Molecular formula: C6H10O6
CAS NO.：90-80-2
EC NO.： 202-016-5
Specifications：FCC8、USP36、E575、GB7657
Usage：
1.Cheese Coagulant:
Mainly used in the production of yogurt or cheese, in industrial use, GDL is used to acidify milk, resulting in a gel strength approximately twice that of fermentative acidification.
2.Acidulant:
It is often used as an acidulant to lower the pH of certain food products, such as canned goods and dairy items, to prevent spoilage.
3.Antidiabetic Drug
GDL is an important raw material for antidiabetic drugs like Empagliflozin, Dapagliflozin, Canagliflozin, and Ertugliflozin. These drugs work by inhibiting SGLT-2 in the kidneys, promoting the excretion of glucose and sodium in urine, effectively lowering blood sugar levels.
4.Other Uses
GDL is also used as a chelating agent in the dairy industry to prevent the formation of curd and tartrates in the beer industry. It serves as a protein coagulant in industrial wastewater treatment with protein content. Additionally, it is widely applied as a leavening agent.
Terms |
Specifications |
|---|---|
Appearance |
Fine, White, Crystalline power odorless |
Assay |
99.0~100.50% |
Water(Karl Fischer method) |
≤0.2% |
Reducing substances(as D-glucose) |
≤0.5% |
As |
≤3ppm |
Heavy metals |
≤10ppm |
Lead |
≤1ppm |
Sulphate Ash |
≤0.1% |
Solubility |
>99.9 |
Chloride |
≤0.05% |
Yeast |
Max.10/g |
Aerobe |
Max.50/g |
Moulog/Mold |
Max.10/g |
E. coli |
Not available at 10 g |
Salmonella |
Not available at 25 g |
Total count plate |
Max.50/g |
Particle size |
15—100mesh |