Gluconic acid lactone

ncrease the water retention of tofu, which is nearly double that of conventional methods. The texture of bean curd made with tofu brain lactone is delicate and shiny, and its texture is smooth and tender. It is very clean and hygienic. It's easy and simple to make at home and make your breakfast more nutritious and rich. According to personal preferences, it is possible to make a variety of flavors of bean curd to change the pattern every day, and how to eat will not be tired. DETAILS Lactone knowledge is very popular Glucono-δ-lactone is a white-colored crystal that dissolves easily in water and slowly decomposes at 25°. Lactones can reduce protein loss and increase the water retention of tofu, which is nearly double that of conventional methods. The texture of tofu is delicate, shiny and smooth. Family-made lactone tofu is also more safe and clean. Let you know the product more accurately and it is a responsible attitude Simple to make you fall in love with family hands The soybean milk will be filtered out of the bean dregs, place the milk about 90 degrees when poured into the water to melt the lactone surface, quickly stir two or three times (not to stir too much), can be left standing for 10 minutes. Basic Information Lactone tofu (safe and simple, convenient and hygienic) Brand: Tofu Lao Er Formulation table: Gluconic acid-δ-lactone Storage method: sealed moisture, avoid dry storage Country of origin: China Uses: See the figure below Specifications: 3g*24 package

Brand: Tofu Lao Er Formulation table: Gluconic acid-δ-lactone Storage method: sealed moisture, avoid dry storage Country of origin: China Uses: See the figure below Specifications: 20g

Lactonescanreduceproteinlossandincreasethewaterretentionoftofu,whichisnearlydoublethatofconventionalmethods.Thetextureofbeancurdmadewithtofubrainlactoneisdelicateandshiny,anditstextureissmoothandtende

Glucono-Delta-Lactone (Glucono-Delta-Lactone) CAS: [90-80-2] Molecular formula: C6H10O6 Molecular weight: 178.14 Physical properties: White crystal or crystalline powder, almost odorless, tastes sweet first and then sour, easily soluble Water, insoluble in ether. Main use: This product is a multifunctional and excellent food additive, mainly used as protein coagulant, acidic agent, leavening agent, fresh-keeping preservative, flavoring agent, adhesive, color retention agent, etc. It is widely used in food, daily chemical, medicine, cosmetics, plastic and resin modification. Electroplating polishing, metal cleaning, organic synthesis

Lactones can reduce protein loss and increase the water retention of tofu, which is nearly double that of conventional methods. The texture of bean curd made with tofu brain lactone is delicate and shiny, and its texture is smooth and