PRODUCTS

E 575 GDL (GLUCONO DELTA LACTONE)

E 575 GDL (Glucono Delta Lactone) is used in dairy products (gellation after filling) or dough (slow rising).
E 575 GDL (Glucono Delta Lactone) is used as an excipient (inactive ingredient) in some formulations.
E 575 GDL (Glucono Delta Lactone) can be used in cleaning solutions or for metal surface treatment due to its mild acidity and chelating properties.

CAS Number: 90-80-2
EC Number: 202-016-5
E Number: E 575
Chemical Formula: C6H10O6
Molecular Weight: Approximately 178.14 g/mol

SYNONYMS:
Glucono-δ-lactone, Delta gluconolactone, D-gluconolactone, Gluconic acid lactone, D-gluconic acid delta-lactone, D-glucono-1,5-lactone, D-Gluconic acid delta-lactone, GDL, Gluconolactone, D-Glucono-1,5-lactone, Glucono-delta-lactone, Delta-Gluconolactone, D-(+)-Glucono-1,5-lactone, (3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-one, gluconolactone, 90-80-2, delta-gluconolactone, D-glucono-1,5-lactone, Gluconic acid lactone, 1,5-Gluconolactone, d-(+)-Glucono-1,5-lactone, Glucono delta-lactone, D-Gluconolactone, D-Gluconic acid lactone, (3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-one, D-Gluconic acid delta-lactone, 1,5-D-Gluconolactone, Gluconic lactone, Glucono delta lactone, Gluconic delta-lactone, D-delta-Gluconolactone, delta-D-Gluconolactone, Deltagluconolactone, (3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-one, Fujiglucon, D-Gluconic delta-lactone, glucono-delta-lactone, Glucarolactone, beta-Glucono-1,5-lactone, Lysactone, D-Aldonolactone, Riken lactone, D-(+)-Gluconic acid delta-lactone, D-Gluconic acid-delta-lactone, Gluconolactone [USP], HSDB 488, UNII-WQ29KQ9POT, WQ29KQ9POT, AI3-19578, 1335-57-5, EINECS 202-016-5, D-threo-Aldono-1,5-lactone, INS NO.575, DTXSID0026549, glucono-1,5-lactone, CHEBI:16217, INS-575, Gluconic Acid Anhydride, Gluconic acid, delta-lactone, D-, Glucono .delta. lactone, Glucono .delta.-lactone, .delta.-D-Gluconolactone, MFCD00006647, NSC-34393, NSC-758238, Gluconic Acid delta-Lactone, DTXCID406549, 4253-68-3, E-575, d-Gluconic acid .delta.-lactone, D-(+)-Gluconic acid |A-lactone, EC 202-016-5, Gluconolactone (USP), RENACIDIN COMPONENT GLUCONOLACTONE, D-glucono-delta-lactone, NSC 34393, (3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydropyran-2-one, GLUCONOLACTONE (II), GLUCONOLACTONE [II], 135820-79-0, GDL, GLUCONOLACTONE (MART.), GLUCONOLACTONE [MART.], GLUCONOLACTONE (USP-RS), GLUCONOLACTONE [USP-RS], 3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydropyran-2-one, Glucolactone, d-gluconic acid d-lactone, GLUCONOLACTONE (USP MONOGRAPH), GLUCONOLACTONE [USP MONOGRAPH], CAS-90-80-2, .delta.-Gluconolactone, LGC, D-Gluconic acid-1,5-lactone, D-(+)-Gluconic acid d-lactone, gluconolactones, Gluconic acid lactone (6CI), NSC34393, delta-Aldonolactone, Gluconate, lactone, NCGC00095002-01, delta gluconolactone, 1,2,3,4,5-Pentahydroxycaproic acid delta-lactone, gamma-Gluconolactone, D-(+)-Dextronic acid delta-lactone, D-Glucono-d-lactone, Glucono gamma-lactone, Glucono 1,5-lactone, D-glucono1,5-lactone, gluconic acid d-lactone, delta-delta-Gluconolactone, 1,5-delta-Gluconolactone, bmse000230, delta-Gluconic acid lactone, delta-Glucono-delta-lactone, GLUCONOLACTONE [MI], delta-Glucono-1,5-lactone, delta-Gluconic delta-lactone, SCHEMBL15320, GLUCONOLACTONE [HSDB], delta-Gluconic acid d-lactone, MLS002207105, D-(+)-Glucono-delta-lactone, D-Gluconic acid 1,5-lactone, GLUCONOLACTONE [WHO-DD], CHEMBL1200829, CHEBI:24267, HY-I0301R, delta-Gluconic acid 1,5-lactone, delta-Gluconic acid delta-lactone, delta-Gluconic acid-1,5-lactone, delta-Gluconic acid-delta-lactone, D(+)-Gluconic acid gamma-lactone, CS-M3768, D-(+)-Gluconic acid-delta lactone, delta-(+)-Gluconic acid d-lactone, GLUCONO DELTA-LACTONE [FCC], HY-I0301, GLUCONOLACTONE [ORANGE BOOK], Tox21_111383, Tox21_200429, BDBM50366565, GLUCONO-DELTA-LACTONE [VANDF], AKOS016843888, Tox21_111383_1, DB04564, delta-(+)-Gluconic acid-delta lactone, DS-4779, (3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)-tetrahydro-2H-pyran-2-one, NCGC00257983-01, NCGC00344522-01, AC-13150, D-(+)-Glucono-1,5-lactone (Standard), E575, SMR001306715, GLUCONOLACTONE COMPONENT OF RENACIDIN, G0039, NS00074107, EN300-97037, C00198, D04332, P19765, D-(+)-Gluconic acid delta-lactone, >=99.0%, Gluconolactone, meets USP testing specifications, Q114174, 3,4,5-Trihydroxy-6-hydroxymethyl-tetrahydro-pyran-2-one, D-(+)-Gluconic acid delta-lactone, analytical standard, Z1255427181, A88519CB-A562-4C9C-B925-0A6B1701F841, Gluconolactone, United States Pharmacopeia (USP) Reference Standard, (3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)-tetrahydropyran-2-one, (3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-one (non-preferred name), (3S,4R,5R,6S)-3,4,5-TRIHYDROXY-6-(HYDROXYMETHYL)TETRAHYDRO-2H-PYRAN-2-ONE; GLUCONOLACTONE, 202-016-5, 1,5-Gluconolactone, D-Glucono-1,5-lactone, D-Aldonolactone, D-Glucono-delta-lactone, Gluconic acid lactone, Gluconic lactone, Glucono delta-lactone,delta-Gluconolactone

E 575 GDL (Glucono Delta Lactone) or gluconolactone, an inner ester of gluconic acid, is a naturally occurring ingredient commonly used as a coagulant in tofu making, a leavening acid in bakery, a mild acidulant in cheese and meat products, and a sequestrant in some food applications.
The European food additive number for E 575 GDL (Glucono Delta Lactone) is E575.

E 575 GDL (Glucono Delta Lactone) is kosher, halal, vegan and GMO free.
In aqueous solution, E 575 GDL (Glucono Delta Lactone) rapidly dissolves and the lactone ring opens up and slowly hydrolyzes to gluconic acid, thus producing mild acidification.

And there is an equilibrium between D-gluconic acid (55% – 66%) and the delta and gamma lactones.
E 575 GDL (Glucono Delta Lactone) is produced with the acid by fermentation of glucose.
E 575 GDL (Glucono Delta Lactone) is separated from the acid by crystallisation.

When added into an aqueous solution, E 575 GDL (Glucono Delta Lactone) rapidly dissolves, and subsequently slowly hydrolyses to gluconic acid.
E 575 GDL (Glucono Delta Lactone) finds use in the cosmetic industry as a moisturizer, pH adjuster, and sequestrant or chelating agent.
E 575 GDL (Glucono Delta Lactone) is generally considered suitable for all skin types, including sensitive skin, and is non-irritating and antioxidant.

Glucono-1,5-Lactone or E 575 GDL (Glucono Delta Lactone) is a neutral cyclic ester of gluconic acid produced by the fermentation of glucose with acid.
E 575 GDL (Glucono Delta Lactone) is separated from the acid by crystallization.

E 575 GDL (Glucono Delta Lactone) is a fine, white crystalline powder that is freely soluble in water.
E 575 GDL (Glucono Delta Lactone) is practically odourless and has a slightly sweet taste.
E 575 GDL (Glucono Delta Lactone) is non-toxic and is completely metabolised in the body as a carbohydrate.

When added to an aqueous solution, E 575 GDL (Glucono Delta Lactone) rapidly dissolves and then slowly hydrolyzes to gluconic acid, producing a slight acidification in the same way as lactic acid-producing bacteria.
In solution, both gluconic acid and E 575 GDL (Glucono Delta Lactone) are always in equilibrium.

The equivalent point and the rate of conversion are related to concentration, temperature and pH value.
Two features distinguish E 575 GDL (Glucono Delta Lactone) from other common acids and form the basis of its application range.
Due to its slow hydrolysis to gluconic acid, E 575 GDL (Glucono Delta Lactone) ensures a gradual and continuous decrease of pH towards equilibrium.

E 575 GDL (Glucono Delta Lactone) is therefore used as a slow-release acidifier.
During its hydrolysis, the initial sweet taste of E 575 GDL (Glucono Delta Lactone) becomes only slightly acidic, making the final taste of the aqueous solution of E 575 GDL (Glucono Delta Lactone) much less sour than that of other acidifiers.

E 575 GDL (Glucono Delta Lactone) is characterized by a delayed acid effect.
E 575 GDL (Glucono Delta Lactone) itself is not acidic, only by conversion to gluconic acid it acts as a complexing agent, moisturizer or pH regulator.

E 575 GDL (Glucono Delta Lactone) is a naturally occurring organic acid and food additive with the E number E575.
E 575 GDL (Glucono Delta Lactone) is a white crystalline powder that is soluble in water.
E 575 GDL (Glucono Delta Lactone) is produced by the oxidation of glucose through a fermentation process.

E 575 GDL (Glucono Delta Lactone) is commonly used as an acidulant, sequestrant, and leavening agent in the food industry.
Glucono delta lactone E-575, centipede in your kitchen
Glucono delta lactone, often abbreviated to E 575 GDL (Glucono Delta Lactone), is a naturally occurring food ingredient.

E 575 GDL (Glucono Delta Lactone) is known as an acidity regulator.
E 575 GDL (Glucono Delta Lactone), also known as gluconolactone, is a food additive with the E-number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent.

E 575 GDL (Glucono Delta Lactone) is a lactone of D-gluconic acid.
Pure E 575 GDL (Glucono Delta Lactone) is a white odorless crystalline powder.
E 575 GDL (Glucono Delta Lactone) has been marketed for use in feta cheese.

E 575 GDL (Glucono Delta Lactone) is pH-neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid.
E 575 GDL (Glucono Delta Lactone) is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar.

Upon addition to water, E 575 GDL (Glucono Delta Lactone) is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium.
The rate of hydrolysis of E 575 GDL (Glucono Delta Lactone) is increased by heat and high pH.

The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide.
The pH value greatly affects culture growth.
Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.

E 575 GDL (Glucono Delta Lactone) is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
E 575 GDL (Glucono Delta Lactone) is a neutral cyclic ester of gluconic acid, produced with the acid by fermentation of glucose.
E 575 GDL (Glucono Delta Lactone) is separated from the acid by crystallisation.

E 575 GDL (Glucono Delta Lactone) is a fine, white crystalline powder, freely soluble in water.
E 575 GDL (Glucono Delta Lactone) is practically odourless and has a slightly sweet taste.
Non-toxic, E 575 GDL (Glucono Delta Lactone) is completely metabolised in the body like a carbohydrate.

When added into an aqueous solution, E 575 GDL (Glucono Delta Lactone) rapidly dissolves, and subsequently slowly hydrolyses to gluconic acid, thus producing a gentle acidification in the same way as lactic acid-producing bacteria.
In solution both gluconic acid and E 575 GDL (Glucono Delta Lactone) are always in balance.

The equivalent point and the rate of transformation are related to concentration, temperature and pH-value.
Two properties set E 575 GDL (Glucono Delta Lactone) apart from other common acids and are the base of its application range: Through its slow hydrolysis to gluconic acid, E 575 GDL (Glucono Delta Lactone) ensures a progressive and continuous decrease of pH to equilibrium.

So E 575 GDL (Glucono Delta Lactone) is used as a slow release acidifier.
During its hydrolysis, the initial sweet taste of E 575 GDL (Glucono Delta Lactone) becomes only slightly acidic, making the final flavour of an aqueous solution of GdL much less tart than the one of other acidifiers.

E 575 GDL (Glucono Delta Lactone) is obtained by fermentation of vegetable raw materials, and are used as artificial acidity regulators, and as nature-identical fragrances and flavors, with different olfactory components.
E 575 GDL (Glucono Delta Lactone)'s European food additive number is E575.

E 575 GDL (Glucono Delta Lactone) is kosher, halal, vegan and GMO free.
E 575 GDL (Glucono Delta Lactone) is soluble product, which is used in the meat, dairy, fish, and other areas of the food industry.
E 575 GDL (Glucono Delta Lactone) is white, practically odorless crystalline powder with a slightly sweet-sour taste, soluble in water.

E 575 GDL (Glucono Delta Lactone) is an aldono-1,5-lactone obtained from D-gluconic acid.
E 575 GDL (Glucono Delta Lactone) has a role as an animal metabolite and a mouse metabolite.
E 575 GDL (Glucono Delta Lactone) is a gluconolactone and an aldono-1,5-lactone.

E 575 GDL (Glucono Delta Lactone) is functionally related to a D-gluconic acid.
E 575 GDL (Glucono Delta Lactone) is a food additive used as curing, pickling, or leavening agent.
E 575 GDL (Glucono Delta Lactone) is a lactone of D-gluconic acid.

E 575 GDL (Glucono Delta Lactone) is a white odorless crystalline powder.
E 575 GDL (Glucono Delta Lactone) is a naturally-occurring food additive used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent.

E 575 GDL (Glucono Delta Lactone) is a cyclic ester of D-gluconic acid.
E 575 GDL (Glucono Delta Lactone) is a white odorless crystalline powder.
E 575 GDL (Glucono Delta Lactone) is a metabolite found in or produced by Escherichia coli (strain K12, MG1655).

E 575 GDL (Glucono Delta Lactone) is a Calculi Dissolution Agent.
The mechanism of action of E 575 GDL (Glucono Delta Lactone) is as an Irrigation.
E 575 GDL (Glucono Delta Lactone) has been reported in Tetranychus urticae, Lotus burttii, and other organisms with data available.

E 575 GDL (Glucono Delta Lactone) is a naturally occurring polyhydroxy acid (PHA) with metal chelating, moisturizing and antioxidant activity.
E 575 GDL (Glucono Delta Lactone) can be produced by enzymatic oxidation of D-glucose oxidation.
E 575 GDL (Glucono Delta Lactone)'s ability in free radicals scavenging accounts for its antioxidant property.

E 575 GDL (Glucono Delta Lactone) is a small molecule drug with a maximum clinical trial phase of IV that was first approved in 1990.
E 575 GDL (Glucono Delta Lactone) is an acidic type coagulant.

E 575 GDL (Glucono Delta Lactone)’s slow acidity release enables a very uniform coagulation or curdling resulting in a very smooth and shiny Tofu.
E 575 GDL (Glucono Delta Lactone) is perfect for making Tofu Flower/Tofu Pudding and Japanese Silken Tofu.

E 575 GDL (Glucono Delta Lactone) fine powder, is very easy to mix with Nigari powder and/or calcium sulphate for custom made Tofu coagulants.
E 575 GDL (Glucono Delta Lactone) / Glucono-Delta-Lactone, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent.

E 575 GDL (Glucono Delta Lactone) is a lactone (cyclic ester) of D-gluconic acid.
Pure E 575 GDL (Glucono Delta Lactone) is a white odorless crystalline powder.
E 575 GDL (Glucono Delta Lactone) is commonly found in honey, fruit juices, personal lubricants, and wine.

E 575 GDL (Glucono Delta Lactone) is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid.
It is metabolized to glucose; one gram of E 575 GDL (Glucono Delta Lactone) yields roughly the same amount of metabolic energy as one gram of sugar.

E 575 GDL (Glucono Delta Lactone) is a neutral cyclic ester of gluconic acid, manufactured with the acid by fermentation of glucose.
E 575 GDL (Glucono Delta Lactone) is a fine, white crystalline powder.
E 575 GDL (Glucono Delta Lactone) breaks down at about 153℃.

E 575 GDL (Glucono Delta Lactone) is easily soluble in water, slightly soluble in ethyl alcohol, insoluble in ethyl ether.
E 575 GDL (Glucono Delta Lactone) is practically odorless.
E 575 GDL (Glucono Delta Lactone) has a slightly sweet taste.

Non-toxic, E 575 GDL (Glucono Delta Lactone) will be completely metabolised in the system just like a carbohydrate.
E 575 GDL (Glucono Delta Lactone) can be utilized as a protein coagulant, sour agent, leavening agent, preservative and used in the production of cosmetic and toothpaste.

When added into an aqueous solution, E 575 GDL (Glucono Delta Lactone) will rapidly dissolve, and subsequently slowly hydrolyse to gluconic acid.
E 575 GDL (Glucono Delta Lactone) will ensure a progressive and continuous decrease of pH to equilibrium.

Because E 575 GDL (Glucono Delta Lactone) lowers the pH, it is utilized in the food industry to avoid deterioration by enzymes and microorganisms as a preservative.
E 575 GDL (Glucono Delta Lactone) is a natural constituent of many foods.

E 575 GDL (Glucono Delta Lactone), also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent.
E 575 GDL (Glucono Delta Lactone) is a lactone of D-gluconic acid.

Pure E 575 GDL (Glucono Delta Lactone) is a white odorless crystalline powder.
Though it’s considered safe, some are convinced E 575 GDL (Glucono Delta Lactone) has potentially dangerous health effects.
E 575 GDL (Glucono Delta Lactone) is a white crystalline powder, almost odorless, freely soluble in water, and has a slightly sweet taste.

E 575 GDL (Glucono Delta Lactone) is a multifunctional food additive which can be used as a protein coagulant, acidifier, expander, preservative, seasoning, chelating agent, color preserver, and it is commonly found in honey, fruit juices and wine.

E 575 GDL (Glucono Delta Lactone) is an organic compound manufactured through fermentation, available as a white crystalline odorless powder.
Glucono-1,5-Lactone or E 575 GDL (Glucono Delta Lactone) is a neutral cyclic ester of gluconic acid, produced with the acid by fermentation of glucose.

E 575 GDL (Glucono Delta Lactone) is separated from the acid by crystallisation.
E 575 GDL (Glucono Delta Lactone) is a fine, white crystalline powder, freely soluble in water.
E 575 GDL (Glucono Delta Lactone) is practically odourless and has a slightly sweet taste.

Non-toxic, E 575 GDL (Glucono Delta Lactone) is completely metabolised in the body like a carbohydrate.
When added into an aqueous solution, E 575 GDL (Glucono Delta Lactone) rapidly dissolves, and subsequently slowly hydrolyses to gluconic acid, thus producing a gentle acidification in the same way as lactic acid-producing bacteria.

In solution both gluconic acid and E 575 GDL (Glucono Delta Lactone) are always in balance.
The equivalent point and the rate of transformation are related to concentration, temperature and pH-value.
Two properties set E 575 GDL (Glucono Delta Lactone) apart from other common acids and are the base of its application range:

Through its slow hydrolysis to gluconic acid, E 575 GDL (Glucono Delta Lactone)ensures a progressive and continuous decrease of pH to equilibrium.

So E 575 GDL (Glucono Delta Lactone) is used as a slow release acidifier.
During its hydrolysis, the initial sweet taste of E 575 GDL (Glucono Delta Lactone) becomes only slightly acidic, making the final flavour of an aqueous solution of E 575 GDL (Glucono Delta Lactone) much less tart than the one of other acidifiers.

USES and APPLICATIONS of E 575 GDL (GLUCONO DELTA LACTONE):
Application of E 575 GDL (Glucono Delta Lactone) is used in dairy products (gellation after filling) or dough (slow rising).
Pharmaceuticals: E 575 GDL (Glucono Delta Lactone) is used as an excipient (inactive ingredient) in some formulations.
Other Industrial Uses: E 575 GDL (Glucono Delta Lactone) can be used in cleaning solutions or for metal surface treatment due to its mild acidity and chelating properties.

E 575 GDL (Glucono Delta Lactone) is used in the production of foodstuffs to lower the pH, or acidity, of the product.
In addition to acidity control, you can also use E 575 GDL (Glucono Delta Lactone) to slow down the deterioration of your product and prevent discoloration.

You can use E 575 GDL (Glucono Delta Lactone) as an anti-caking agent and raising agent as well.
In short, E 575 GDL (Glucono Delta Lactone) is a centipede in your kitchen.
Since you can apply E 575 GDL (Glucono Delta Lactone) for various purposes, you can imagine that the number of products in which this substance is used is large.

This accelerates the maturation of dry sausages.
You can add E 575 GDL (Glucono Delta Lactone) to black pudding, casserole rib, saveloy, corned beef and much more.
There is a maximum daily use attached to the use of this additive, E 575 GDL (Glucono Delta Lactone).

Curing Accelerator: E 575 GDL (Glucono Delta Lactone) is used in processed meats like sausages and cured hams to accelerate and stabilize color formation and reduce the required levels of nitrites.
Coagulant uses of E 575 GDL (Glucono Delta Lactone): A key ingredient in making silken or soft tofu, where E 575 GDL (Glucono Delta Lactone)'s gradual acidification causes soy protein to coagulate evenly, resulting in a fine, smooth texture.

E 575 GDL (Glucono Delta Lactone) is also used in some cheese production (e.g., feta, cottage cheese).
Sequestrant: E 575 GDL (Glucono Delta Lactone) can bind metal ions, which helps prevent degradation and discoloration in some food products.
Pickling Agent: E 575 GDL (Glucono Delta Lactone) contributes to pH control in pickling processes.

E 575 GDL (Glucono Delta Lactone) is widely used in the food industry and also finds applications in cosmetics and pharmaceuticals.
E 575 GDL (Glucono Delta Lactone)'s primary function relies on its gradual hydrolysis to gluconic acid.
E 575 GDL (Glucono Delta Lactone) is an additive that is effectively used in the production of foodstuffs.

E 575 GDL (Glucono Delta Lactone) is also used in the cosmetics and textile sectors.
E 575 GDL (Glucono Delta Lactone) is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.

E 575 GDL (Glucono Delta Lactone) is used in chocolate, leavening agents and seasoning blends.
E 575 GDL (Glucono Delta Lactone) is an acidity regulator for various cheeses, minced meats and salad dressings.
After solubilization, E 575 GDL (Glucono Delta Lactone) hydrolyses slowly into gluconic acid.

The mild acidification resulting from this reaction is progressive and E 575 GDL (Glucono Delta Lactone)'s intensity varies according to the concentration, temperature and substrate.

E 575 GDL (Glucono Delta Lactone) or gluconolactone, the internal ester of gluconic acid, is a naturally occurring substance widely used as a coagulant in tofu making, as a lead-containing acid in baking, as a mild acidulant in cheese and meat products, and as a pearl in some food applications.

E 575 GDL (Glucono Delta Lactone) is used Tofu, bakery, meat products, cheese, dairy products, canned food, desserts, salads, sauces, soups, mayonnaise and others.
E 575 GDL (Glucono Delta Lactone) is used as a thickener in the preparation of tofu, making it more white and tender.

E 575 GDL (Glucono Delta Lactone) is widely used in the meat industry, is added to sausages, rolls to impart the desired color, reduce the heat treatment time, accelerates ripening and color formation of sausages and natural semi-finished products involved in the formation of taste.
E 575 GDL (Glucono Delta Lactone) is used in the meat industry as a color amplifier, which reduces the use of toxic substances, nitrites.

E 575 GDL (Glucono Delta Lactone) is used juices, jams, marmalades and fillings E575-acidity regulator, is used as an acidulant.
E 575 GDL (Glucono Delta Lactone) has the ability to keep longer the freshness of fish and seafood.

E 575 GDL (Glucono Delta Lactone) is actively used in the manufacture of pizza dough, biscuits, hard biscuits, salted fish to fast, it is worth considering that if the products are stored for a long time, it takes on a different flavor because of this additive.
E 575 GDL (Glucono Delta Lactone) is also used in the pharmaceutical, cosmetic and chemical production;

E 575 GDL (Glucono Delta Lactone) is used in the meat industry
E 575 GDL (Glucono Delta Lactone) is used as tofu coagulants, flavoring agents, pH reducing agent feed leavening agent.
E 575 GDL (Glucono Delta Lactone) is a naturally occurring compound and is often used in the food industry for various purposes.

E 575 GDL (Glucono Delta Lactone) is used as protein coagulant, sour agent, leavening agents, preservation agents and cosmetics, toothpaste production.
E 575 GDL (Glucono Delta Lactone) is widely used as a sequestrant, acidifier, curing, pickling, leavening agent and preservative in food production.

E 575 GDL (Glucono Delta Lactone) is used as a stabilizer and coagulant in: tofu, paneer, feta, mozzarella.
E 575 GDL (Glucono Delta Lactone) is used as a leavening agent in: baking powder to ferment.
E 575 GDL (Glucono Delta Lactone) is used as a gelling agent in: yogurt and cheese to coagulate milk protein.

E 575 GDL (Glucono Delta Lactone) is used as a preservative in: milk to keep fresh.
E 575 GDL (Glucono Delta Lactone) is used in cosmetic product and as a coagulant in tofu processing.
E 575 GDL (Glucono Delta Lactone) finds applications in various industries, primarily in the food industry.

Bakery Products: E 575 GDL (Glucono Delta Lactone) is used in bakery products, such as bread, cakes, and pastries, as a leavening agent to improve texture and increase volume.
Dairy Products: E 575 GDL (Glucono Delta Lactone) is employed in dairy applications, including cheese, yogurt, and sour cream, to regulate acidity, enhance flavor, and improve texture.

Meat and Poultry Products: E 575 GDL (Glucono Delta Lactone) is used in meat and poultry products as a pH regulator, helping to control acidity and improve tenderness.
Beverages: E 575 GDL (Glucono Delta Lactone) can be used in certain beverages, such as fruit juices and soft drinks, to adjust acidity levels and enhance flavor stability.

Tofu and Soy Products: E 575 GDL (Glucono Delta Lactone) is commonly used in the production of tofu and related soy-based products to aid in coagulation and enhance texture.
Salad Dressings and Sauces: E 575 GDL (Glucono Delta Lactone) is employed in salad dressings and sauces as a pH regulator, improving stability and preventing separation.

E575 refers to glucono delta-lactone (E 575 GDL (Glucono Delta Lactone)), which is a food additive used primarily as an acidulant, sequestrant, and leavening agent.
E575 refers to glucono delta-lactone (E 575 GDL (Glucono Delta Lactone)), which is a food additive used primarily as an acidulant, sequestrant, and leavening agent.

E 575 GDL (Glucono Delta Lactone) is used Health, OTC | Food supplements, and Pharmaceutical products
E 575 GDL (Glucono Delta Lactone) is used Personal care, Deodorants, Hair care, Oral care, and Skin care.

Industrial applications of E 575 GDL (Glucono Delta Lactone): Construction, Fine chemicals, Pharmaceutical, Acidifying agent, Buffering agent, and Chelating agent.
E 575 GDL (Glucono Delta Lactone) is used in Food, Beverage, Pharmaceutical, Health and Personal care products, Agriculture/Animal Feed/Poultry.

E 575 GDL (Glucono Delta Lactone) is a multifunctional food additive used as protein coagulant, acidifier, extender, preservative, spice, chelating agent, color maintainer.
E 575 GDL (Glucono Delta Lactone) application is bean products, meat products, fruit juice drinks, yeast powder, fish and shrimp, soybean/tofu.

The meat products with the addition of E 575 GDL (Glucono Delta Lactone) it hydrolyses to gluconic acid by the action of moisture, the pH is gradually reduced meat system.
Process (duration) lowering the pH meat system is 40-60 minutes depending on the composition of the meat system, concentration and temperature of the medium E 575 GDL (Glucono Delta Lactone).

E 575 GDL (Glucono Delta Lactone) may be used as a ripening accelerator in the production of meat natural semi-finished products.
Thus GDT in an amount of 0.1-0.3% by weight of the final product is introduced in brine for extrusion or massaging.
Production of meat products (smoked, cooked smoked, cooked sausages and frankfurters) is one of the most complicated processes.

A slight deviation from the feedstock or production conditions can affect the final characteristics of the finished product.
Maturation processes, smoked and color formation are more dependent on pH.
Under the influence of the low pH of the medium, these processes proceed much faster.

E 575 GDL (Glucono Delta Lactone) as the fermenting agent is used to accelerate the relatively slow natural bacterial oxidation process.
The cooked products (sausages, sausages, sausages) E 575 GDL (Glucono Delta Lactone) is used at a level of 0.1-0.2% to the meat basis for accelerating color fixing process and reduce losses during smoking.

To a maximum of 0.3% - or smoked product can buy sour taste.
Exceptions may be certain types of boiled and cooked smoked salami and smoked sausages, where the need for a more acidic taste.
In this case it is possible to increase the dosage (0.5-0.8)% E 575 GDL (Glucono Delta Lactone).

When using E 575 GDL (Glucono Delta Lactone) together with other reducing agents such as sodium erythorbate (E-316), sodium ascorbate there is a possibility of rapid development of color during cooking and / or smoking.
Duration of smoking can be reduced to 50% and the final product is have a better presentation (less wrinkles) less weight loss (greater yield) and longer stored.

E 575 GDL (Glucono Delta Lactone) is widely used as a preservative.
E 575 GDL (Glucono Delta Lactone) is widely accepted as a safe food additive in many countries with E number E575.

E 575 GDL (Glucono Delta Lactone) is widely found in honey, fruit juices, wine and a lot of fermented products.
As a natural food acid, E 575 GDL (Glucono Delta Lactone) contributes to the tangy flavor of various foods.

-Food Additive uses of E 575 GDL (Glucono Delta Lactone):
Acidity Regulator/Acidulant:
E 575 GDL (Glucono Delta Lactone) provides a controlled and gradual decrease in pH without a sharply sour taste, unlike other food acids.
E 575 GDL (Glucono Delta Lactone) is used in dressings, sauces, and beverages.

-Leavening Agent uses of E 575 GDL (Glucono Delta Lactone):
E 575 GDL (Glucono Delta Lactone) is often combined with sodium bicarbonate (baking soda) in baking powders or mixes.
The slow release of gluconic acid reacts with the bicarbonate to produce carbon dioxide gas over a longer period, contributing to leavening during proofing and baking.

-Cosmetics and Personal Care uses of E 575 GDL (Glucono Delta Lactone):
E 575 GDL (Glucono Delta Lactone) is used as a chelating agent (to bind metal ions and improve product stability), a moisturizer, and a pH adjuster.
E 575 GDL (Glucono Delta Lactone)'s considered a Polyhydroxy Acid (PHA), known for being gentler on the skin than Alpha Hydroxy Acids (AHAs).

-Acidifier in meat products:
E 575 GDL (Glucono Delta Lactone) can be used as an acidity regulator and a color enhancer in meat products, especially for dry-cured sausages, where a slow release of acid is required.

E 575 GDL (Glucono Delta Lactone) also functions as a preservative as it inhibits the growth of bacteria by lowering the pH.
E 575 GDL (Glucono Delta Lactone) can enhance meat preservation by reducing the level of nitrite, accelerate the curing process, and produce a more stable product with an extended shelf life.

-Color stabilizer:
E 575 GDL (Glucono Delta Lactone) can provide a bright color and make the color unchanged/stable in meat products.
Also, E 575 GDL (Glucono Delta Lactone) can keep the meat products fresh & tender, at the same time offer a good preservative effect, and reduce the residual amount of nitrosamines by lowering the usage of nitrites.

-Acidifier:
Acidification is essential for the coagulation of meat proteins in the production of raw sausages.
The ripening and curing process of sausages will be efficient if added with E 575 GDL (Glucono Delta Lactone).

And the sensory is easy to mask as the acidification of E 575 GDL (Glucono Delta Lactone) is mild compared with other food acidulants, a third of the sourness of citric acid.
Other food: Cheese, dairy products, canned food, desserts, salads, sauces, soups, mayonnaise and so on.

-Cosmetics:
E 575 GDL (Glucono Delta Lactone) is commonly called gluconolactone when used in cosmetics and personal care products.
E 575 GDL (Glucono Delta Lactone) is generally used for its chelating and skin conditioning properties which are suggested by the European Commission database for information on cosmetic substances and ingredients.

We may find products that contain gluconolactone:
*Skin care products
*Hair products
*Toothpaste
*Deodorant
*Cream
*Lotions

WHAT ARE THE USES OF E 575 GDL (GLUCONO DELTA LACTONE)?
E 575 GDL (Glucono Delta Lactone) is a multifunctional ingredient that can be used as a coagulant in tofu, a leavening acid in the bakery (e.g., bread, cakes & pastries), controlled release acidulant & curing accelerator in processed meat & seafood, mild acidulant, chelating agent, and buffering agent in food.

*Coagulant in Tofu
E 575 GDL (Glucono Delta Lactone) can be used as a coagulant in tofu for its gradual acidification initiates the curdling of the protein.
E 575 GDL (Glucono Delta Lactone) can replace the function of nigari or in combination uses with nigari in tofu.
The following steps are how to make silken tofu with E 575 GDL (Glucono Delta Lactone).

Step 1: Select beans
E 575 GDL (Glucono Delta Lactone) is recommended to pick light white soybeans with good color and high protein content.

Step 2: Soaking beans
The time and temperature of soaking beans should be appropriate.
Beans are easy to ferment and protein is easy to lose if soaking time is too long.
The quality & yield of tofu will be decreased if with a short soaking time, along with less soy milk.

Quantity:
for example, soak 500 g of dry soybeans to obtain 1000 g – 1100 g of wet soybeans.

Temperature and time:
Soak 6 – 7 hours at 15 °C, or 5 hours at 20 °C, and 10 hours or more if in winter.

Water & PH:
E 575 GDL (Glucono Delta Lactone) is better to use soft water, such as surface water or tap water to soak beans.
E 575 GDL (Glucono Delta Lactone) is also recommended to add baking soda, about one-thousandth of the weight of the bean to adjust the pH value of the water to promote protein leach.
The amount of water used should make sure to submerge soybeans completely.

Step 3: Refining
It can be used with stone grinding or refining machine.
It is required to grind the wet beans twice and adding water while grinding.
1500 grams added at the first refining, and 750 g for the second refining.

Step 4: Discharge Air Out
Put 20-30 grams of edible oil in the heated pot until the oil is boiling, then add a small amount of warm water (about 50 °C), and pour into the soy milk and stir for 5 minutes.

This step is mainly to discharge the air out of the soy milk and reduce the viscosity to make sure soy milk can filter quickly and filter thoroughly.

Step 5: Filter
Cloth or gauze can be used as a filter to separate the soy dregs and soy milk.
60°C water is used several times, and stir the filter residue while adding water.

Totally, around 1750 grams of water is used in this process and finally get the pure soy milk.
This step is to filter soy dregs and get soy milk or obtain protein completely.

Step 6: Cooking
Cooking pure soy milk with a fierce fire.

Step 7: Making Tofu
There are two ways to make soft tofu, Cold process or thermal process.

Cold process:
cool the soy milk down below 30 °C, then add 9 (can be less if with nigari) grams of E 575 GDL (Glucono Delta Lactone) and stir it.
Then put soy milk in a smooth box or in a food bag, steam it for 25 minutes or directly place the box or bag in boiling water for 25 minutes and wait it cools to form tofu.

Thermal process:
cool the soy milk down to 90 °C, then put E 575 GDL (Glucono Delta Lactone) and stir it.
Soon put soy milk into the box for 15 minutes.

APPROVED USES AND USAGE OF E 575 GDL (GLUCONO DELTA LACTONE):
E 575 GDL (Glucono Delta Lactone) is classified in class I with the use level “quantum satis”, which means there is no specific limit in its uses.
The following food may contain E 575 GDL (Glucono Delta Lactone):
*Mozzarella
*Ripened cheese (products), whey cheese
*Canned or bottled fruit and vegetables
*Fresh (pre-cooked) pasta
*Biscuits and rusks for infants and young children

USAGE LEVELS OF E 575 GDL (GLUCONO DELTA LACTONE):
In food, E 575 GDL (Glucono Delta Lactone)'s typically used at levels ranging from 0.1% to 1% or slightly higher, depending on the specific application and desired effect.
For tofu coagulation, levels might be around 0.2% to 0.5%.

Cosmetic usage levels also vary.
It's important to follow regulatory limits and formulation guidelines.

In summary, E 575 GDL (GLUCONO DELTA LACTONE) (Glucono Delta Lactone) is a versatile ingredient valued primarily for its ability to slowly hydrolyze in water, providing gradual acidification.

This property makes E 575 GDL (Glucono Delta Lactone) useful as a leavening agent, coagulant, curing accelerator, and general acidulant in food, as well as a functional ingredient in cosmetics.
E 575 GDL (Glucono Delta Lactone) is considered safe for consumption when used appropriately.

LEAVENING ACID IN BAKERY, E 575 GDL (GLUCONO DELTA LACTONE):
The combination of E 575 GDL (Glucono Delta Lactone) and baking soda would be a good choice to form a baking powder as a leavening agent in baked food.

When the baking powder in contact with water, E 575 GDL (Glucono Delta Lactone) reverts to gluconic acid that reacts with sodium bicarbonate to produce carbon dioxide, which increases dough volume and the bread to rise.

The following are the preparation steps to make the bakery with E 575 GDL (Glucono Delta Lactone).

Step 1: Mix E 575 GDL (Glucono Delta Lactone) with baking soda to form a quick-acting leavening agent with a ratio of 2:1.
Step 2: Weight 500 grams of flour.
Step 3: Weight 10.25g the mixture of E 575 GDL (Glucono Delta Lactone) with baking soda which prepared in step 1. 2.5% of the weight of the flour.
Step 4: Put the mixture in flour and stir.
Step 5: Add 300 grams of cold water into the mixture prepared in step 2.
Step 6: Knead the dough to be soft and there is no need to add any fermented material.
Step 7: Steam it and you can get a soft bakery product.

MAIN FUNCTIONS OF E 575 GDL (GLUCONO DELTA LACTONE):
*Controlled release acidulant
*Mild acidulant
*Curing accelerator
*Leavening agent
*Chelating agent
*Preservative agent enhancer

PROPERTIES OF E 575 GDL (GLUCONO DELTA LACTONE):
E 575 GDL (Glucono Delta Lactone) is less commonly used than other food acidity regulators, such as citric acid, malic acid, and fumaric acid.
E 575 GDL (Glucono Delta Lactone) has two major differentiating properties:

*A slow-release acidulant:
E 575 GDL (Glucono Delta Lactone) provides a progressive and continuous decrease of pH due to the slow hydrolysis to gluconic acid.

*Less tart than other common acidulants:
the initial slightly sweet taste making the final flavour of an aqueous solution of E 575 GDL (Glucono Delta Lactone) less tart.

*Appearance
E 575 GDL (Glucono Delta Lactone) is a white, odourless crystalline powder or granular.

*Solubility
In water: E 575 GDL (Glucono Delta Lactone) is freely soluble in water, 59g/100 mL (water) at 25°C.

*In organic solvents:
E 575 GDL (Glucono Delta Lactone) is sparingly soluble in alcohol.

CHARACTERISTICS OF E 575 GDL (GLUCONO DELTA LACTONE):
E 575 GDL (Glucono Delta Lactone) is in fact a synthesized glucose.
E 575 GDL (Glucono Delta Lactone)'s natural variant (gluconic acid) is present in honey and wine.

E 575 GDL (Glucono Delta Lactone) is a glucose molecule that is oxidized to an acidic function, ie an oxidation product of dextrose.
When dissolved in water or an aqueous substance, E 575 GDL (Glucono Delta Lactone) slowly but surely hydrolyzes to this gluconic acid.
This produces a slight acidification, in the same way as lactic acid-producing bacteria do.

The pH then drops from 3.6 to 2.5.
E 575 GDL (Glucono Delta Lactone) is a white crystalline powder with a sweet-bitter taste and an acidic aftertaste.

E 575 GDL (Glucono Delta Lactone) is virtually odorless and can be metabolized in the body like a carbohydrate.
E 575 GDL (Glucono Delta Lactone) is completely vegan and gluten-free.

FEATURES OF E 575 GDL (GLUCONO DELTA LACTONE):
*Odorless
*Non-toxic

MAIN FUNCTIONS OF E 575 GDL (GLUCONO DELTA LACTONE):
*Controlled release acidifier
*Mild acidifier
*Curing accelerator
*Leavening agent
*Chelating agent
*Preservative booster

HYDROLYSIS OF E 575 GDL (GLUCONO DELTA LACTONE):
In the presence of water, E 575 GDL (Glucono Delta Lactone) slowly and progressively hydrolyzes to form an equilibrium mixture primarily consisting of D-gluconic acid, along with smaller amounts of the delta- and gamma-lactones.
This hydrolysis reaction causes a gradual decrease in the pH of the solution.
The rate of hydrolysis increases with temperature and pH.

IS E 575 GDL (GLUCONO DELTA LACTONE) SAFE TO EAT?
Yes, E 575 GDL (Glucono Delta Lactone) has been approved as a safe preservative by U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), as well as Joint FAO/WHO Expert Committee on Food Additives (JECFA).

FDA
FDA has affirmed E 575 GDL (Glucono Delta Lactone) is generally recognized as safe (GRAS) as a direct human food ingredient.
And E 575 GDL (Glucono Delta Lactone) can be used as a curing and pickling agent, leavening agent, pH control agent; and sequestrant in food with no limitation other than current good manufacturing practice.

EFSA
E 575 GDL (Glucono Delta Lactone) is listed in Commission Regulation (EU) No 231/2012 as an authorised food additive and categorized in “Additives other than colours and sweeteners

CHEMICAL STRUCTURE OF E 575 GDL (GLUCONO DELTA LACTONE):
E 575 GDL (Glucono Delta Lactone) is a white, odorless crystalline powder with the chemical formula C6H10O6.

*Acidulant:
E 575 GDL (Glucono Delta Lactone) is a slow-acting acid that is gradually hydrolyzed into gluconic acid in the presence of water.
This property makes E 575 GDL (Glucono Delta Lactone) useful in adjusting the acidity of food products and in controlling the rate of pH reduction.

*Sequestrant:
E 575 GDL (Glucono Delta Lactone) functions as a sequestrant, which means it can bind or chelate metal ions.
This property is valuable in preventing the discoloration or deterioration of certain foods caused by the presence of metal ions.

*Leavening Agent:
E 575 GDL (Glucono Delta Lactone) is also used as a leavening agent in certain food products.
E 575 GDL (Glucono Delta Lactone) contributes to the production of carbon dioxide, which helps in the leavening or rising of baked goods.

*Applications:
E 575 GDL (Glucono Delta Lactone) is commonly used in the food industry in various products such as dairy, meat, beverages, and baked goods.
E 575 GDL (Glucono Delta Lactone) is often employed in the production of tofu to regulate the coagulation process.

*Slow Hydrolysis:
E 575 GDL (Glucono Delta Lactone) undergoes slow hydrolysis, converting into gluconic acid over time.
This gradual acidification is advantageous in certain food processing applications where a controlled release of acid is desired.

*Natural Origin:
E 575 GDL (Glucono Delta Lactone) is derived from glucose and is considered a naturally occurring acidulant.
E 575 GDL (Glucono Delta Lactone) is often used in products marketed as natural or organic.

*Regulatory Approval:
E 575 GDL (Glucono Delta Lactone) is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices.
E 575 GDL (Glucono Delta Lactone) is approved for use as a food additive in various regions worldwide.

FEATURES OF E 575 GDL (GLUCONO DELTA LACTONE):
*Acidulant:
E 575 GDL (Glucono Delta Lactone) is a mild acidulant that gradually hydrolyzes into gluconic acid in the presence of water.
E 575 GDL (Glucono Delta Lactone) contributes to pH reduction and acidity in food products.

*pH Stabilizer:
E 575 GDL (Glucono Delta Lactone) helps maintain a stable pH in food and beverage formulations, preventing undesirable pH changes and maintaining product quality.

*Sequestrant:
E 575 GDL (Glucono Delta Lactone) acts as a sequestrant, binding to metal ions in food, which can enhance stability and prevent undesirable reactions.

*Leavening Agent:
When combined with certain ingredients, E 575 GDL (Glucono Delta Lactone) can act as a leavening agent, producing carbon dioxide gas and contributing to the rise and texture of baked goods.

*Slow Release of Acid:
E 575 GDL (Glucono Delta Lactone) hydrolyzes slowly, allowing for controlled acidification over time in food systems, which can be beneficial for certain applications.

HOW IS E 575 GDL (GLUCONO DELTA LACTONE) MADE?
E 575 GDL (Glucono Delta Lactone) is produced by direct crystallization from the aqueous solution of gluconic acid which can be produced by the oxidation of D-glucose with bromine water or with microorganisms or with enzymes derived from these microorganisms.
Corn starch is the major source of glucose.

BENEFITS AND CHARACTERISTICS OF E 575 GDL (GLUCONO DELTA LACTONE):
*Controlled Acidification:
The most significant characteristic is slow hydrolysis, leading to a gradual pH drop.
This is crucial where rapid acidification would be detrimental (e.g., causing premature protein coagulation or too-fast leavening).

*Mild Taste Profile:
Compared to acids like citric or acetic acid, the resulting gluconic acid provides a gentler, less sharp tartness.

*Texture Improvement:
E 575 GDL (Glucono Delta Lactone) acts as an effective coagulant for products like tofu, yielding a delicate texture.

*Enhanced Curing:
E 575 GDL (Glucono Delta Lactone) speeds up desirable reactions in cured meat production.

*Good Solubility:
E 575 GDL (Glucono Delta Lactone) dissolves readily in water for easy incorporation into formulations.

*Stability in Dry Form:
Easy to store and handle as a powder.

SAFETY AND USAGE OF E 575 GDL (GLUCONO DELTA LACTONE):
*Regulatory Status:
E 575 GDL (Glucono Delta Lactone) is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food under good manufacturing practices.

E 575 GDL (Glucono Delta Lactone) is also approved as a food additive (E575) in the European Union, Australia, New Zealand, and many other countries, often with specified maximum usage levels depending on the food category.

*Handling:
As a powder, E 575 GDL (Glucono Delta Lactone) can cause mild mechanical irritation to the eyes and respiratory tract if inhaled.
Standard handling precautions for fine powders (e.g., wearing dust masks and eye protection in industrial settings) are advisable.
Direct skin contact is generally not problematic, but washing after handling is good practice.

PHYSICAL and CHEMICAL PROPERTIES of E 575 GDL (GLUCONO DELTA LACTONE):
Chemical Formula: C6H10O6
Molecular Weight: Approximately 178.14 g/mol
Appearance: A fine, white, odorless crystalline powder.
Taste: It has a slightly sweet initial taste that transitions to a mild tartness or acidity as it hydrolyzes.
Melting Point: Typically cited around 151-155 °C (304-311 °F), often with decomposition.
Solubility: Freely soluble in water (approximately 59 g/100 mL at 25°C).
Sparingly soluble in ethanol and slightly soluble in glycerol. Insoluble in ether.

Structure: GDL is the cyclic ester (specifically, the delta-lactone) of D-gluconic acid.
Stability: Stable when kept dry.
The powder form is non-hygroscopic under normal humidity conditions.
Product Name: GDL-Glucono Delta Lactone (Glucono Delta Lactone) (E 575)
Chemical Formula: C6H10O6 1
Cas No: 90-80-2
EINESC No: 202-016-5

UN No: Not classified as dangerous goods
Physical Property: White Solid Powder
Odor: Odorless
Molecular Weight: 178.14 g/mol
Density: 1.7 g/cm3
Solubility: Soluble in water
Molecular Weight: 178.14 g/mol
XLogP3-AA: -2

Hydrogen Bond Donor Count: 4
Hydrogen Bond Acceptor Count: 6
Rotatable Bond Count: 1
Exact Mass: 178.04773803 Da
Monoisotopic Mass: 178.04773803 Da 2
Topological Polar Surface Area: 107 Å² 3
Heavy Atom Count: 12
Formal Charge: 0
Complexity: 181

Isotope Atom Count: 0
Defined Atom Stereocenter Count: 4
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes

FIRST AID MEASURES of E 575 GDL (GLUCONO DELTA LACTONE):
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of E 575 GDL (GLUCONO DELTA LACTONE):
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of E 575 GDL (GLUCONO DELTA LACTONE):
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of E 575 GDL (GLUCONO DELTA LACTONE):
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of E 575 GDL (GLUCONO DELTA LACTONE):
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of E 575 GDL (GLUCONO DELTA LACTONE):
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available