Sodium gluconate As an important food additive, sodium gluconate is widely used in nutritional supplements, food preservatives, quality improvers and buffers. Sodium gluconate has the functions of improving food taste, shielding odor, adjusting pH, and replacing salt. It has broad application prospects in pickled foods, dairy products and other food fields.
In the "2022-2028 Global and China Sodium Gluconate Market Monitoring Research and Investment Potential Assessment Forecast Report", it is mentioned that the saltiness of sodium gluconate is close to that of table salt, while the sodium molecular weight accounts for only 10.5%. Compared with table salt, the sodium content of the former is only 1/4 of the latter. Moreover, compared with other low-sodium salts, sodium gluconate has the advantages of being non-irritating, non-bitter, and salty, making it the best substitute for table salt. It is currently widely used in salt-free soy sauce, bread and other food fields. It can also replace table salt in food processing to improve characteristics, adjust fermentation, and give food preservation, dehydration and other functions. The Central Miso Research Institute of Japan has studied the use of sodium gluconate instead of table salt for miso fermentation, which can make the fermentation normal and achieve the production of reduced-salt or salt-free miso. Using sodium gluconate to replace part of the table salt to make low-sodium bread can reduce the fermentation time of sugary bread. In white bread, sodium gluconate completely replaces sodium chloride, which will not cause a difference in the volume of the bread, nor affect its overall flavor and shelf life.
Sodium gluconate has the effects of masking the bitterness of food, shielding odors, and improving taste, and has a significant effect on improving the flavor of food. Adding sodium gluconate to low-fat cheese can effectively remove the original bitterness and astringency of low-fat cheese and improve the overall taste. Studies have shown that adding about 5% sodium gluconate to sausages has a significant effect on reducing the smell of soy protein.
As a multifunctional food additive, sodium gluconate can not only improve the flavor of food, but also enhance the nutritional properties of food. Through in-depth research on the phenomenon of cheese hardening, it was found that sodium gluconate can form a soluble complex with calcium ions and lactate ions in cheese, thereby increasing the solubility of calcium lactate, which not only effectively prevents cheese hardening, but also ensures the nutritional quality of cheese.
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