Gluconic Acid
The short version
A mild fruit-acid alternative — gentle sourness, the parent of GDL (E575).
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by bacterial fermentation of glucose (Aspergillus or Gluconobacter). A natural product of honey, fruit ripening, and wine fermentation. Also produced enzymatically in vivo as an intermediate in glucose metabolism.
How it's used
Used as a mild acidulant in fruit beverages and dairy where the gentler sourness (vs citric or tartaric acid) is preferred. Also a chelator that solubilizes minerals — used in mineral supplements (gluconate forms of iron, zinc, magnesium, calcium are commonly the gluconic-acid salts).
Safety profile
ADI not specified — considered safe. An endogenous metabolite of glucose oxidation.
Physical & chemical properties
Colorless to pale yellow viscous solution (commercial form is typically 50% aqueous). Mildly sour. Stable in storage.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.