Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS: When used as an acidulant for bakery products, 1 part glucono-delta-lactone will neutralise 0.472 parts
sodium bicarbonate. Release of carbon dioxide is slow at room temperature, the greater part of the
sodium bicarbonate remains unreacted until the oven stage. It produces a lighter crumb colour and a
finer texture in many baked products. It also reduces processing time in the production of cottage
cheese, and can be used as an aid in development of cure colour in processed meat products.
It can be used with a reduced quantity of vinegar to produce pickled foods of milder flavour
FOOD SAFETY ISSUES: No safety concerns
LEGISLATION: USA: CANADA:
Permitted generally in foods Permitted in “unstandardized foods”
UK and EUROPE: AUSTRALIA/PACIFIC RIM:
Permitted generally in foods Permitted generally in foods
REFERENCES: Timm, R. G. (1988) Baking powder – factors affecting its performance. In: Bush, P. B., Clarke, I. R.,
Kort, M. J., and Smith, M. F. (Eds.), Functionality of Ingredients in the Baking Industry. Natal
Technikon Printers, Durban.
Bayoumi, S., and Madkor, S. (1988) The use of glucono-delta-lactone (GDL) in the manufacture of
yogurt. Egyptian J. Dairy Science, 16, 233–238.
Fox, P. F. (1988) Direct acidification of dairy products. Dairy Science Abstracts, 40(12), 727–732.
LaBell, F. M. (1981) Pickled foods with less vinegar offer new flavour possibilities. Food
Development, October, 22–24.
Glucono-delta-lactone 543