100g Glucono delta-Lactone Domestic Coagulant Of Glucose Endolipid Curculide Powder

Glucono delta-lactone (GDL) is a naturally-occurring food additive (E575)
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
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 .