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View compareCoolinario Glucono Delta Lactone - Gdl (4 Oz) Mild Acidulant & Coagulant For Tofu, Cheese & Baking | Gentle Sweet-Tart Flavor |
Coolinario Glucono Delta Lactone - Gdl (4 Oz) Mild Acidulant & Coagulant For Tofu, Cheese & Baking | Gentle Sweet-Tart Flavor |
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Regular price
$11.24
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$11.24
Regular price
$16.06
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SKU
WBGROB0F1GYN29GVendor
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) and how is it used in cooking? A: Glucono Delta Lactone (GDL) is a food-grade mild acidulant and coagulant commonly used in cooking and food preparation. It is particularly effective for making silken tofu, cheese, and various fermented foods by gradually lowering pH levels without imparting a harsh acidic flavor. Additionally, it is utilized in molecular gastronomy for techniques like spherification and controlled gelling.
- Q: How do I use GDL for making tofu or cheese? A: To use GDL for making tofu, dissolve approximately 3 grams of GDL in water and mix it with one liter of soy milk. For cheese, it can be added directly to the milk during the coagulation process. GDL works gradually, allowing you to achieve a smooth texture without an overpowering acidic taste.
- Q: Can GDL be used in baking or meat curing? A: Yes, GDL is an excellent ingredient for baking and meat curing. It enhances the texture and preservation of baked goods, sausages, and cured meats. By helping maintain moisture and preventing color changes, GDL aids in stabilizing emulsions and adjusting acidity levels in various food formulations.
- Q: How should GDL be stored to maintain its effectiveness? A: GDL should be stored in a cool, dry place in an airtight container to prevent clumping and ensure its effectiveness. It is important to keep it away from moisture and direct sunlight to preserve its quality.
- Q: Is GDL safe for all types of food applications? A: Yes, GDL is classified as a food-grade ingredient and is safe for various culinary applications, including baking, dairy processing, and molecular gastronomy. However, it is always recommended to use it as directed and in appropriate quantities for the best results.