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Production Technology for Adding GDL (Glucono Delta Lactone) to Soy-Based Foods
International Journal of Quantitative Research and Modeling
The technology of adding Glucono Delta Lactone (GDL) to food made from soybeans is gaining popularity because it has many advantages. GDL is an acid that functions to coagulate proteins. GDL is a food additive that is Generally Recognized as Safe (GRAS). GDL has been applied in soy-based products such as tempeh and tofu. The use of GDL in tempeh products can reduce the acidification time of tempeh to 2-3 hours so that the production capacity of tempeh can increase significantly and reduce thedoi:10.46336/ijqrm.v2i2.150 fatcat:wwcb3nakbzbh5eakjsbmgk36qy