Fermented Corn Flour (Glucono-Delta-Lactone)

It is manufactured by Fermentation of Glucose (extracted from Corn) which gives the Natural Gluconic Acid.

GDL is the lactone form of Natural Gluconic Acid which is white crystalline powder which enhances the shelf life of foods.

  • Food Industry
      • Coagulation Agent in Cheese Production: Used mainly in production of soft cheese, particularly tofu and paneer.
      • Bakery Products: It is used as acidulant in bakery products to help control the pH during the leavening process, ensuring proper texture and consistency in items like cakes and breads.

      Dosages:

      • Basically, 0.2-0.5% of Fermented Corn Flour is used if moisture is <10%.
      • 5-1% concentration when added in product having moisture >10%