Glucono Delta Lactone

Glucono Delta Lactone (CAS 15892-28-1), commonly abbreviated as GDL, is a naturally derived cyclic ester of gluconic acid used as a slow-release acidulant in food and pharmaceutical manufacturing.

Unlike mineral acids, it hydrolyzes gradually in aqueous environments, enabling controlled pH reduction without sharp acidic shock. This makes it a preferred choice where gentle, time-dependent acidification is a formulation requirement.

In food manufacturing, GDL is used to set tofu and fresh cheeses by triggering protein coagulation through gradual acidification, giving processors precise control over texture and yield.

Meat processors incorporate it into cured products such as salami and frankfurters to accelerate fermentation and improve color stability without relying solely on bacterial cultures.

Bakers use GDL as a leavening acid in combination with sodium bicarbonate, particularly in dry mixes where reaction timing must be delayed until baking.

In pharmaceutical and nutraceutical applications, it functions as a pH modifier and excipient in tablet formulations and effervescent systems.

GDL is supplied as a white crystalline powder. Food-grade is the primary commercial specification, with material commonly meeting FCC and E575 standards for food additive use.

Pharmaceutical-grade material meeting BP or Ph. Eur. specifications is available for regulated manufacturing applications.