Other names for the additive (synonyms)
General Information
E575 — glucono-delta-lactone (glucono-δ-lactone, GDL) — is a food additive classified as an acidity regulator, acidulant, and leavening agent. In the food industry, it is valued for its ability to gradually release acid, gently altering the taste and texture of products.
In addition, due to its ability to form complexes with metal ions, food additive E575 enhances the action of antioxidants.
E575 is of natural origin. Glucono-delta-lactone is derived from glucose — a sugar found in fruits, honey, and other products. In nature, it can appear as an intermediate compound during fermentation.
The history of glucono-delta-lactone use is linked to the development of food technology in the 20th century. When manufacturers sought alternatives to strong acids (such as acetic or citric), this mild-tasting, controlled-effect compound attracted attention. It allowed the production of foods with a more delicate texture and stable properties.
The chemical formula of E575 is C6H10O6. It appears as a white or colorless crystalline powder with no odor, slightly acidic taste, highly soluble in water, and moderately soluble in ethanol. In dry form, glucono-delta-lactone is stable, while in aqueous media it slowly hydrolyzes to gluconic acid, providing a gradual pH decrease.
In the food industry, E575 is produced biotechnologically: glucose is fermented by specific microorganisms (Aspergillus niger or Gluconobacter oxydans), which, through specific enzymes (glucose oxidase), gently oxidize the sugar to gluconic acid.
At the final stage, the purified acid solution is concentrated by vacuum evaporation at controlled temperatures (usually <36 °C), which cyclizes the molecule into δ-lactone. This method ensures high product purity, maintains its environmental safety, and does not require harsh chemical reagents, in accordance with food standards.
Effects on the Body
Benefit of Additive E575
Glucono-delta-lactone is not a nutrient but is biologically compatible with the human body. Once ingested, it hydrolyzes into gluconic acid, which participates in normal metabolic processes and can be metabolized into glucose or other intermediate compounds.
The European Food Safety Authority (EFSA) in 2023 initiated a re-evaluation of the safety of gluconic acid (E574) and its salts, including additive E575.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) determined that no Acceptable Daily Intake (ADI) is specified for gluconic acid and its derivatives due to their low risk under normal consumption. This means that when used as needed for technological purposes, the additive does not pose a health risk.
Risks of Additive E575
In the body, E575 rapidly converts into gluconic acid and is further metabolized in the liver. Its breakdown products are excreted naturally via the kidneys or used in energy metabolism.
Despite its general safety, excessive consumption of E575 may cause mild gastrointestinal disturbances (bloating, slight softening of stools, or laxative effect), likely due to its acidifying action.
These effects are described in the JECFA monograph, citing a study of 16 patients in 1939. However, such effects occur only with doses far exceeding the technological norms. The total daily dose of glucono-delta-lactone in the studies was 20–50 g.
Uses
E575 is used in industry for its ability to provide controlled and gradual pH reduction in products. It serves as an acidity regulator, acidulant, texture stabilizer, and leavening agent.
In meat processing, E575 accelerates the maturation of dry-cured and smoked sausages, stabilizes color, and forms a firm texture.
In the dairy industry, E575 is used to coagulate proteins when making cheeses (feta, mozzarella) and tofu, ensuring a homogeneous mass without bacterial starters.
In baking, E575 acts as a long-acting leavening agent, providing even dough rise, and in confectionery and desserts helps prevent crystallization and enhances preservative effectiveness.
Legal Status
E575 is permitted for use in most countries worldwide.
In the European Union, E575 is authorized for use in foods according to Regulation (EC) No 1333/2008 under the “quantum satis” principle, i.e., without a maximum limit, provided good manufacturing practice is followed and only the amount necessary to achieve the technological effect is used.
In Ukraine, the status of E575 is fully harmonized with EU legislation.
In the USA, glucono-delta-lactone has GRAS status (Generally Recognized As Safe), meaning it is recognized as safe and does not require strict quantitative limits for normal consumption.