1.Used as tofu coagulant
GDL is used as a protein coagulant to produce tofu. The texture of the tofu is white and tender, without the bitterness of brine or gypsum, without protein loss, high tofu yield, and easy to use.

2.As a milk gelling agent
It is mainly used for the production of yogurt or cheese. In industrial use, the gel strength of cow's milk formed by acidification with GDL is about twice that of the fermented type. The dosage of 0.025% to 1.5% in cow's milk can make the product reach the required level. The curd pH, and the milk gel made by holding at 3 ° C at 30 ° C, has a similar structure to the gel made by lactic acid fermentation.

3. As a quality improver
The use of GDL in canned luncheon meat and minced pork can increase the effect of coloring agents, thereby reducing the amount of nitrite that is more toxic, and at the same time, GDL also has emulsification and antiseptic effects, which can improve the quality of canned meat paste The maximum dosage is 0.3%.

4. As an acidifier
GDL can be added to sweet fruit jelly and jelly such as vanilla extract, chocolate, banana, etc. It is the main acidic substance in composite leavening agents. It can slowly generate carbon dioxide gas and can produce flavorful cakes.