Functional Roles in Food Industry
| Function | Mechanism & Applications |
|---|
| Coagulant | Gradually lowers pH to coagulate soy proteins in tofu and soy pudding, yielding smooth texture (replaces gypsum). Usage: 2.5–3% of soybean weight. |
| Acidulant | Slow-release acidity for dairy (yogurt, cheese), beverages, and jellies without sharp sourness. |
| Leavening Agent | Reacts with baking soda (NaHCO₃) in baking powders for controlled CO₂ release in cakes and biscuits (ideal ratio: 2:1 GDL-to-soda). |
| Preservative | Inhibits pathogens in meat products (sausages, ham) and seafood; reduces nitrite usage while enhancing color stability. Max: 0.1% (w/w). |
| Chelating Agent | Binds metal ions to prevent oxidation and precipitation in dairy, beer, and canned foods. |
| Texture Modifier | Improves water retention and elasticity in processed meats (e.g., surimi, luncheon meat).
|
Key Applications
Tofu Production: Primary coagulant for silken tofu (reduces bitterness).
Dairy: pH control in yogurt fermentation and cheese processing.
Meat & Seafood: Antimicrobial agent and curing accelerator.
Bakery: Slow-acting leavener in muffin/cake premixes.
Pharmaceuticals: Excipient in effervescent tablets and calcium supplements.
Storage & Transporation
This product storage at room temperature, dry and ventilated, clean environment.
