Glucono delta-lactone

Glucono delta-lactone is a naturally derived from the fermentation of glucose, it’s a food additive widely used across various food applications for its unique properties.

About GDL

Glucono delta-lactone is a naturally derived from the fermentation of glucose, it’s a food additive widely used across various food applications for its unique properties. At Aumatex Global Food Ingredients Pvt. Ltd., we provide premium-grade GDL to help Paneer/Cheese manufacturers achieve consistent quality, superior taste, and enhanced functionality in their products.

Applications of GDL

Food Industry:

  • Tofu Production: Acts as a coagulant for a smooth, silky texture.

  • Dairy Products: Used in yogurts, cheeses, and cream to enhance consistency and prolong shelf life.

  • Baking: Functions as a leavening agent in cakes, pastries, and bread.

  • Processed Meats: Improves texture and aids in curing sausages and hams.

Beverage Industry:

  • Enhances the stability and flavor profile of acidic drinks such as fruit juices and energy drinks.

Sustainability and Safety
GDL is produced through eco-friendly fermentation methods, aligning with sustainability goals. It is recognized as safe (GRAS) by regulatory authorities like the FDA and complies with international food safety standards, ensuring consumer confidence.

Why Choose Our GDL?

We provide high-quality glucono delta-lactone designed to meet diverse industry needs. Our GDL offers:

  • Premium Quality: Consistent and reliable performance in all applications.

  • Custom Solutions: Tailored to meet specific formulation requirements.

  • Sustainability: Sourced and produced through environmentally friendly processes.

  • Technical Expertise: Comprehensive support to optimize your products.

FREQUENTLY ASKED QUESTIONS

Commonly utilized bakery ingredients include preservatives, lecithin, flavors and extracts, leavening agents, and more. These ingredients play pivotal roles in enhancing product shelf life, texture, and overall quality.
The application of each ingredient varies depending on the specific bakery product being manufactured. Whether producing bread or laminated pastries, our technical experts are available to provide guidance on innovative ingredient applications tailored to your unique needs.
Bakery products, particularly cakes and breads, are susceptible to spoilage and mold growth, which can limit their shelf life. However, the incorporation of preservatives can significantly extend shelf life, ensuring the delivery of fresh, high-quality products to consumers over an extended period.

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