Glucono-Delta-Lactone (GDL) · Slow-Acting Acidulant & Coagulant for Controlled Acidification (E575)

Key characteristics

• Identity: Glucono-Delta-Lactone (also known as gluconolactone).
• E-number: E575 (Glucono-Delta-Lactone).
• Origin/production: typically produced via controlled oxidation/fermentation routes to gluconic acid, then crystallised as the lactone (process depends on producer).
• Form: white crystalline powder; low dusting options may be available depending on particle size.
• Taste profile: mild, clean acidity as it hydrolyzes; generally less sharp than immediate acidulants at comparable end pH.
• Solubility: soluble in water; dissolves readily and begins gradual conversion to gluconic acid.
• Controlled acidification:
  • Acidification rate depends on temperature, concentration and system composition,
  • Higher temperatures generally accelerate hydrolysis and pH drop.
• Functional roles in foods:
  • Slow acidulant and pH regulator for smooth pH adjustment,
  • Coagulant/gelation aid for tofu and soy-based gels (protein network formation),
  • Acid source in leavening systems for bakery (reaction with bicarbonate),
  • Texture and stability support in dairy and plant-based gel desserts and processed cheese sauces.
• Labelling: typically declared as “glucono-delta-lactone” or “acidity regulator (glucono-delta-lactone)” with E-number where required.

Atlas helps product developers match GDL grade and particle size to process conditions (temperature, mixing, hold time) to achieve consistent end pH and texture outcomes.

Indicative specification points

Specifications are defined by grade (food/FCC) and customer requirements. Typical parameters include:

• Assay/purity: high-purity GDL with defined minimum content according to food standards.
• Appearance: white crystalline powder; free from visible foreign matter.
• Solution characteristics: clear solution at specified concentration; controlled colour.
• Acidity / neutralisation value: defined by method and specification to ensure consistent acidification performance.
• Moisture: controlled to maintain flowability and predictable hydrolysis behavior during storage.
• Heavy metals & impurities: restricted in line with food ingredient standards.
• Particle size: options available to support dissolution rate, dust control and process handling.

Each shipment is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documents (GMO status, allergen statements, dietary suitability, contaminant/heavy metal declarations, Halal/Kosher certificates and others) can be provided depending on producer and grade to support audits and customer specifications.

Tofu & soy-based gels

• Tofu coagulation – GDL is used to gradually acidify soy milk, promoting smooth, uniform curd formation and consistent texture.
• Silken/soft tofu styles – controlled acidification can help achieve fine gel structure and reduced graininess.
• Soy desserts and gels – supports predictable gelation with stable sensory profile.
• Process notes:
  • Acidification rate is influenced by temperature and hold time—optimize heating profile and mixing for uniform gel formation.
  • Evaluate mineral content and protein quality of soy base, as these impact coagulation outcomes.

Dairy & plant-based gels and desserts

• Milk puddings, panna cotta-style desserts and gelled dairy products – gradual pH reduction supports smooth texture and controlled set.
• Plant-based gel desserts – helps manage protein/ hydrocolloid interactions where rapid acid addition can destabilize the system.
• Yogurt-style products (selected processes) – used in some systems for pH adjustment and flavour smoothing (application-dependent).

Processed cheese & cheese sauces

• Cheese sauces and dips – helps achieve controlled pH targets while supporting smooth texture and stable emulsification.
• Processed cheese systems – may be used with emulsifying salts and citrates to fine-tune pH and melt behavior (formulation-specific).

Bakery leavening systems

• Chemical leavening (baking powders) – GDL can act as a slow-reacting acid that releases acidity progressively for controlled CO₂ generation.
• Cakes, muffins and batter-based products – supports gas retention and crumb structure by balancing reaction timing with baking profile.
• Frozen dough and retarded baking – delayed acidification can help align leavening reaction with process steps.

Meat, seafood & speciality foods

• Fermented or acidified meat products (selected applications) – used to control pH profiles where gradual acidification is desired (subject to local rules).
• Seafood gels and restructured products – supports controlled pH adjustment in some speciality processes.

Formulation guidance

• Dosage depends on target end pH, desired acidification curve (time/temperature), buffer capacity of the food matrix and regulatory limits.
• In gelation/coagulation applications, define process steps (dissolution, heating, mixing, hold) to avoid localized acid pockets.
• In bakery, evaluate leavening profile with bicarbonate and other acids in your system; pilot trials are recommended.
• Confirm permitted uses, maximum levels and labelling requirements with regulatory teams for each destination market.

Quality & documentation

• Supplied as food-grade Glucono-Delta-Lactone (E575) with agreed specifications for purity, acidity value, moisture and impurities.
• Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
• Additional documents may include GMO status, allergen declarations, dietary suitability, contaminant/heavy metal statements, origin information and Halal/Kosher certificates depending on producer and grade.
• Manufacturing sites typically operate under HACCP and recognised food safety systems such as FSSC/ISO 22000; further certifications can be requested.
• Customers remain responsible for permitted uses, maximum levels, additive declarations and labelling compliance in each destination market.

Packaging, storage & logistics

• Standard packaging options include multiwall paper bags with inner liner, PE bags and other formats depending on grade and supply route.
• Store in a cool, dry, well-ventilated area in tightly closed original packaging to avoid moisture uptake and caking.
• Avoid exposure to high humidity, as moisture can influence flowability and hydrolysis behavior.
• Shelf life is defined on the specification and COA; customers should verify dissolution, performance and sensory impact during storage.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export and quality documents coordinated from Ankara.

To receive a tailored offer, please share your intended application (tofu/soy gels, dairy or plant-based gels, processed cheese/cheese sauces, bakery leavening systems, etc.), target end pH and process temperature/time profile, annual volume, preferred packaging and documentation needs (Halal, Kosher, non-GMO, etc.) plus destination markets. Our team will recommend suitable GDL grades and complementary buffer/stabiliser options.