Allervibe
E575
Glucono-delta-lactone
A mild acid formed from glucose that slowly turns into gluconic acid once it meets water.
i Additive Details
| Is E575 Glucono-delta-lactone safe?
Well tolerated. It hydrolyses to gluconic acid and is then metabolised like other carbohydrates, contributing a small amount of energy. No specific sensitive group has been identified, and despite the similar-sounding name it has nothing to do with gluten.
| Uses
Used where a gradual drop in pH is needed. It sets silken tofu without a mineral coagulant, acidifies fermented sausages and cured meats, and acts as a slow raising acid in baking powder and refrigerated doughs. It also appears in dairy desserts, some fresh cheeses and jelly powders.
| Interactions
Its slow hydrolysis is exactly what makes it useful: a dry mix stays neutral until liquid is added, and the acidity then develops over minutes rather than instantly. It is used with calcium salts to coagulate tofu and with sodium bicarbonate as a delayed-action raising acid. It belongs to the same group as gluconic acid (E574) and the gluconate salts (E576-E579).
| Origin
Produced by fermenting glucose with Aspergillus niger or Gluconobacter bacteria, which oxidise it to gluconic acid; the acid is then dried into its ring-shaped lactone form. The glucose usually comes from maize or wheat starch, and wheat-derived glucose syrup is purified to the point that it is exempt from EU allergen labelling.
| Daily Intake
JECFA lists glucono-delta-lactone with 'ADI not limited' and EFSA has raised no safety concern at the levels used in food, since it breaks down to gluconic acid and is handled as an ordinary carbohydrate.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E331 Trisodium citrate The sodium salt of citric acid, used to control acidity and to bind metal ions.
- E332 Potassium citrates The potassium salts of citric acid, used to regulate acidity and bind metal ions.
- E334 L(+)-tartaric acid The natural acid of grapes, used to add sourness and as the acid in baking powder.
- E338 Phosphoric acid A strong mineral acid used to acidify soft drinks and adjust the pH of processed foods; it gives cola its sharp bite.
- E339 Monosodium phosphate A sodium salt of phosphoric acid used as a buffer, emulsifying salt and moisture binder in processed foods.
- E340 Monopotassium phosphate A potassium salt of phosphoric acid used as a buffer and mineral salt, notably in drinks and creamers.
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