Glucosinolide (GDL) CAS 90-80-2 is an organic compound with the chemical formula C6H10O6. It is prepared by oxidizing glucose to gluconic acid or its salts, purifying, desalination, decolorization, and concentration. It is a multifunctional food additive used in the food industry as a coagulant, stabilizer, souring agent, preservation agent, and preservative.

Chinese name: Glucosinolide

Foreign name: Gluconolactone

Nickname: D-glucuronolactone

Chemical formula: C6H10O6

Molecular weight: 178.14

CAS login number: 90-80-2

EINECS login number: 200-016-5

Melting point: 160 ℃

Boiling point: 230.35 ℃

Appearance: White crystalline powder

Physical and chemical properties

Glucosinolide is a white crystalline or crystalline powder, odorless, with a sweet taste followed by a bitter taste, and a sour taste. The melting point is 160 ℃. Easily soluble in water (room temperature, 60g/100mL), slightly soluble in ethanol (1g/100mL), insoluble in ether. Hydrolyze in an aqueous solution to form an equilibrium solution of gluconic acid and lactones. The pH of the newly prepared 1% aqueous solution is 3.5, which changes to 2.5 after 2 hours.

Purpose

Tofu coagulant

Using GDL as a protein coagulant to produce tofu, the texture of tofu is white and tender, without the bitter taste of brine or gypsum, without protein loss, with a high tofu yield, and easy to use. Due to the slightly sour taste of tofu when used alone, GDL is often mixed with CaSO4 or other coagulants in a ratio of 1:3-2:3, with a dosage of 2.5% of the weight of dry beans. The effect is good when the temperature is controlled at around 4 ℃. [1]

Milk gel

It is mainly used to produce yoghurt or cheese. In industrial use, the strength of gel formed by acidification of milk with GDL is about twice that of fermentation type. Its dosage can make the product reach the required pH value of curd after adding 0.025%~1.5% in milk, while the milk gel produced by adding 3% of GDL and holding at 30 ℃ has a similar structure to the gel produced by lactic acid fermentation.

Quality improver

The use of GDL in canned lunch meat and minced pork can increase the effect of coloring agents, thereby reducing the amount of highly toxic nitrite. At the same time, GDL also has emulsifying and anti-corrosion effects, thereby improving the quality of canned meat mince, with a maximum dosage of 0.3%.

Acidifier

GDL can be added to sweet fruit juices and jellies such as vanilla extract, chocolate, and bananas. It is the main acidic substance in composite leavening agents and can slowly produce carbonated gas, which can produce unique flavored pastries.

Other

In addition, GDL can also be used as a chelating agent in the dairy industry and the beer industry to prevent the formation of lactone and tartar; Used as a protein flocculant in the treatment of industrial wastewater containing protein; As a loosening agent, it is also widely used.

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