assorted glazed donuts

Glucono delta-lactone (GDL) is a slow-acting leavening acid found in baked goods.

Glucono Delta-Lactone (GDL)


What is Glucono Delta-Lactone (GDL)?

Glucono delta-lactone is a leavening acid found in baked goods. It has a neutralizing value of 45 and reacts slow and continuously.

Origin

GDL is synthesized from the inner ester of gluconic acid.

Method

GDL slowly hydrates to gluconic acid, which then reacts with baking soda to produce carbon dioxide. The slow hydration results in slow and continuous gas production starting with mixing. GDL can leave a bitter aftertaste. It may reduce fat absorption in doughnuts. Cold temperatures slow hydrolysis, which makes it ideal for refrigerated or frozen dough products.

Composition

glucono delta-lactone composition

Chemical structure of glucono delta-lactone.

Application

GDL can be used for refrigerated or frozen dough formulations. It is costly and has a low neutralizing value, so more is required to neutralize the baking soda completely.