-lactone, upon addition to water readily forms an  equilibrium mixture of the lactone GDL and gluconic acid

 TOFU :
 GDL is an important ingredient in the manufacture of silken TOFU : dosage 0.3% to 0.5 %
add 3 to 5 grams ( 1 teaspoon) of GDL as coagulant / liter of soy milk.

Baking :
Use 1 teaspoon of GDL with 1/2 teaspoon of sodium bicarbonate (baking soda) per cup (140g) of flour to make it "self raising".
1 teaspoon of GDL + 1/2 teaspoon of sodium bicarbonate is equivalent to 2 teaspoons of regular baking powder.

Cheese making:
Often used in the manufacture of direct-set cottage cheese
Pre-acidifying milk for cheese making

100g-500g are packed in aluminum bags and 1kg are original.

Dessert silken Tofu recipe :

prepare 1 litre of  rich soy milk ( minimum 7% soy protein content ), eventually add some SPI
cook the soy milk at 80/82°C  during 10mn - don't let it boil !
remove from heat, and let it cool down to 20°C, or less.
add 3 to 5gr of GDL in cooled soy milk
mix for dissolving 
reheat the soy milk + GDL to 70 -75°C  to hydrolyse  GDL
pour hot soy milk in dessert cups
let it cool down without stirring
the delicate consistancy will develop in 15 to 20mn

you can sweeten your silken tofu, adding some sugar in the soy milk
or serving  with  sugar or maple syrup