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Energy Drinks

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Givaudan banner
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Givaudan

PRIMETIME N&A Hazelnut Flavor Type (BD-10576)

Applications: Bakery, Beverage, Cereals & Snacks
Product Families: Flavor Ingredients, Taste & Flavor
Flavor Family: Nutty Flavors
End Uses: Alcoholic Beverages, Coffee, Dairy Drinks

Flavor: HazelnutNot finding the right fit? Use the Givaudan Flavor Fit Engine to see if our Portfolio Team can recommend other well-suited flavors that are not currently available online. Please note, minimum order quantities may apply and exceed standard PRIMETIME Flavors minimum orders. Certain applications excluded.

Jungbunzlauer Suisse AG banner
Jungbunzlauer Suisse AG logo

Jungbunzlauer Suisse AG

Jungbunzlauer Suisse AG GLUCONO-DELTA-LACTONE

Function: Chelating Agent, Buffering Agent, Acidulant
CAS Number: 90-80-2
Synonyms: (3R,4S,5R,6R)-3,4,5-Trihydroxy-6-(Hydroxymethyl)Oxan-2-One, (3R,4S,5R,6R)-3,4,5-Trihydroxy-6-(Hydroxymethyl)Tetrahydropyran-2-One, (3R,4S,5R,6R)-3,4,5-Trihydroxy-6-Methylol-Tetrahydropyran-2-One, (3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(Hydroxymethyl)Tetrahydro-2H-Pyran-2-One, 1,5-D-Gluconolactone, 1,5-Gluconolactone, D-Aldonolactone, Delta-D-Gluconolactone, Delta-Gluconolactone, D-Gluconic Acid Lactone, D-Glucono-1,5-Lactone, D-Threo-Aldono-1,5-Lactone, Fujiglucon, GDL, Gluconic Acid Lactone, Gluconic Lactone

Jungbunzlauer Suisse AG GLUCONO-DELTA-LACTONE is supplied in accordance with the latest requirements of the United States Pharmacopeia (USP), the Food Chemicals Codex (FCC) and of Commission Regulation (EU) No 231/2012.GdL is available as food grade and Personal Care grade.For food grade we offer a granular and powder material and for Personal Care grade we offer a granular material.Glucono-1,5-Lactone or GdL is a neutral cyclic ester of gluconic acid, produced with the acid by fermentation of glucose. It is separated from the acid by crystallization. GdL is a fine, white crystalline powder, freely soluble in water. It is practically odorless and has a slightly sweet taste. Non toxic, it is completely metabolized in the body like a carbohydrate. When added into an aqueous solution, GdL rapidly dissolves, and subsequently slowly hydrolyses to gluconic acid, thus producing a gentle acidification in the same way as lactic acid-producing bacteria. In solution both gluconic acid and GdL are always in balance. The equivalent point and the rate of transformation are related to concentration, temperature and pH-value. Two properties set GdL apart from other common acids and are the base of its application range:.

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