GLUCONO-DELTA-LACTONE FOOD GRADE (F5010)

Glucono-delta-Lactone Food Grade (F5010) is a white crystalline powder class containing the cyclic ester of gluconic acid, offered by Jungbunzlauer for food applications. When in contact with water, it first dissolves and then forms gluconic acid by gradual hydrolysis. For this reason, instead of sudden and harsh acidification, a pH decrease over time is used in products where it is desired.
Glucono-delta-Lactone Food Grade (F5010) is not an ordinary acid solution. While maintaining its lactone structure in the dry state, it creates acidity in the aqueous food matrix depending on temperature, time, amount of water and initial pH value. Dairy products, vegetable protein gels, bakery and certain meat product processes are areas where this mechanism can be evaluated.
Glucono-delta-Lactone Food Grade (F5010) defines a special commercial grade. The grain size, purity, water content and trace element limits of the material bearing the F5010 designation should not be considered the same as generic glucono-delta-lactone or other grain size commercial products. Final conformity is verified by the current product specification and certificate of analysis of the shipment.
Glucono-delta-Lactone Food Grade (F5010) is a commercial grade of the compound identified as food additive E575. Food regulatory compliance should be examined on the basis of the food category, quantity, labeling, and local regulations in which the raw material is used, in addition to its identity.

WHAT IS GLUCONO-DELTA-LACTONE FOOD GRADE (F5010)?

Glucono-delta-Lactone Food Grade (F5010) is the organic compound identified as the 1,5-lactone of D-gluconic acid. It is associated with the production of gluconic acid derived from glucose and proper purification processes. It is supplied as a crystalline, free-flowing and approximately odorless white powder in food grade.
Glucono-delta-Lactone Food Grade (F5010) does not act directly like a strong acid. When added to water, the balance between gluconic acid and lactone changes over time; this phenomenon may cause the pH value of the same food to differ from the pH value of the first mixture a few hours later.
The main purchasing criterion to check for Glucono-delta-Lactone Food Grade (F5010) is not only the E575 inscription, but the current specification matching the F5010 product name. The limits specified in the white paper are the values of the specific document version; the current version must be obtained from the supplier.

COMMON PRODUCT AND CHEMICAL NAMES

Glucono-delta-Lactone Food Grade (F5010)

Glucono-delta-Lactone F5010

D-Glucono-1,5-lactone

D-Gluconic acid delta-lactone

Gluconolactone

E575

Glucono-delta-lactone

CAS NO, EC NO AND CHEMICAL IDENTIFICATION

Product Name: Glucono-delta-Lactone Food Grade (F5010)

Manufacturer / commercial grade: Jungbunzlauer F5010

Chemical name: D-gluconic acid delta-lactone

CAS No: 90-80-2

EC No: 202-016-5

Food additive code: E575

Molecular formula: C6H10O6

Molecular weight: about 178.14 g/mol

Chemical Class: Hydroxy Carboxylic Acid Lactone

Physical form: white crystalline powder

Major functions: slow acidity improver, pH regulator, coagulation support, and formulation ingredient

Note: The CAS and EC numbers refer to the chemical compound; F5010 does not identify commercial grade by itself.

CHEMICAL STRUCTURE AND MOLECULAR PROPERTIES OF GLUCONO-DELTA-LACTONE FOOD GRADE (F5010)

Glucono-delta-Lactone Food Grade (F5010) carries a six-carbon skeleton and an inner ester (lactone) ring. The hydroxyl groups in the molecule contribute to its strong interaction with water, while the lactone ring can open in aqueous media to form gluconic acid.
During hydrolysis, water reacts with the ester bond of the lactone ring. This process affects the perception of total acidity and the balance of hydrogen ions in the solution. The ratio of gluconic acid to gluconate varies depending on the pH value.
The rate of hydrolysis is not a fixed number. Temperature, amount of water, pH, initial concentration, and buffer components in the food matrix change the actual pH-time curve.
Glucono-delta-Lactone Food Grade (F5010) alone does not guarantee all the effects at the same time, such as preservative, stabilizer and gel former. The protein, mineral, water and buffering properties of the target food are decisive.

PHYSICAL AND CHEMICAL PROPERTIES

Appearance: fine, white, about odorless crystalline powder.

Molecular formula: C6H10O6.

Molecular weight: approximately 178.14 g/mol.

Melting point: 152 ± 2 °C in manufacturer F5010 specification.

Solubility in water: easily soluble.

Solubility in ethanol: limited.

Food additive code: E575.

Purity (assay): F5010 specification 99.0–100.5%.

Water: Not more than 0.15% in the F5010 specification.

Reducing agents: no more than 0.5%.

Lead: Below 1 mg/kg.

Chloride: not more than 50 mg/kg.

Sodium: no more than 30 mg/kg.

Sulphated ash: below 0.10%.

Grain distribution: Fraction above 0.50 mm not more than 5%; fraction below 0.10 mm not more than 5%.

The specified F5010 limits are transferred from the accessible 10.23 specification. For contractual acceptance, the current TDS, COA and test method must be verified.

HOW DOES GLUCONO-DELTA-LACTONE FOOD GRADE (F5010) WORK AT THE MOLECULAR LEVEL?

When glucono-delta-Lactone Food Grade (F5010) is added to water, it first dissolves and disperses. Then, gluconic acid is produced by controlled hydrolysis of the lactone ring. Gluconic acid gradually reduces the pH value according to the buffer capacity of the solution.
In protein-rich systems, pH reduction alters protein charges and electrostatic repulsions. Approaching isoelectric sites of proteins or altering their mineral balance can contribute to coagulation and gel network formation under favorable processing conditions.
The acid formed in the embossing systems can react with the sodium bicarbonate in the formulation and contribute to the formation of carbon dioxide. However, the base must be present for gas production; the compound is not a foaming agent on its own.
Interaction with metal ions and food ingredients can alter complex formation and solution equilibrium. Preservation or shelf-life claims cannot be made without separate testing of the effect of this in a particular food.

GLUCONIC ACID AND LACTONE BALANCE

Glucono-delta-Lactone Food Grade (F5010) does not remain in water in a single fixed chemical form; pH and time-dependent equilibrium develops between lactone, gluconic acid, and gluconate types.
Measuring the initial pH value in a short time and measuring the final equilibrium pH value may give different results. For this reason, it is meaningful to measure at specified times such as 0, 15, 30, 60 and 120 minutes in food trials.
Hydrolysis and acidification behavior may differ at low temperature. Adding to hot products and adding to cold products may not produce the same timing and texture effect.
The target pH cannot be calculated solely from the amount added; proteins, salts, phosphates, and other buffering agents mandate experimental validation.

IN WHICH SECTORS IS GLUCONO-DELTA-LACTONE FOOD GRADE (F5010) USED?

Food production; vegetable protein products; development of milk and dairy alternative products; certain bakery systems; meat processing; food acidity regulation; technology development and quality control laboratories are the main evaluation areas.
The area of use to be selected for Glucono-delta-Lactone Food Grade (F5010) must comply with the food grade of the product and the legislation of the relevant country. The fact that an additive has an E number does not mean that it can be used freely in all food categories under the same conditions.
Aroma, pH, gel hardness, cut strength, syneresis, shelf life and microbiological safety should be considered together in applications.

APPLICATIONS OF TOFU AND HERBAL PROTEIN GEL

Glucono-delta-Lactone Food Grade (F5010) can be considered as an excipient that allows proteins to come together with controlled acidification in soy-based systems.
Gel formation depends not only on the amount of lactone added, but on the soy solid, pre-heat treatment, protein type, mixing, and dwell regime.
When comparing different doses, the soy drink used should be selected from a single batch and the total dry matter should be kept the same. In texture analysis, hardness, water retention, brittleness and consumer perception are examined together.
Gel formation does not prove that microbiological safety is achieved. Separate process validation is required for food safety.

USE IN BAKING AND EMBOSSING SYSTEMS

Glucono-delta-Lactone Food Grade (F5010) can be considered as a slow acid source in formulas containing bicarbonate. Recipe design is important as the timing of the acid-base reaction is related to dough preparation, waiting and baking conditions.
The stoichiometric requirement of sodium bicarbonate depends on the type of acid chosen, its activeness, and the amount of other acids. A general acid change does not guarantee equivalent rise.
Volume, pore distribution, color, taste and residual alkaline sensation are controlled together. In the rising trial, the structure after baking should be taken as a basis, not the dough height alone.

ACIDITY AND TEXTURE CONTROL IN MEAT PRODUCTS

Some processed meat products may use glucono-delta-lactone technologies for controlled pH reduction. However, usage depends on legal product designation, regional limitations, and hygiene requirements.
The acidification rate varies due to the meat's buffering capacity, salt content, and temperature. Sensory results and protein structure can be affected by dose.
From a food safety perspective, acidification alone does not mean pathogen control. Validated process, temperature and microbiological control appropriate to the product type are required.

IS IT USED IN FOOD, COSMETICS AND PHARMACEUTICAL APPLICATIONS?

Glucono-delta-Lactone Food Grade (F5010) is a food grade product; It is considered as a food additive with the identity of E575. The material to be used in cosmetic or pharmaceutical production must also meet the purity, documents and production requirements defined for that use.
The same chemical compound can be produced with different commercial purity or under different inspection systems. It is not correct to consider a food-grade material pharmaceutical grade only because of its CAS match.
Although gluconolactone can be used in cosmetic formulas, the suitability of grade F5010 in a particular cosmetic product requires manufacturer and regulatory control.

PERFORMANCE PARAMETERS IN INDUSTRIAL APPLICATIONS

Dose, dissolution time, product temperature, initial pH, final pH, buffer capacity of the food matrix, mixing pattern, salt content, product dry matter, waiting and packaging conditions are the main variables.
In the quality comparison, not only the initial pH but also the change in pH-time curve, consistency, syneresis, color, sensory properties and shelf life are examined.
Repeated production should be done for the same formula; batch number, water temperature and mixing sequence should be recorded.

WHAT PROBLEMS CAN GLUCONO-DELTA-LACTONE FOOD GRADE (F5010) SOLVE?

Acidification is very sudden: systems based on slow hydrolysis can achieve a more gradual pH decrease in the appropriate food matrix.
Protein gel does not give the desired structure: Protein coagulation profile can be adjusted with appropriate dose and heat treatment.
The timing of the relief reaction is not appropriate: it can be evaluated in the optimization of acid release timing in combination with bicarbonate.
The acid taste of the recipe is too pungent: in some systems it may present a soft acidity profile; sensory evaluation is mandatory.
pH variable between batches: Reproducibility can be increased with controlled raw material grade and standard process.
Excessive water-releasing gel is forming: Screening the concentration and process conditions together can indicate the appropriate window that can reduce syneresis.

THINGS TO CONSIDER WHEN USING GLUCONO-DELTA-LACTONE FOOD GRADE (F5010)

Dry packaging and controlled storage are important as moisture can affect the hydrolysis and agglomeration behavior of the product. It should not be left in open packaging for long periods of time.
Measurements should be made throughout the process, as pH can change over time after dissolving in water. A one-time pH measurement does not represent the acidification profile.
Since the F5010 designation includes grain size and specific quality limits, distribution, mixing, and dosing behavior should be re-evaluated when switching to another glucono-delta-lactone product.
Dust generation should be minimized, and relevant SDS measures should be applied for eye and respiratory tract contact. Food safety, hygiene and allergen control should be verified according to the enterprise's own HACCP plan.

ACIDIFICATION KINETICS AND CONTROL APPROACHES

The first control axis is the total amount of raw material added; the second axis is the time over which the pH drop is spread. Two samples with the same final pH value may show different protein structure due to different acidification rates.
The pH meter should be calibrated regularly and the sample temperature should be recorded. Samples should be monitored in the same container, at the same temperature, under the same mixing and waiting conditions.
In protein gels, deformation measurement, water retention, microstructure and pH data should be considered together. In relief, gas production and gas retention should be separated from each other.

CONTROL VARIABLES IN PROCESS DESIGN

In the addition of Glucono-delta-Lactone Food Grade (F5010), the moment of addition and mixing time are important. Distribution uniformity should be monitored to avoid local high concentrations.
Using a larger amount doesn't always work better. High acidity can have a negative impact on texture, taste, and color.
When moving from pilot production to large scale, mixer geometry, product heating-cooling speed, and transfer times can affect results.
In trials, a control sample, at least three dose levels, and repeated measurements are a useful initial approach.

RAW MATERIAL COMPATIBILITY AND FORMULATION LIMITS

Substances containing protein, mineral salts, phosphate buffers and carbonates can alter the pH response. When used in combination with other acids or alkalis, it becomes difficult to separate the effect of a single raw material.
In dry mixes, particle size, density and moisture behavior determine the risk of segregation. F5010 grain distribution is therefore important.
Since the lactone-acid balance progresses during the dwell time in aqueous systems, the time from solution preparation to use should be standardized.

ENVIRONMENTAL AND REGULATORY ASSESSMENT

Glucono-delta-lactone is a food additive defined as E575. In the European Union application, there may be special limits or requirements for certain food categories in addition to general authorizations.
It is regulated under 21 CFR 184.1318 in US legislation within the framework of GMP conditions for certain technological functions. Current and category-specific regulations of each country should be checked.
The fact that a food-grade additive is chemically degradable does not mean that production waste can be discharged unlimitedly. Concentrated waste applies pH and local wastewater rules.
Supplier declarations, certificates of analysis and relevant product legislation documents should be updated regularly for certification and traceability.

INITIAL FORMULATION APPROACHES FOR GLUCONO-DELTA-LACTONE FOOD GRADE (F5010)

The following eight recipes are conceptual lab starter examples to compare the impact of Glucono-delta-Lactone Food Grade (F5010) usage levels. They are not manufacturer-verified commercial formulas. Percentages are a percentage by weight of the final mixture, and each recipe adds up to 100.00%.

Samples do not constitute food production approval, shelf life guarantee or microbiological safety statement. Food grade and local legislation, actual raw material composition and the control system of the enterprise must be verified separately.

EXAMPLE 1: GLUCONO-DELTA-LACTONE FOOD GRADE (F5010) LEVEL SCREENING IN SILKY TOFU MODEL SYSTEM

Objective: To compare the effect of glucono-delta-Lactone Food Grade (F5010) on pH development, gel structure and water retention in standardized soy beverage in a controlled manner.

Starting ingredients (wt%, final mixture):

CONTROL A

Standard soy drink: 100.00%

Glucono-delta-Lactone Food Grade (F5010): 0.00%

TOTAL: 100.00%

EXAMPLE B

Standard soy drink: 99.85%

Glucono-delta-Lactone Food Grade (F5010): 0.15%

TOTAL: 100.00%

EXAMPLE C

Standard soy drink: 99.75%

Glucono-delta-Lactone Food Grade (F5010): 0.25%

TOTAL: 100.00%

EXAMPLE D

Standard soy drink: 99.65%

Glucono-delta-Lactone Food Grade (F5010): 0.35%

TOTAL: 100.00%

Application approach:

The same batch, soy beverage with the same protein and dry matter ratio is used. Mixing, dwell time and temperature are kept the same in the samples. PH, gel formation, cut strength, texture and syneresis at baseline and time are compared. Safe production process and shelf life for real consumer products are validated separately.

Note: The model does not contain any other coagulants; actual tofu performance is determined by the protein matrix used and heat treatment.

EXAMPLE 2: GLUCONO-DELTA-LACTONE FOOD GRADE (F5010) LEVEL SCANNING IN SODIUM BICARBONATE MODEL EMBOSSING SYSTEM

Objective: To investigate the relationship of Glucono-delta-Lactone Food Grade (F5010) level with time-dependent pH change and gas development in an aqueous model containing fixed bicarbonate. This is not a recipe for edible dough or commercial baked goods.

Starting ingredients (wt%, final mixture):

CONTROL A

Deionized water: 98.50%

Sodium bicarbonate: 1.00%

Food grade sucrose: 0.50%

Glucono-delta-Lactone Food Grade (F5010): 0.00%

TOTAL: 100.00%

EXAMPLE B

Deionized water: 98.30%

Sodium bicarbonate: 1.00%

Food grade sucrose: 0.50%

Glucono-delta-Lactone Food Grade (F5010): 0.20%

TOTAL: 100.00%

EXAMPLE C

Deionized water: 98.10%

Sodium bicarbonate: 1.00%

Food grade sucrose: 0.50%

Glucono-delta-Lactone Food Grade (F5010): 0.40%

TOTAL: 100.00%

EXAMPLE D

Deionized water: 97.90%

Sodium bicarbonate: 1.00%

Food grade sucrose: 0.50%

Glucono-delta-Lactone Food Grade (F5010): 0.60%

TOTAL: 100.00%

Application approach:

Sodium bicarbonate is kept constant in all samples and only the target additive ratio is exchanged with deionized water. pH and gas formation are monitored over time. The comparison method is standardized as gas loss in the open container can affect the results. The amount of gas or the volume of product rise cannot be predicted from this recipe alone.

Note: The control sample does not contain added lactones. Conversion to industrial leavening agent requires flour matrix, baking and sensory tests separately.

GLUCONO-DELTA-LACTONE FOOD GRADE (F5010) ALTERNATIVES AND COMPARISON

In alternative evaluation, not only the final pH, but also acidification kinetics, taste, protein gel structure, counter ion, product standard, grain distribution and cost should be evaluated. Changing compounds with equal weight does not guarantee the same result.

COMPARISON WITH CITRIC ACID

Citric acid is an organic acid that provides direct acidity in water. When acidification due to controlled hydrolysis is targeted, it gives a different pH-time profile.
The taste profile, buffer behavior, and effect on the protein system are different. Equal weight displacement is not correct.

COMPARISON WITH LACTIC ACID

Lactic acid can be used for sourness and pH adjustment in foods. Since it is usually a direct addition of acid, it does not show the same behavior as gradual lactone hydrolysis.
Product sensory character and specific suitability for food category should be evaluated independently.

COMPARISON WITH GLUCONIC ACID

Gluconic acid is the hydrolysis product of lactone. However, controlled lactone solubilization with its initial addition in acid form creates different pH-time curves.
The active substance and water contents of liquid or solid commercial products should be included in the prescription calculation.

COMPARISON WITH CALCIUM SULFATE AND MAGNESIUM CHLORIDE

Mineral coagulants can form gels in soy proteins with mineral ion-based interactions. It may give different results in terms of texture and syneresis than acidification-based systems.
These products are not gram-to-gram equivalents to each other; protein load, ionic strength and mineral contents are different.

COMPARISON WITH SODIUM ACID PYROPHOSPHATE AND MONOCALCIUM PHOSPHATE

Acid leavening agents in baking are selected for their reaction kinetics with sodium bicarbonate. The lactone system has different timing and acid profile.
In the embossing system optimization, the neutralization value, firing temperature, taste and product category should be checked together.

COMPARISON WITH OTHER GRAIN SIZE GLUCONO-DELTA-LACTONE GRADES

Different granulation classes may contain the same chemical molecule, but may differ in distribution, dissolution initiation, and agglomeration in the dry mix.
For F5010 purchases, grain distribution and acceptance criteria must be matched to the actual product documentation.

QUALITY CONTROL AND PURCHASING CRITERIA FOR GLUCONO-DELTA-LACTONE FOOD GRADE (F5010)

Full trade product name; grade F5010; manufacturer; CAS; E number; purity; water; reducing agent; chloride; sodium; lead; sulfated ash; granulation and batch certificate of analysis (COA) must be requested prior to purchase.
In the accessible F5010 product specification, purity is 99.0–100.5%; water is not more than 0.15%; reducing agents are not more than 0.5%; lead is less than 1 mg/kg; chloride is not more than 50 mg/kg; sodium is not more than 30 mg/kg; sulfated ash is specified below 0.10%.
In the same document, each of the grain fractions above 0.50 mm and below 0.10 mm is defined as a maximum of 5%. The compliance of the batch is evidenced not only by the information in this text, but also by the current document and the COA.
The food producer should determine the required additional analyses according to their HACCP and supplier qualification procedure.

STORAGE AND HANDLING OF GLUCONO-DELTA-LACTONE FOOD GRADE (F5010)

It should be stored in a dry, cool and well-ventilated warehouse in a closed package. Exposure to moisture can lead to clumping and change in product behavior over time.
Supplier pages for F5010 may contain 25 kg bag and specific shelf life information; actual shelf life and packaging conditions must be confirmed on the packaging label and current manufacturer's certificate.
Foreign matter, ambient humidity and cross-contamination should be avoided in opened bags. Stock rotation should be managed according to the production date or expiration date.
Classification and labelling for transport should be checked against the current SDS document of the commercial material delivered.

GLUCONO-DELTA-LACTONE FOOD GRADE (F5010) SAFETY INFORMATION

Food use permits do not eliminate the need to control workplace exposure in powder form. In case of spills, dust should not be raised into the air and appropriate cleaning methods should be used.
Eye and respiratory contact should be prevented, and the necessary personal protective equipment should be selected according to the risk analysis. The pH lowering feature of aqueous solutions should be taken into consideration.
The dry material needs to be protected from temperature, humidity, and incompatible chemicals. Emergency response and first aid procedures should be determined according to the current SDS.
Microbiological safety does not automatically arise from the fact that the product is food grade; final product production and storage conditions should be controlled separately.

WHAT TO CONSIDER WHEN BUYING GLUCONO-DELTA-LACTONE FOOD GRADE (F5010)?

The full product name and grade F5010 must be specified in the supply request. Simply typing "E575" or "gluconolactone" may not be sufficient to quote the correct grade with the appropriate grain distribution.
Current specification, SDS, COA, manufacturer, origin, date of manufacture, shelf life, allergen and necessary declarations of conformity should be requested together.
In food formulation, the suitability of the equipment to be dosed for powder flow should be examined; feed calibration should be repeated when switching between different grain size classes.

GLUCONO-DELTA-LACTONE FOOD GRADE (F5010) SUPPLY FROM ATAMAN KIMYA

Glucono-delta-Lactone Food Grade (F5010) is an additive grade evaluated for gradual acidification and special process designs in food products. Businesses requesting a quote from Ataman Kimya must clearly state the product name, desired F5010 grade, application category, and documentation requirements.
Current stock, authorized supply chain, manufacturer, origin, packaging and shipment conditions should be confirmed with the company. This text is not a guarantee that the product is available or will be supplied with a particular seller.

FREQUENTLY ASKED QUESTIONS ABOUT GLUCONO-DELTA-LACTONE FOOD GRADE (F5010)

What is it chemically?

It is the 1,5-lactone form of gluconic acid.

What is a CAS number?

90-80-2.

What is an EC number?

202-016-5.

What is the food additive code?

E575.

What is the molecular formula?

C6H10O6.

What is molecular weight?

About 178.14 g/mol.

What does F5010 stand for?

A grade of commercial products offered with specific quality and granulation requirements.

Who is the manufacturer?

The F5010 specification was published by Jungbunzlauer.

What does it look like?

White crystalline powder.

Is it soluble in water?

Yes, it dissolves easily.

Is it soluble in ethanol?

Limited soluble.

Why does acidity appear with a delay?

Due to the hydrolysis of lactone in water to gluconic acid over time.

Can it be used in tofu production?

It can be used for coagulation under appropriate protein and heat treatment conditions.

What happens with bicarbonate?

The acid formed by hydrolysis can contribute to the formation of carbon dioxide.

Is it a relief agent alone?

No, a carbonated system and proper process are required.

What is the purity range?

99.0–100.5% in specific F5010 specification.

What is the maximum water rate?

0.15% in specific F5010 specification.

What is the reducing agent limit?

Up to 0.5%.

What is the lead limit?

Below 1 mg/kg.

What is chloride limit?

Maximum 50 mg/kg.

What is the sodium limit?

Maximum 30 mg/kg.

What is the sulfated ash limit?

below 0.10%.

Why is granulation important?

Flow may affect dosing and dissolution initiation.

Is there a single percentage of usage?

No; it is determined by the type of food, technology and legislation.

Is food grade the same as pharmaceutical grade?

No; documents specific to the purpose of use are also required.

What to pay attention to in storage?

It is stored in closed packaging protected from moisture and heat.

Which document should be requested first?

Up-to-date product specification and batch analysis certificate.

When should pH be measured in production?

At the beginning and throughout time, at fixed intervals set by.

Does it provide a safe shelf life?

It is not a guarantee of shelf life and microbiological safety alone.

Is it the same as citric acid?

No; its acidification profile and sensory effects are different.

Is current legislative control necessary?

Yes; by target country and food category.

Can I use another grade instead of F5010?

However, performance, granulation and suitability are re-verified.

Can different products be sold with the same CAS?

Yes; CAS indicates chemical, not commercial grade.

Does the pH of the solution in water remain constant?

No; it can change over time due to hydrolysis.

Why prepare a control sample?

To be able to separate the dose-related effect of the additive against the baseline matrix.

GLUCONO-DELTA-LACTONE FOOD GRADE (F5010) – TECHNICAL SUMMARY

Glucono-delta-Lactone Food Grade (F5010) is a Jungbunzlauer food grade product containing the lactone form of gluconic acid. Gradual hydrolysis of the compound, identified by the identity of CAS 90-80-2 and E575, in water allows the pH decrease to develop over time.
Product specifications such as purity, water, lead, reducing agent, inorganic trace components, and grain distribution for grade F5010 make significant difference to purchasing and quality control. These values should be verified with up-to-date manufacturer documentation.
Suitable applications include protein gel systems and acid-base-based fluff research. Final product safety, sensory acceptance, regulatory compliance, and shelf life require separate testing and approval.