Optimizing Ingredients

The Case for Glucono Delta Lactone (GDL)

The question is always being asked by product developers in the bakery industry as to why they should use a slower release acidulant such as Glucono delta lactone (GDL) when this acid already releases slowly.

When added into an aqueous solution GDL dissolves rapidly into the medium. Subsequently it hydrolyses slowly to gluconic acid, thereby, decreasing the pH in a progressive and continuous manner to equilibrium. This gentle acidification makes GDL outstanding compared to the instantaneous acidification obtained with other acidulants such as monocalcium phosphate (MCP). GDL acidifies the baked good, slows down mold development significantly and prolongs shelf life in a natural way without negative effects on taste. As GDL’s dough rate of reaction (DRR) is slow to intermediate and as temperature control further allows it to slow down or speed up the conversion of GDL to gluconic acid and therefore the rate of carbon dioxide release, GDL can replace both fast (MCPs) and slow sodium acid pyrophosphate (SAPPs). In situations where the DRR of GDL needs to be slower then microencapsulated/encapsulated slow release GDL can be used. Microencapsulated slow acting GDL is an acidulant that can be used in a baked item that imparts little flavor. Microencapsulated slow release GDL is recommended for use in refrigerated dough and frozen biscuits dough.

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