International Standard Cosmetic Grade 99% Sodium Gluconate

Application of Sodium Gluconate in food industry
Functional specialties and applications of sodium gluconate
① pH adjustment function
The buffer pH range of gluconic acid is 3-4, and the buffer range of tartaric acid is lower than that of gluconic acid, but it is not suitable for buffer because of its strong acidic flavor. Gluconic acid is most suitable for food additives as buffer in low pH range.
Beverage pH4 or less, generally at 65 ℃ under the sterilization time of 10min, not only can avoid the impact of sterilization and heating on the beverage material, but also save energy, is an important part of the beverage production process management, other organic acid salts are difficult to achieve pH4 or less sterilized to achieve the above requirements, and sodium gluconate can meet the above requirements without affecting the beverage flavors, so sodium gluconate is the most excellent food! Therefore, sodium gluconate is the best pH buffer for food processing.
②Flavor improvement agent
Organic acid salts in the process of salting, as a seasoning to improve the taste, but often do not achieve the desired effect, gluconate itself is excellent taste, there is a masking of bitterness, odor, such as in the masking of soy protein odor, fish odor, magnesium ions, such as the bitter taste, are better than other organic acid salts.
a. Improve the flavor of high sweetness sweetener.
Low-calorie high sweetness sweeteners are good for health, but in the flavor presentation is generally difficult to compare with the taste quality of sugar, by the United States, Japan test, sodium gluconate has significantly improved the taste quality of high sweetness sweeteners aspartame, stevia glycosides, saccharin, aspartame sweeteners and sodium gluconate can be used to achieve the same sweet taste quality as granulated sugar.
b, masking soy protein odor
Soy protein has high nutritional value, used in animal meat products, fish, minced fish, frozen food and other foods, but there is an inherent soy protein odor, so the amount of use has limitations. In sausage manufacturing, (5% of soy protein, other raw materials are pork, pork fat, water, sodium caseinate, salt, polyphosphate, sodium nitrite, monosodium glutamate, spices, etc.) to add 5% or so of the sodium gluconate, there is a significant reduction in the effect of soy protein odor. Sodium gluconate also has to cover soy milk, hamburgers and other foods using soy protein from the unique soy egg odor.
c, improve the fish sauce fish odor
In the fish processing products fish sauce by adding sodium gluconate 0.5% can significantly reduce the fish odor, better than the use of emulsification, covering and other methods to reduce the fish odor, improve the taste of fish imported into the taste approach.
d. Masking magnesium bitterness
Sodium gluconate has the effect of masking magnesium, zinc, iron and other trace metals, especially magnesium's characteristic bitter taste, suitable for adding to beverages and health foods.
③Replacing salt in food processing
In food processing, salt not only gives food a salty flavor, but also antibacterial and other effects, the use of the amount is often increased. When making sauce, salt also prevents stray bacteria so that the normal fermentation of wheat, but can not add too much salt.The Central Research Institute of Japan has researched the use of sodium gluconate as a substitute for salt in the fermentation of miso (soybean paste), which enables normal fermentation and the production of salt-reduced or salt-free (NaCl-free) miso. When making bread, salt is needed to form raw dough, and sodium gluconate can replace 100% salt to make salt-reduced or salt-free bread, which can prolong the preservation of food and reduce the function of dehydration. Sodium gluconate can also be used instead of table salt to improve the characteristics of food processing, adjust fermentation, and provide various functions such as food preservation and dehydration. Sodium gluconate sodium only accounts for 10.05% of the molecular weight (salt sodium accounts for 39.3% of the molecular weight), the same amount of sodium gluconate and salt, the former amount of sodium is only 1/4 of the latter, therefore, sodium gluconate can be used to replace salt processing salt or even salt-free food.

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