Glucono Delta-Lactone (GDL) · Mild Acidulant, Coagulant & pH-Control Ingredient

Key characteristics

• Chemical name: D-Glucono-1,5-lactone (glucono delta-lactone, GDL).
• Chemical formula: C₆H₁₀O₆.
• Form: typically a white, free-flowing crystalline powder with a neutral to slightly sweet initial taste.
• Solubility: readily soluble in water, with gradual hydrolysis to gluconic acid and corresponding slow pH decrease.
• Taste profile: initially slightly sweet and mild, with developing gentle acidity rather than sharp sourness, supporting delicate flavour systems.
• Functional roles:
  • Mild acidulant / pH control in a range of foods,
  • Coagulant especially in tofu and certain dairy systems,
  • Leavening partner in chemically leavened bakery products,
  • Curvature and colour development aid in meat and seafood curing.
• Preservation support: by lowering pH gradually, GDL supports microbiological stability and can enhance the effect of other preservatives and hurdles.

Atlas works with R&D teams to design GDL-based acidification systems that balance texture, flavour, pH profile and microbiological objectives for each application.

Indicative specification points

Final specifications are tailored to customer and market needs. Typical food-grade glucono delta-lactone parameters include:

• Assay: generally ≥ 99.0% glucono delta-lactone (on dried basis).
• Appearance: white, odourless or almost odourless crystalline powder, free from visible foreign matter.
• Identification tests: confirm glucono-1,5-lactone structure according to food additive monographs.
• Reducing substances (as glucose): controlled to meet purity requirements and minimise side reactions.
• Heavy metals and specific contaminants: restricted in line with international food safety standards.
• Loss on drying: controlled to ensure consistent active content and flow.
• pH of solution: typically monitored to ensure predictable hydrolysis and acidification profile.
• Bulk density and particle size distribution: optimised for good flowability, low dust and homogeneous blending in dry systems and premixes.

Each batch is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documentation (GMO status, allergen declarations, dietary suitability, contaminants, origin, Halal/Kosher certificates) can be provided from approved producers to support audits and regulatory submissions.

Tofu & plant-based applications

• Silken tofu & soft tofu – GDL is a key coagulant that gradually lowers pH in soymilk, enabling uniform gel formation and the smooth, fine texture associated with silken tofu.
• Other soy & plant-based gels – used in soy-based desserts, plant-based puddings and gelled snacks where slow acidification supports gentle protein network formation.
• Plant-based dairy alternatives – application in fermented-style or acidified plant drinks and desserts where mild, delayed acidity is desired.

Dairy, cheese & fermented products

• Fresh cheese & cheese-type products – GDL can assist in acidification and coagulation for fresh cheeses, cream cheese and quark-style products where permitted.
• Dairy desserts & puddings – use in acidified milk desserts, panna cotta-type systems and specialty gels to control texture and mild acidity.
• Yogurt and cultured products – in selected systems, GDL can complement fermentation to help fine-tune pH and texture or to create non-fermented “yogurt-style” products.

Bakery & confectionery

• Chemically leavened bakery – GDL is used with bicarbonate leavening systems to provide controlled CO₂ release, supporting consistent volume and crumb structure in cakes, muffins and other baked goods.
• Fillings, glazes & fruit systems – mild acidification of fillings and fruit preps where a sharper acid (e.g. citric) may be too aggressive.
• Confectionery & gummies – inclusion where a gentle, delayed sourness is preferred over an immediate intense acid hit.

Meat, seafood & ready meals

• Cured meats & sausages – GDL can serve as an acidification aid in certain cured meat and sausage formulations, helping drive pH decrease, colour development and microbiological stability in combination with other hurdles.
• Ready meals & savoury components – mild pH adjustment in sauces, gravies and savoury systems where controlled acidification is desirable for flavour and shelf-life support.
• Seafood & marinated products – selected use in marinades and processed seafood, within local regulations and sensory expectations.

Beverages & other foods

• Functional & speciality beverages – GDL can contribute to gentle acidification in certain drinks, especially where a softer sour profile is desired and regulations allow E575.
• Instant mixes & dry blends – inclusion in instant beverage, dessert and savoury mixes as a slow-release acid source that activates on reconstitution.
• Other prepared foods – use wherever a combination of texture control, mild acidity and preservation support via pH is required.

Formulation & process guidance

• Performance depends on:
  • Dosage and solids content,
  • Temperature and contact time, which affect hydrolysis rate,
  • System composition (proteins, salts, sugars, fat),
  • Target final pH and texture,
  • Combination with other acidulants and preservatives.
• In tofu and protein gels:
  • Accurate control of GDL dosage, heating profile and holding time is essential for desired firmness and syneresis level,
  • Trials are recommended for each soy variety, solids level and process line.
• In bakery:
  • Pair GDL with suitable bicarbonate sources to manage gas release timing,
  • Optimise to avoid off-flavours or excessive browning while achieving target volume.
• In preservation systems:
  • GDL supports other hurdles by gently lowering pH,
  • It is typically combined with direct preservatives (sorbates, benzoates, propionates, nitrites, etc.), heat treatment and cold chain to meet shelf-life goals.
• Regulatory responsibilities:
  • Confirm authorised uses, maximum levels and product categories for GDL (E575) in each market,
  • Ensure compliant ingredient labelling (additive name and functional class),
  • Monitor evolving guidance, particularly in children’s foods and staple categories.

Quality & documentation

• Supplied as food-grade glucono delta-lactone with agreed specifications for assay, physical characteristics and impurity limits.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet describing key analytical parameters and methods.
• Additional documentation can include GMO status, allergen declarations, contaminant and heavy metal data, dietary suitability (e.g. vegetarian/vegan where applicable), BSE/TSE statements, origin and Halal/Kosher certificates, depending on the selected producer and grade.
• Manufacturing sites typically operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, maximum use levels, labelling and claims for GDL-containing products in each destination market.

Packaging, storage & logistics

• Standard packaging: typically 25 kg multi-wall bags or fibre drums/cartons with inner liners, designed to protect against moisture uptake, contamination and caking; alternative pack sizes can be evaluated for specific supply chains.
• Suitable for full-container or mixed-container loads together with other acidulants, preservatives, stabilisers and functional ingredients.
• Store in a cool, dry, well-ventilated area, away from strong oxidising agents and odour-intensive materials to maintain product quality.
• Typical shelf life is defined in the product specification and on the COA; customers should validate pH behaviour, texture impact and microbiological performance in their own formulations.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (silken tofu, plant-based products, cheese/dairy, meat and seafood, bakery, desserts, beverages, etc.), target pH profile, textural and sensory objectives, annual volume, packaging needs, documentation/certification requirements and destination markets. Our team will recommend suitable GDL grades and, where appropriate, integrated acidulant and preservation concepts.