Coolinario Glucono Delta Lactone - GDL (2 Oz) Mild Acidulant & Coagulant for Tofu, Cheese & Baking | Gentle Sweet-Tart Flavor | Perfect for Molecular Gastronomy & Food Preservation | Food-Grade

Coolinario Glucono Delta Lactone - GDL (2 Oz) Mild Acidulant & Coagulant for Tofu, Cheese & Baking | Gentle Sweet-Tart Flavor | Perfect for Molecular Gastronomy & Food Preservation | Food-Grade

A$16.90 - A$173.10
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Product details
  • Essential for Tofu & Dairy Processing: Used in making silken tofu and cheeses, GDL slowly releases acidity, allowing for controlled coagulation. This results in a smooth, delicate texture without a strong acidic taste, making it ideal for soft cheeses, yogurt, and other dairy products.
  • Mild Acidulant for Baking & Meat Curing: Enhances texture and preservation in baked goods, sausages, and cured meats. It helps maintain moisture, prevents color changes, and stabilizes emulsions, making it a valuable addition to food formulations requiring acidity adjustments.
  • Molecular Gastronomy & Spherification: A key ingredient in modernist cooking, GDL enables precise pH control for innovative culinary applications like gel formation, encapsulation, and slow-acidification techniques. It’s widely used in food science and experimental gastronomy.
  • Easy to Use: Simply dissolve GDL in water or mix directly into dry ingredients. For tofu, use approximately 3g per liter of soy milk. For baking, use as needed for pH control. It dissolves easily and works gradually, making it user-friendly for both home cooks and professionals.
  • Storage: Store in a cool, dry place in an airtight container to prevent clumping and maintain effectiveness. Keep away from moisture and direct sunlight.

Product Description

  • Is GDL suitable for vegan recipes?

    Yes. Coolinario’s GDL is vegan, gluten-free, and non-GMO, making it great for plant-based tofu and dairy alternatives.

  • Can I use GDL instead of baking powder in cakes or bread?

    Yes. GDL can act as a mild acidulant and, when combined with baking soda, produce carbon dioxide and leaven dough. This helps baked goods rise while providing a milder acidity than many common acids.

  • Can I use GDL instead of baking powder in cakes or bread?

    Yes. GDL can act as a mild acidulant and, when combined with baking soda, produce carbon dioxide and leaven dough. This helps baked goods rise while providing a milder acidity than many common acids.

  • Can I use GDL for meat curing or preservation?

    Yes. GDL can help regulate acidity and pH in processed meats, contributing to preservation and stable texture.

  • Item Weight: 70 g
  • Size Name: 2 Ounce
  • Country of origin: Canada
  • Package Dimensions: 21.1 x 12.2 x 0.7 cm; 70 Grams
A$16.90 - A$173.10
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