Glucose-δ-Lactone slow hydrolysis at room temperature, speed of heathydrolysis, hydrolysis products for gluconic acid. Gluconic acid can make the protein coagulation precipitation. Rate of hydrolysis under the influence of temperature and PH. Faster the higher the temperature of solidification rate and gel strength. 70 ℃ can also be frozen, but tender,small elasticity and toughness; temperatures close to 100 ℃, micro-boiling soy milk in production bubbles, so select a temperature of 90 degrees Celsius. PH neutral Lactone hydrolysis speed, PH is too high or too low will slow hydrolysis.