D-Glucono-1,4-lactone
98%
- Product Code: 52126
CAS:
1198-69-2
| Molecular Weight: | 178.14 g./mol | Molecular Formula: | C₆H₁₀O₆ |
|---|---|---|---|
| EC Number: | MDL Number: | MFCD00080784 | |
| Melting Point: | 134-135 °C | Boiling Point: | 467.9±18.0 °C(Predicted) |
| Density: | 1.766±0.06 g/cm3(Predicted) | Storage Condition: | Room temperature, dry, sealed |
Product Description:
D-Glucono-1,4-lactone is widely used in the food industry as a mild acidulant. It is particularly valued in dairy products like tofu and cheese, where it helps in the coagulation process without imparting a strong acidic taste. In baking, it acts as a leavening agent, releasing carbon dioxide slowly when combined with baking soda, which results in a consistent rise and texture in baked goods. Additionally, it is employed in meat processing to improve texture and water retention, enhancing the overall quality of the product. Its ability to regulate pH makes it useful in cosmetics and personal care items, where it helps maintain skin-friendly formulations.
Product Specification:
| Test | Specification |
|---|---|
| APPEARANCE | white powder |
| PURITY | 97.5-100 |
| Infrared spectrum | Conforms to Structure |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 0.050 | 10-20 days | $289.30 |
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| 0.250 | 10-20 days | $938.22 |
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D-Glucono-1,4-lactone
D-Glucono-1,4-lactone is widely used in the food industry as a mild acidulant. It is particularly valued in dairy products like tofu and cheese, where it helps in the coagulation process without imparting a strong acidic taste. In baking, it acts as a leavening agent, releasing carbon dioxide slowly when combined with baking soda, which results in a consistent rise and texture in baked goods. Additionally, it is employed in meat processing to improve texture and water retention, enhancing the overall quality of the product. Its ability to regulate pH makes it useful in cosmetics and personal care items, where it helps maintain skin-friendly formulations.
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