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E574AcidulantLow concern
Gluconic Acid
In plain words
The short version
A mild fruit-acid alternative — gentle sourness, the parent of GDL (E575).
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
ADI not specified — considered safe. An endogenous metabolite of glucose oxidation.
The detail
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.
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).
Colorless to pale yellow viscous solution (commercial form is typically 50% aqueous). Mildly sour. Stable in storage.
Permitted globally without restrictive limits.
Sources
- EU: Commission Regulation (EU) No 1129/2011 establishing the Union list of food additives (Annex II to Reg. 1333/2008), as adopted — European Union (Publications Office), 2011. EU authorisation at quantum satis
- FDA Substances Added to Food inventory: D-Gluconic acid — US Food and Drug Administration, 2026. US listing of gluconic acid
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.