Microencapsulated Glucono-delta-Lactone (eGdL)

CAS Registry Number:

[90-80-2]

Chemical Formula:

C6H10O6

E-Number:

E575

General Information

Microencapsulated glucono-delta-lactone (eGdL) is based on food grade glucono-delta-lactone F2500 encapsulated by fully hydrogenated vegetable oil based on palm oil (RSPO certified).

The product is a white free flowing powder. When added to aqueous media the encapsulation will protect the GdL against immediate dissolution to gluconic acid. Over time the GdL is slowly released in presence of a food matrix, will be transformed into gluconic acid, and will reduce the pH. Therefore, it will act as slow acting form of glucono-delta-lactone.

The microencapsulated GdL P285 and P280 was developed for use as leavening acid in bakery products with a higher stability during storage and slower rate of reaction versus the standard glucono-delta-lactone. 

Specification

Microencapsulated glucono-delta-lactone consists of food grade glucono-delta-lactone and hydrogenated vegetable oil (palm oil).  

The composition of P280 is 80 % glucono-delta-lactone F2500 and 20 % hydrogenated vegetable oil.
P285 consists of 85 % glucono-delta-lactone F2500 encapsulated by 15 % hydrogenated vegetable oil.

Glucono-delta-lactone: Jungbunzlauer glucono-delta-lactone food grade complies with the Food Chemicals Codex (FCC) and of Commission Regulation (EU) No 231 / 2012.

Hydrogenated vegetable oil (CAS-No 68514-74-9): food grade
Kosher-Pareve - Orthodox Union (Circle U) Kosher Pareve Certified.

The microencapsulated GdL P280 and P285 are supplied in 22.5 kg cardbox with PE inliner. Storage is recommended between 10 and 32 °C.

Properties
    • White to off white free flowing powder
    • Odourless
    • Non-toxic

    Main functions

    • Baking powder leavening acid
    • Rate of reaction is depending on microencapsulation type: 
    • P280 contains 20 % fat coating and is regarded as a medium acting leavening acid
    • P285 contains 15 % fat coating and is considered as a fast acting leavening acid
    • Each grade can be combined with potassium bicarbonate to build a sodium free baking powder

     

     

    Applications

    Food

    • Bakery
    Legal aspects