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View compareCoolinario Glucono Delta Lactone - Gdl (2 Oz) Mild Acidulant & Coagulant For Tofu, Cheese & Baking | Gentle Sweet-Tart Flavor |
Coolinario Glucono Delta Lactone - Gdl (2 Oz) Mild Acidulant & Coagulant For Tofu, Cheese & Baking | Gentle Sweet-Tart Flavor |
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Regular price
$8.74
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$8.74
Regular price
$12.49
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SKU
WBGROB0F1GHQD6HVendor
CoolinarioProduct Type
Baking SpicesCouldn't load pickup availability
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Description
Description
Craving Delicious, Homemade Meals Without Breaking The Bank Coolinario Is Your One-Stop Shop For Professional-Grade Ingredients At Everyday Prices. We Believe That Everyone Deserves To Enjoy The Joy Of Creating Culinary Masterpieces, Regardless Of Budget. Coolinarios Glucono Delta Lactone (Gdl) Is A Versatile, Food-Grade Ingredient Used As A Mild Acidulant And Coagulant In Various Culinary Applications. Ideal For Making Silken Tofu, Cheese, And Fermented Foods, It Gradually Lowers Ph Without Imparting A Harsh Acidic Taste. Gdl Is Also Popular In Molecular Gastronomy For Spherification And Controlled Gelling. With A Subtle Sweet-Tart Profile, It Enhances Baked Goods, Dairy Products, And Processed Meats While Maintaining A Smooth Texture. Ready To Unleash Your Inner Chef And Experience The Joy Of Crafting Delectable Meals At Home Explore Coolinario'S Selection Of High-Quality, Affordable Ingredients And Discover The Magic Of Transforming Simple Ingredients Into Extraordinary Dishes.
Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Reviews
Reviews
Frequently Asked Questions
- Q: What is Glucono Delta Lactone (GDL) used for in cooking? A: Glucono Delta Lactone (GDL) is a versatile food-grade ingredient primarily used as a mild acidulant and coagulant. It is ideal for making silken tofu, cheese, and fermented foods by gradually lowering pH without a harsh acidic taste. Additionally, it's popular in molecular gastronomy for applications like spherification and controlled gelling.
- Q: How do I use GDL in my recipes? A: Using GDL is straightforward. For tofu, dissolve approximately 3g of GDL in water per liter of soy milk. For baking, it can be mixed directly into dry ingredients as needed to control pH levels. GDL dissolves easily and works gradually, making it user-friendly for both home cooks and culinary professionals.
- Q: Can GDL be used for baking and meat curing? A: Yes, GDL is an excellent mild acidulant for baking and meat curing. It enhances the texture and preservation of baked goods and helps maintain moisture, prevents color changes, and stabilizes emulsions in sausages and cured meats, making it a valuable ingredient for these applications.
- Q: What should I consider when storing GDL? A: To maintain the effectiveness of GDL, store it in a cool, dry place in an airtight container to prevent clumping. It’s important to keep GDL away from moisture and direct sunlight to ensure its quality and longevity.
- Q: Is GDL safe for all food applications? A: GDL is a food-grade ingredient and is generally safe for various culinary applications, including tofu, cheese, and baked goods. However, as with any food ingredient, it's advisable to follow recommended usage guidelines and consult with a food safety expert if you have specific concerns.