Min. Order:1KGPurity:99% Supply Ability:1000mtRelease date:2025/02/18 Name: delta-Gluconolactone (GDL) CAS: 90-80-2 Assay: ≥99% Appearance: white crystalline powder Capacity: 1000mt/year Min.packing: 100gram Application: Food and cosmetic additive ...
型号 食品级 品牌 GDL 含量 99(%) 有效物质含量 99(%) 产品规格 25KG/BAG 执行标准 GB7657-87, FCCⅣ 主要用途 凝固剂,膨松剂,防腐剂等 本产品是多功能优良食品添加剂,主要用于蛋白质凝固剂,酸性剂,膨松剂,保鲜防腐剂,调味剂,粘合剂,色调保持剂等.广泛用于食品,日用化工,医药,化妆品,塑料和树脂改性.电镀...
葡萄糖酸内酯GLUCONO-DELTA LACTONE(GDL) D-(+)-Glucono-1,5-lactone快速询单 CAS No.: 90-80-2 分子式: C6H10O6 分子量: 178.140002727509 别名: 葡萄糖酸内酯;1,5-葡萄糖酸内酯;D葡萄糖酸-δ-内酯;葡萄糖酸-δ-内酯;D-葡萄糖酸-δ-内酯;克劳酸;葡醛酸;葡糖醛酸内脂;D(+)-葡糖酸-Δ-内酯;...
Glucono-Delta-Lactone (GDL) FCC is a white, crystalline powder or granule which is essentially odorless. It is freely soluble in water and sparingly sol...
Glucono- Delta-Lactone Glucono-δ-lactone is referred to as lactone or GDL, molecular formula C6Hl0O6, relative molecular mass 178.14. White crystal or white crystalline powder, almost odorless, taste sweet after acid. Easily soluble in water. Glucono-δ
Fe3O4@SiPr@GDL MNPs have been shown to be effective catalysts for the synthesis of the isoxazol5(4H)-one system. The advantages of this method are efficiency, clean protocol, easy handling, high yield, shorter reaction time and availability of catalyst. The catalyst can be rapidly recovered ...
Peanut and carrot was taken as raw materials,gluconic acid-δ-lactone as coagulant,lactone curd of peanut and carrot was produced. 以花生和胡萝卜为原料,以葡萄糖酸-δ-内酯(GDL)为凝固剂,研制出花生胡萝卜内酯豆腐。3) glucono delta lactone 葡萄糖酸δ内酯4...
Glucono-Delta-Lactone(GDL) is a naturally occurring food additive that has an appearance of a white odorless crystalline powder. This product is often u...
以花生和胡萝卜为原料,以葡萄糖酸-δ-内酯(GDL)为凝固剂,研制出花生胡萝卜内酯豆腐。 2. By reference to traditional technology,gluconic acid-δ-lactoneis added in as coagulant,and orthogonal experiment and sensory analysis are adopted,which concludes the optimum ratio in making uncongealed bean curd...
Reduction in emulsion pH by the addition of LA and/or GDL significantly (plt;0.05) influenced the processing and quality parameters of pork sausages. Emulsion pH below 5.90 (i.e., pH of cooked product ~6.00) by the addition of 0.5 N LA affected different sensory attributes adversely. ...