200g of FOOD GRADE Glucono delta-Lactone
GDL E575 |
|
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 40 - 45°C
to hydrolyse GDL |
● pour 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 . |