Fermented Corn Flour (Glucono-Delta-Lactone)
Natural Leavening Agent & Curing AcceleratorGDL | CAS 90-80-2 | E575
A versatile, slow-release acidulant derived from natural corn starch fermentation. GDL provides controlled leavening in baked goods, accelerates curing in meats, and offers a gentle tang in dairy products and dressings.
Why Use GDL?
Controlled Leavening
Releases acid slowly, providing a gradual and prolonged leavening action perfect for refrigerated doughs and baked goods.
Curing Accelerator
Reliably lowers pH to speed up the curing and color development process in sausages and other cured meats.
Gentle Acidification
Provides a mild, tangy flavor without the harshness of other acids, ideal for dairy products like cheese and tofu.
Applications & Benefits
Key Applications
- Bakery: Chemical leavening for cakes, cookies, and refrigerated doughs.
- Cured Meats: Accelerates curing in sausages, salami, and other processed meats.
- Dairy Products: Used as a coagulant in the production of tofu and cheese for a smooth texture.
- Dressings & Sauces: Acts as a mild acidulant to provide a pleasant tang and control pH.
Frequently Asked Questions
Can GDL replace baking powder?
GDL can replace the acid component of a baking powder system. It must be used with a base, like sodium bicarbonate (baking soda), to produce leavening. Its slow-release nature makes it different from fast-acting baking powders.
What is the taste profile of GDL?
Initially, GDL has a slightly sweet taste. As it hydrolyzes into gluconic acid in the presence of water, it develops a mild, pleasant tangy flavor, which is less harsh than other food acids like citric acid.
