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CAS NO.90-80-2
98%(500-1000)Kilogram98%(100-500)Metric Ton
| Molecular Formula | C6H10O6 |
| Molar Mass | 178.14 |
| Density | 0.6 |
| Melting Point | 160°C (dec.)(lit.) |
| Boling Point | 230.35°C (rough estimate) |
| Specific Rotation(α) | 65 º (c=1,H2O) |
| Flash Point | 192.3°C |
| Water Solubility | 500 g/L (20 ºC) |
| Solubility | Easily soluble in water, and slowly hydrolyzed, the solubility in water is 59g/100ml, slightly soluble in ethanol, 1g/100ml in ethanol, insoluble in ether. The pH of the newly prepared 1% solution is 2.5. |
| Vapor Presure | 7.6E-10mmHg at 25°C |
| Appearance | Crystallization |
| Color | White to off-white |
| Merck | 14,4457 |
| BRN | 83286 |
| pKa | 12.06±0.60(Predicted) |
| PH | 3.6 (10g/l, H2O, 20℃) |
| Storage Condition | Sealed in dry,Room Temperature |
| Refractive Index | 63.5 ° (C=10, H2O) |
| MDL | MFCD00006647 |
| Physical and Chemical Properties | White crystal or crystalline powder, odorless, sweet first and then bitter, sour. Melting point 150~152 ℃ (decomposition). Soluble in water (room temperature, 60g/100mL), slightly soluble in ethanol (1g/100mL), insoluble in ether. Hydrolysis in aqueous solution into an equilibrium solution of gluconic acid and lactone, the newly prepared 1% aqueous solution has a Ph value of 3.5 and becomes 2.5 after 2 hours. Mouse oral LD5017.8 g/kg,ADI does not make special regulations (FAO/WHO,1994). |
| Use | Used as protein coagulant, acidulant, leavening agent, preservative and cosmetics, toothpaste production |
used as stabilizer, coagulant, acidulant, integral agent. For bean products (tofu and bean flowers), sausage (sausage), surimi products and grape juice, the maximum amount of 3. Og/kg, as a preservative, the maximum dosage for the preservation of fish and shrimp is 0. lg/kg, the residual amount is 0. Olmg/kg; Can also be used as leavening agent, for the preparation of composite fermentation powder, according to the production needs of the appropriate amount of use.
| gluconic acid derivative | gluconolactone is an ester formed by dehydration between the carboxyl group of gluconic acid and the hydroxyl group in the molecule, an ester dehydrated from the hydroxyl group on the carbon atom at the 5th (δ) position, called Glucono-δ-lactone; And the 4th (γ-position) an ester formed by dehydration of hydroxyl groups on carbon atoms, called Glucono-gamma-lactone. Crystals. There is a sweet taste different from that of gluconic acid. 153 C decomposition, [alpha] D20 61.7 degrees (C = 1). Soluble in water, in aqueous solution hydrolysis into gluconic acid, and Delta and gamma two kinds of lactone into equilibrium mixture: Figure 1 is gluconolactone molecular structure formula. its 6-phosphate is an intermediate in the oxidative decomposition of glucose in vivo (pentose phosphate pathway). In food processing, as soy protein or milk protein coagulant, meat preservatives, cakes of the coagulant and color stabilizer. This information was edited by chemical book Xiaonan (2015-09-04). |
| Glucono-δ-lactone | Glucono-δ-lactone also known as Glucono-lactone, D-glucono-δ-lactone. This line of gluconic acid to remove water after the formation of lactone compounds. White Crystal or crystalline powder. No smell or slight fragrance. It started with a sweet taste and later showed a sour taste. But the taste is completely different from that of gluconic acid. Relative molecular mass 178.14. Melting point 153 °c. Specific optical rotation +61.7 °(c = 1). Soluble in water, 59(20 ° C); Soluble in ethanol, 1g/100g(20 ° C); Insoluble in ether. The aqueous solution is a mixed solution of an equilibrium system of gluconic acid, Glucono-δ-lactone and Glucono-γ-lactone after hydrolysis. The freshly prepared 1% aqueous solution was at pH 3.6 and after 2H at pH 2.5. If 5 to 10% of calcium stearate is used, it is stable even in articles containing the hygroscopic component. Rabbit intravenous injection of LD507630mg/kg. Purposes: 1983 FAD recognized as non-toxic food additives. Used as a food additive as a sour agent, used in fruit juices, beverages and jelly; Used as a coagulant, gluconolactone is China's GB2760-1996 regulations allow the use of food coagulant, used for soy protein, milk protein, as a tofu coagulant, in soybean milk to add 0.25% ~ 0.3%, compared with calcium sulfate, due to the good water solubility of this product, can be dispersed evenly in soybean milk, made of tofu delicate, often combined with calcium sulfate; Used as a leavening agent, compared with other acids, it is not easy to react at low temperature, and it becomes gluconic acid by heating, and then reacts with sodium bicarbonate to produce carbon dioxide bubbles, which are uniform and fine in foaming, and can be used as a leavening agent for biscuits, bread, etc, especially suitable for cake; Used as a chelating agent, adjust the pH value of milk products, and can prevent the production of milk, prevent the production of beer Stone; Can also be used as a toothpaste additive, help to remove tartar, this is because this product can react with the tooth scale; Can also be used as a photographic developing agent, medicine and cosmetics vitamin stabilizer and irritation and mitigation agent; Fabric sizing additives; Detergent additives; Bottle washing agent; metal Surface cleaning agent before plating. Figure 2 is the reference quality standard of Glucono-δ-lactone. |
| method of use | use stabilizing and coagulating agents, Acidulants, chelating agents. 1. Precautions for use (1) the product is hydrolyzed in aqueous solution to produce gluconic acid, which solidifies the protein. The effect is better than calcium sulfate, calcium chloride and brine. The tofu made of gluconolactone has good water retention, fine texture, smooth and delicious, and has antiseptic effect on tofu. (2) as a preservative, it can be used for the preservation of fish, meat, poultry, shrimp and so on, so that the appearance of the product is glossy and not browning, while maintaining the elasticity of the meat. (3) as a coagulant, this product is mixed with sodium bicarbonate and made into baking powder. When heated, gluconic acid reacts with sodium bicarbonate to produce carbon dioxide, which has good leavening effect and no odor. Particularly suitable for cakes, fried foods and so on. 2. Scope of use and the amount of (1) China's "health standards for the use of food additives" (GB 2760-1996): gluconolactone can be used for fish and shrimp preservation, the maximum use of 0.1g/kg, residues less than 0.01mg/kg; For sausage (sausage), surimi products, grape juice, bean products (tofu, bean flower), the maximum amount of 3.0g/kg; For baking powder, can be used according to the production needs. (2) FAO/WHO(1984) regulations: can be used for lunch meat, meat, limited 3G/kg. (3) reference for practical use: ① when making tofu, add 2.5~2.6g per kg of soybean milk. This product can be dissolved in a small amount of water, and then added to the soy milk, or the addition of this product can be filled with soy milk, water heated to 80 degrees Celsius, keep 15min, you can condensed into tofu. (2) gluconolactone and sodium bicarbonate were mixed into baking powder according to 2 ∶ 1, and the dosage of which could account for 50% ~ 70% of the acidifier. Can be used for biscuits, fried noodles and bread, etc., especially for cakes, the dosage of about 0.13% of wheat flour. (3) lunch meat, sausage, red sausage, etc. to add 0.3% of this product, can make the product bright color, good water holding capacity, elastic, and has anti-corrosion effect, can also reduce the production of nitrosamines in products. (4) as a chelating agent, can be used in grape juice or other berry wine, can prevent the formation of tartar. For dairy products, can prevent the formation of milk. (5) This product can be used in juice drinks and jelly as a sour agent, can also be formulated with sodium bicarbonate into a high-grade beverage, not only strong gas production, but also can slowly hydrolyze gluconic acid, with the characteristics of cool and delicious and no stimulation of the stomach. |
| content analysis | accurately weigh the pre-dried sample of about 0.6g, dissolved in 0.1mol/L sodium hydroxide solution 50ml, place for 20min. Phenolphthalein test solution (TS-167) was added 3 drops, and the excess sodium hydroxide was titrated with 0.1mol/L sulfuric acid. At the same time, the blank test was carried out, and the necessary correction was made. Each rnL 0.1mol/L sodium hydroxide equivalent to this product (C6H10O6)17.81mg. |
90-80-2
MF:
C6H10O6
MW:
178.14
EINECS:
202-016-5
MDL No.:
MFCD00006647
Melting point:
160 °C (dec.)(lit.)
alpha
65 º (c=1,H2O)
Boiling point:
230.35°C (rough estimate)
Density
0.6
refractive index
63.5 ° (C=10, H2O)
storage temp.
Sealed in dry,Room Temperature
solubility
590g/l Hydrolysis
pka
12.06±0.60(Predicted)
form
Crystalline Powder
color
White to off-white
Odor
wh. cryst. powd., pract. odorless
PH
3.6 (10g/l, H2O, 20℃)
Water Solubility
500 g/L (20 ºC)
Merck
14,4457
BRN
83286
LogP
-2.38
Xi'an Eastling biotech Co., Ltd. is dedicated to the research and development, production, and sales of natural plant extracts; With nearly 15 years of experience in identifying, researching, developing, and producing active ingredients for medicinal plants, we focus on providing innovative products and services to customers in industries such as pharmaceuticals, health food, and cosmetics.
Eastling Biotechnology has established a global direct harvesting system for plant raw materials, ensuring the high quality and authenticity of raw materials, while also protecting the continuity and diversity of plants; Having strong research and development capabilities, we can develop more effective and specialized plant active ingredients for the pharmaceutical, health food, and cosmetics industries; We have established an advanced quality control system, and the quality control of our products depends on advanced testing instruments and high-level technical experts. The effective combination of the two forms Eastling's ability to quickly and rigorously control product quality.
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