| 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 . |