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In the food industry:
Sodium gluconate can replace table salt: the salt taste of sodium gluconate is close to table salt, and the molecular weight of sodium is only 10.5%, compared with table salt, the former sodium content is only 1/4 of the latter. Compared with other low sodium salts, sodium gluconate has the advantages of non-irritating, non-bitter, and salty taste, and has become the best substitute for salt. At present, it is widely used in salt-free soy sauce, bread and other food fields. In white bread, sodium gluconate completely replaces sodium chloride, which does not cause a difference in the volume of bread, and does not affect its overall flavor and shelf life.
Sodium gluconate can improve food flavor: sodium gluconate has the effect of covering up the bitterness of food, shielding the odor, improving the taste and so on, and has a significant effect on the improvement of food flavor. By adding sodium gluconate to low-fat cheese, the original bitter and astringent taste of low-fat cheese was eliminated, and the overall taste was improved. By comparing the flavor of lactone tofu prepared with sodium gluconate and gypsum as coagulant, it is found that the tofu prepared with sodium gluconate is more tender, and has higher taste and nutritional value.April 23, 2024
April 23, 2024
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Privacy statement: Your privacy is very important to Us. Our company promises not to disclose your personal information to any external company with out your explicit permission.