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It is the sodium salt of erythorbic acid, a stereoisomer of sodium ascorbate. Likewise, it is used as an antioxidant, a preservative and a curing accelerator in meat and fish products. The European food additive number for it is E316.


Sodium erythorbate chemical structure


What is Sodium Erythorbate Used for in Food?

It is used as an antioxidant, a preservative and a curing accelerator, let’s see each function:

Antioxidant: it keeps the food fresh (color, flavor and etc) as sodium erythorbate itself can be oxidized by scavenging oxygen and then inhibiting the oxidation of fruits and vegetables.
Preservative: it prevents microbial growth and therefore extends the shelf life of food.
Curing accelerator: it accelerates the curing process of meat and fish products by speed up the development of the pink color.
http://www.chinafooding.com/Sodium_Erythorbate

Glucono Delta Lactone as a white crystalline powder, odorless, sweet taste after the first acid, turning on the water, micro-content in ethanol. Glucono Delta Lactone protein can form a sol-gel, and a certain degree of corrosion resistance. Glucono Delta Lactone as a good multi-functional food additive, it is mainly used for protein coagulant, acid agents, bulk agents, preservatives, flavoring agents, adhesives, etc. Glucono Delta Lactone is widely used in food, daily use of chemicals, pharmaceuticals, cosmetics, metal cleaning and organic synthesis. E575 non-toxic to humans, harmless, it is a good stabilizer, coagulants, sour agent and chelating agent.

Glucono Delta Lactone applications:
Tofu is a traditional point of gypsum and brine into, under modern science has invented better than gypsum and brine products - Glucono Delta Lactone. Point out the tofu with the Glucono Delta Lactone is more delicate flavor and nutritional value is also higher, we see in the supermarket is to use the fat tofu Glucono Delta Lactone points into. Glucono Delta Lactone is used to flavor, tofu coagulator, PH reducing agents and leavening agent of raw materials. E575 is widely used in food, do preservative, flavoring agent. Glucono Delta Lactone generate added to milk to prevent milk stone. Stone can be used for beer brewing industry to prevent the agent. E575 added to toothpaste to help remove tartar.
http://www.chinafooding.com/Glucono_Delta_Lactone

GDL is a multifunctional ingredient that can be used as a coagulant in tofu, a leavening acid in the bakery (e.g. bread, cakes & pastries), controlled release acidulant & curing accelerator in processed meat & seafood, mild acidulant, chelating agent, and buffering agent in food.

Coagulant in Tofu
Glucono delta-lactone can be used as a coagulant in tofu for its gradual acidification initiates the curdling of the protein. It can replace the function of nigari or in combination uses with nigari in tofu. The following steps are how to make silken tofu with GDL.

Step 1: Select beans

It is recommended to pick light white soybeans with good color and high protein content.


Step 2: Soaking beans

The time and temperature of soaking beans should be appropriate. Beans are easy to ferment and protein is easy to lose if soaking time is too long. The quality & yield of tofu will be decreased if with a short soaking time, along with less soy milk.

Quantity: for example, soak 500 g of dry soybeans to obtain 1000 g – 1100 g of wet soybeans.

Temperature and time: Soak 6 – 7 hours at 15 °C, or 5 hours at 20 °C, and 10 hours or more if in winter.

Water & PH: it is better to use soft water, such as surface water or tap water to soak beans. It is also recommended to add baking soda, about one-thousandth of the weight of the bean to adjust the pH value of the water to promote protein leach. The amount of water used should make sure to submerge soybeans completely.


Step 3: Refining

It can be used with stone grinding or refining machine. It is required to grind the wet beans twice and adding water while grinding. 1500 grams added at the first refining, and 750 g for the second refining.

Step 4: Discharge Air Out

Put 20-30 grams of edible oil in the heated pot until the oil is boiling, then add a small amount of warm water (about 50 °C), and pour into the soy milk and stir for 5 minutes.

This step is mainly to discharge the air out of the soy milk and reduce the viscosity to make sure soy milk can filter quickly and filter thoroughly.


Step 5: Filter

Cloth or gauze can be used as a filter to separate the soy dregs and soy milk. 60°C water is used several times, and stir the filter residue while adding water. Totally, around 1750 grams of water is used in this process and finally get the pure soy milk.

This step is to filter soy dregs and get soy milk or obtain protein completely.

Step 6: Cooking

Cooking pure soy milk with a fierce fire.


Step 7: Making Tofu

There are two ways to make soft tofu, Cold process or thermal process.

Cold process: cool the soy milk down below 30 °C, then add 9 (can be less if with nigari) grams of GDL and stir it. Then put soy milk in a smooth box or in a food bag, steam it for 25 minutes or directly place the box or bag in boiling water for 25 minutes and wait it cools to form tofu.

Thermal process: cool the soy milk down to 90 °C, then put GDL and stir it. Soon put soy milk into the box for 15 minutes.
http://www.chinafooding.com/Glucono_Delta_Lactone

Sodium Caseinate Powder is a spray dried, high quality milk protein for use in a variety of food and nutritional application where binding and emulsification properties are important. This product has exceptionally good flavor. Sodium Caseinate Powder is made from the Yak milk with high quality in a scientific way. It contains various trace elements for human body. It is used not only as a kind of excellent food additive with high protein and nutrition, it is widely used in all kinds of food products such as meat processing, roasted food, artificial cream, coffee partner, baby food, cheese, various cake and candies, beverages, medicine, tobacco, cosmetics, and chemical articles for daily uses.
http://www.chinafooding.com/Sodium_Caseinate

Its primary purpose is as an emulsifier. The emulsification of sodium casein is mainly contributed to casein. This is because casein is a protein, the molecules of that have both hydrophilic and hydrophobic groups, which can be attracted to water and fatty substances to achieve emulsification.

What is it Made of?
Sodium casein is composed of protein, fat, calcium, sodium, lactose and others.
http://www.chinafooding.com/Sodium_Caseinate