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E575AcidulantLow concern
Glucono-delta-lactone
In plain words
The short version
A mild slow-acting acidulant (GDL) — central to silken tofu coagulation and delayed-rise leavening.
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
No ADI specified. Considered safe and a natural metabolic intermediate. Slowly hydrolyzes in water and the digestive tract to gluconic acid, which is metabolized normally.
The detail
The neutral cyclic form of gluconic acid, present naturally in honey, fruit juices, and wine. Produced industrially by fermentation of glucose with Aspergillus niger followed by lactonization. A historic Japanese tofu coagulant.
The dominant coagulant for silken tofu — its slow hydrolysis to gluconic acid produces a delicate, even coagulation. Also used in slow-acting baking powders, cured meats, and dairy products where gradual acid release is preferred over fast acids.
White crystalline powder, freely soluble in water. In solution, slowly hydrolyzes (over minutes to hours) to gluconic acid, releasing protons gradually — the basis for slow leavening and gentle coagulation.
Permitted globally without restrictive limits for food use.
Sources
- WHO JECFA database — Glucono-delta-lactone (INS 575), group ADI 'not specified' (51st meeting, 1998) — WHO / Joint FAO/WHO Expert Committee on Food Additives, 1998. No ADI specified
- eCFR — 21 CFR 184.1318 Glucono delta-lactone (GRAS) — U.S. Food and Drug Administration / Office of the Federal Register, 1986. US: GRAS with no limit other than good manufacturing practice
- EUR-Lex — Regulation (EC) No 1333/2008 on food additives, consolidated text of 18 August 2026 (Annex II, Group I) — European Union (Publications Office), 2026. EU: permitted at quantum satis (no numerical limit)
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.