Glucono-δ-lactone according to the provisions of GB 2760-2011 as a stabilizer and coagulant can be in various types of food in accordance with the production needs of appropriate use. Medicine, light industry, chemical industry, construction and textile industries have a wider range of uses

(A) of the food industry

1. As a protein coagulant. Glucono-δ-lactone is mainly used as protein coagulant in the food industry, instead of brine, gypsum tofu, the process is simple, compared with the traditional tofu, the color is white, delicate and delicious, no smell, no protein (1 kg of soybeans to 5 pounds to 6 pounds of tofu), and tofu has a strong anti-corrosion effect, at room temperature can extend the shelf life of three to five days. Is conducive to improving the city summer tofu, dried bean curd supply, both for industrial mechanization, continuous production, but also easy to save the family tofu

2. Preservative. Glucono-δ-lactone can be used for all kinds of food preservation, can also be used for beer preservation, the effect is remarkable. Bottled beer preservation of up to 40 days (without glucono-δ-lactone preservation period only six or seven days) cooked beer by the intense shock, at 30 ℃ heat preservation conditions, storage for a week without losing light.

3. Leavening agent. Glucono-δ-lactone and baking soda share, can be used as bread, pastry leavening agent. It can not only save fermentation time, improve work efficiency, improve flavor, but also make cakes, biscuits and bulkiness, and save eggs, extend the preservation time.