E575 Glucono-delta-lactone: Food Additive Explained
E575 (Glucono-delta-lactone) is a naturally occurring acidity regulator and food additive used in food manufacturing as an acidulant, gelling aid, and preserving agent.
Things worth knowing about "E575"
E575 (Glucono-delta-lactone) is a naturally occurring acidity regulator and food additive used in food manufacturing as an acidulant, gelling aid, and preserving agent.
What is E575 (Glucono-delta-lactone)?
E575, known as Glucono-delta-lactone (GdL), is a naturally occurring cyclic ester derivative of gluconic acid. It is widely used in the food industry as an acidity regulator, acidulant, and gelling aid. When dissolved in water, GdL slowly hydrolyses to gluconic acid, producing a gradual, controlled reduction in pH. This unique property makes E575 a highly versatile food additive across many product categories.
Natural Occurrence and Production
Glucono-delta-lactone occurs naturally in fruits such as grapes and tomatoes, as well as in honey. Industrially, it is produced through the enzymatic or microbial oxidation of glucose. The resulting white, odourless, and nearly tasteless powder is water-soluble and easy to handle in food manufacturing settings.
Uses in Food Production
E575 is employed across a wide range of food applications:
- Tofu and soy products: As a coagulant in tofu production, GdL ensures a smooth, uniform, and soft texture.
- Baked goods: In combination with sodium bicarbonate, GdL acts as a chemical leavening agent, providing a steady and even release of carbon dioxide.
- Meat and cured products: GdL lowers pH to aid preservation and promotes the characteristic pink-red colour (curing) in processed meats.
- Dairy products and cheese making: As an acidulant, it supports the gelation and coagulation of milk proteins.
- Marinades and salad dressings: As an acidity regulator, it enhances flavour and shelf life.
Safety and Health Assessment
E575 is considered safe by the European Food Safety Authority (EFSA) and the WHO. In the body, it is metabolised to gluconic acid and subsequently to glucose, making it a natural metabolite of normal human metabolism. No specific Acceptable Daily Intake (ADI) has been established, as GdL is classified as having no safety concern at levels used in food.
Possible Intolerances
In very sensitive individuals or with excessive consumption, mild gastric irritation or digestive discomfort may occur. People with glucose intolerance or specific metabolic conditions should exercise caution with high intakes, as GdL is ultimately converted to glucose. For the general population, E575 is regarded as safe at typical dietary exposure levels.
Labelling and Legal Framework
In the European Union, E575 is authorised under Regulation (EC) No 1333/2008 on food additives. It must be declared in the ingredient list of food products either by its E-number E575 or by the name Glucono-delta-lactone. Permitted use levels vary according to the specific food category.
References
- European Food Safety Authority (EFSA): Re-evaluation of glucono-delta-lactone (E 575) as a food additive. EFSA Journal, 2019.
- World Health Organization (WHO) / FAO: Glucono delta-lactone. In: Compendium of Food Additive Specifications, FAO JECFA Monographs, 2006.
- Baines, D. & Seal, R. (eds.): Natural Food Additives, Ingredients and Flavourings. Woodhead Publishing, 2012.
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