Properties:white crystalline powder, almost odorless.
Standard:GB7657-2005 FCC (IV) USP28.
Usage:This product has fresh preservation and antiseptic actions, can be used to processing bean products (such as, bean curd), meat products, juice beverage, yeast powder, etc. and can be used for the fresh preservation of fishes and shrimps.
It’s practically odourless and has a slightly sweet taste. Non toxic, it’s completely metabolized in the body like a carbohydrate. When added into an aqueous solution, GDL rapidly dissolves, and subsequently slowly hydrolyses to gluconic acid, thus producing a gentle acidification in the same way as lactic acid-producing bacteria. In solution both gluconic acid and GDL are always in balance. The equivalent point and the rate of transformation are related to concentration, temperature and PH-value. GDL can be mixed with other dry substances without undesired reactions.
Properties:white crystalline powder, almost odorless.
Standard:GB7657-2005 FCC (IV) USP28.
Usage:This product has fresh preservation and antiseptic actions, can be used to processing bean products (such as, bean curd), meat products, juice beverage, yeast powder, etc. and can be used for the fresh preservation of fishes and shrimps.
Features:
1) Colorless crystal or white powder
2) Assay: 99% min.
3) Lead: 0.001% max.
4) Calcium: 0.03% max.
5) Reducing substance: 0.5% max.
6) Heavy metal: 0.002% max.
7) Arsenic: 3ppm max.
8) Sulfate: 0.03% max.
9) Chloride: 0.02% max.
10) Melting point: 286 - 294