E575 - Glucono-delta-lactone

Origin

Glucono-delta-lactone (GDL) is a naturally occurring food additive. It is a cyclic ester of D-gluconic acid. It can be found in honey, fruit juices, and wine. Commercially, it is produced by the fermentation of glucose or by acidifying a solution of glucose.

Usage

GDL is a versatile ingredient used in a variety of food applications. It functions as an acidulant, a leavening agent, a sequestrant, and a curing and pickling agent. In baking, it slowly releases gluconic acid when in contact with water, which provides a controlled acidification, useful in baking powders and sourdough starters. It's also used in tofu production to coagulate soy milk, resulting in a smoother texture. In processed meats, GDL helps to lower the pH, which aids in preservation and color development. It can also improve the texture and shelf life of baked goods, cheeses, and other dairy products. Its slow release of acid is particularly useful in applications where a gradual pH change is desired. GDL also acts as a sequestrant by binding metal ions, preventing them from causing unwanted reactions or discoloration in food products.

Side Effects

GDL is generally recognized as safe (GRAS) by regulatory bodies like the FDA. The European Food Safety Authority (EFSA) has not established a numerical Acceptable Daily Intake (ADI) for GDL, indicating its low toxicity. When consumed in typical food applications, GDL is not associated with significant adverse health effects. However, excessive consumption could potentially lead to mild gastrointestinal discomfort in sensitive individuals due to its acidic nature. No significant allergenic or toxic effects have been reported in the scientific literature at levels typically found in food.