Hot Dogs, Ham, Bacon, Cold Cuts (Sodium Erythorbate; Glucono Delta Lactone)
Faster Processing
In sausage, ham, bacon and other cured meat products, sodium erythorbate serves as a cure accelerator and stimulant to color development. Sodium erythorbate accelerates cure reactions by reducing nitrite to form nitrous oxide. Cure formation reactions without erythorbate would be prolonged to many hours for sausage and days for ham and bacon.
Better Appearance & Flavor
Sodium erythorbate is responsible also for the reduction of nitroso-metmyoglobin to the cured meat pigment nitroso-myoglobin in which converts with cooking to the relatively stable nitroso-hemochrome. The residual erythorbate, which is not used in the reduction reactions, functions as an oxygen scavenger. This antioxidant role protects the meat product from oxidation which causes flavor changes and discoloration. The level of residual erythorbate is especially critical for sliced meat products.
GDL used for Meat Products
GDL is used to enhance modern meat preservation techniques by reducing the level of nitrite required, accelerating the curing process and producing a more shelf stable product. The use of GDL in meats has flourished in Europe where it has been found to be a valuable adjunct to “old world” processing techniques. The latest trend in meat processing using “HACCP Hurdle Technology” includes using strict pH control among its critical control parameters to achieve product safety. Glucono delta lactone is a preferred acidulant because of its slow hydrolysis and mild flavor. The flavor of the other common organic acids can often overwhelm delicate meat and spice flavors.
When used at a level of 0.5%, GDL can markedly reduce the growth of lactic acid bacteria and extend the shelf-life of vacuum packaged pork liver pate.
Fresh Meat (Sodium Erythorbate)
Recent studies have shown that sodium erythorbate also has a beneficial application to fresh meats. Surface application or infusion of meat cuts with solutions containing sodium erythorbate and other additives has been demonstrated to extend color stability and shelf life.
These benefits are enhanced with the use of modified atmosphere packaging. Sodium erythorbate also functions as an antioxidant to protect the flavor of structured meats. The emphasis on lowering fat and still achieving the desired texture and juiciness using alginates, carageenan, etc. requires careful formulation to protect the meat flavor. The flavor profile in the structured meats is very fragile and may be stabilized for longer periods by using sodium erythorbate.
In the United States, the use of sodium erythorbate on fresh meats is restricted by USDA, Food Safety Inspection Service. The primary concern is that a product may appear “fresh” beyond when it may be safely consumed. It is important to obtain clearance from the proper authorities before testing new concepts.
Salad (Sodium Erythorbate; Glucono Delta Lactone)
Sodium erythorbate may be used to preserve freshness in fruit and vegetables. It does this by preventing discoloration and development of off-flavors. Physical and chemical changes can occur during the harvesting, processing and storage of agricultural products. Many of these adverse changes are caused by natural enzymes present in the mature fruit.
Enzymatic browning occurs in some fruits and vegetables such as apples, peaches, pears, and potatoes which contain polyphenol oxidase. When this produce is cut or sliced and exposed to air the polyphenol oxidase catalyzes the oxidation of phenolic compounds to ortho-quinone compounds which then polymerize forming brown pigments.
Sodium erythorbate serves as an inhibitor of enzymatic browning by scavenging oxygen and by reducing quinones back to polyphenol compounds before they can undergo the reactions to produce brown pigments.
Fruit and vegetables can be protected by spraying or dipping them in an aqueous solution of sodium erythorbate. For most products this solution is more effective when acidified with glucono delta lactone or citric acid. The acidic bath is especially critical if the produce was lye peeled and not completely neutralized by the processing rinse, or if metals are present and need to be chelated.
GDL used for Vegetables
GDL is beneficial in improving color stability and firmness in canned and frozen vegetables. A process patented by American National Can Co. demonstrates that when used at a level of approximately 1% GDL allows safe thermal processing of fruit and vegetables at lower temperatures or for shorter times. Since less severe heat treatment is used the texture is similar to fresh produce. This process even allows thermo processing of some fruit and vegetables whose texture previously was too delicate to withstand heat treatment.
Controlling pH can help to minimize deteriorative enzyme action in sliced fruit and vegetables. The browning which occurs commonly in potatoes, peaches, apples, etc. is caused by enzymes. This browning can frequently be inhibited by the use of an antioxidant e.g. sodium erythorbate, in combination with GDL. GDL functions to lower the pH and to chelate metals which catalyze the browning action. For this reason GDL is also useful in maintaining the freshness of salads on food service lines.
Rock Fish, Salmon, Shrimp (Sodium Erythorbate; Glucono Delta Lactone)
The quality of fish and shellfish is very fragile. While the rate and extent of deterioration can vary between species, it is primarily caused by oxidation, enzymatic action and bacterial contamination.
Unsaturated fats in fish readily react with atmospheric oxygen to form peroxide intermediates, which break down to produce off-flavors and odors. The surface fat in fatty fish becomes brownish while a marked discoloration occurs in other fish such as rosefish, salmon, whitefish and cod. In the Asian markets, sodium erythorbate is added to the cooking water in the preparation of octopus to maintain the uniform pink color. Sodium Erythorbate significantly improves the color retention of rockfish during storage and transportation which is very important since the value of these fish is directly related to their skin color. The astaxanthin, which is a component of their skin pigment, is subject to degradation by auto oxidation.
Fresh and frozen shrimp are also subject to darkening and discoloration caused by oxidation. The enzymatic deterioration is most rapid at a pH between 8.0 and 8.2. Consequently, the use of acidic polyphosphates along with sodium erythorbate in the immersion solution is most effective. Erythorbate solutions in excess of 5% may cause yellowing discoloration of some shrimp species.
GDL used for Fish & Fish Products
GDL is used successfully in the production of fish cake, surimi and fish sausage. This is a very important part of the seafood industry in Asia. GDL functions primarily by lowering the pH which enhances the action of preservatives such as sorbic acid, counters the protein degradation which occurs at higher pHs and aids in maintaining the desired color of the fish product.
The antimicrobial effect of benzoates, propionates and sorbates can be enhanced by lowering the pH of the food. GDL can be used to make this pH adjustment without causing an acidic flavor.
Pizza & Instant Bread Tubes (Glucono Delta Lactone used in the dough)
GDL is Utilized as a Leavening Agent and as a Preservative
As a leavening agent, one gram of GDL will completely neutralize 0.472 grams of sodium bicarbonate, liberating 146 mls of carbon dioxide. Consequently, in most bakery formulations GDL is used at approximately twice the weight of sodium bicarbonate. The slow hydrolysis of GDL at room temperature and below, and its acceleration with an increase in temperature makes GDL an excellent acid source. Very little acid is formed during dough preparation with the resulting small loss of CO2 at this stage.6
Refrigeration and freezing temperatures adversely effect normal baker’s yeast. For this reason, GDL is often the leavening agent of choice for refrigerated or frozen dough products. The leavening action can be further controlled during the baking process by the encapsulation of GDL in a fat matrix that has a selected melting point.
Another problem common to refrigerated dough is a discoloration and darkening of the dough when stored for a period of time. The use of an acidulant such as GDL can help in the prevention of this black spotting or gray discoloration in dough during refrigerated storage.
GDL is a helpful ingredient in preventing undesirable microbial growth in bakery fillings. Salmonellosis and staphylococcal food poisoning outbreaks can occur when filled bakery products are mishandled. Product safety can be assured by controlling temperature, water activity, and pH. In this role GDL can be used to lower the pH and thus retard the growth of micro organisms in bakery fillings and icings. When used in combination with sugar and salt to control water activity, GDL is extremely useful in adding safe commercial shelf life to filled bakery products.
Refrigerated ready to cook batters can also be preserved by the addition of GDL to achieve a low pH.
Cheese & Tofu (Glucono Delta Lactone)
GDL is mixed with dairy milk or soy milk and other ingredients. As the temperature of the aqueous mix increases, GDL begins to hydrolyze to gluconic acid and the pH drops.
When the pH is lowered sufficiently, there is a curdling or gellation of the protein complex. This protein curd forms the matrix of the cheese or tofu. The use of GDL to prepare cheese is often preferred over natural fermentation with cultures because the process is easier to control and the end product is more uniform. The level of GDL to use when making cheese is usually a function of the total milk solids. The amount of GDL to be added is approximately 12% by weight of milk solids. If a bacterial culture is used to supplement the process, less GDL would be incorporated. In the preparation of tofu, GDL is added at a level of 0.3 to 0.4% of the weight of the soymilk. GDL is especially valuable in assuring uniformity of texture in prepackaged tofu.
Salad Dressings and Sauces (Glucono Delta Lactone)
Salad dressings and various sauces are usually considered “acidified foods” if the pH is 4.6 or below. The most common acidulant used is vinegar. High levels of vinegar can cause an undesirable harsh flavor. A 2.5% GDL aqueous solution will yield a pH of approximately 2.3 or the same as 100 grain vinegar (10% acetic acid). Partial replacement of vinegar acidity with GDL will improve flavor where harshness and strong acid flavor is detrimental.
Reducing the oil content of a dressing to make a “light” product often causes the acid taste to become more prominent. The high fat level can mask the acid taste and its reduction may unveil the harshness. When GDL is used as the acid component the delicate flavors of the herbs and spices become more apparent.
Shampoo (Sodium Gluconate)
Sodium gluconate is often included in shampoo formulation as a chelator to control water hardness minerals. Calcium and magnesium form deposits on hair, which adversely effect the texture and sheen. Sodium Erythorbate is used especially in shampoos for swimmers because of its chelation effect on copper, which is frequently used in pool algaecides. Copper adhesion to hair gives a greenish tint which is removed very readily by shampoos containing sodium erythorbate.
K-Y® Jelly (Glucono Delta Lactone)
Glucono Delta Lactone is used in various gel form products primarily to assist in gel formation in combination with the hydroxymethylcellulose and also to lower the pH for preservative effect.
Digestive Medicine (Glucono Delta Lactone)
Glucono Delta Lactone is used in digestive medicines primarily to assist in lowering the pH for a preservative effect and also because of its positive impact as a prebiotic on the gut microflora.
Absorbent Fibers, Diapers & Feminine Products (Sodium Erythorbate)
Sodium erythorbate’s application is as a redox initiator in controlling the rate of polymerization in the production of the absorbant fibers
Toothpaste (Sodium Gluconate)
Sodium gluconate is often used in toothpaste as a chelator to assist in the solubilization of the fluoride carrier.
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