Glucono Delta-Lactone (E 575)

Last reviewed October 19, 2026

In plain words: Glucono delta-lactone (E 575), or GDL, is made from glucose. In water it slowly turns into gluconic acid, so it acidifies foods gradually; it is used in tofu, bakery leavening, cured meats and dairy.

What the evidence review says

Glucono delta-lactone (GDL) is made from glucose and slowly turns acidic in water, which is useful for setting tofu and in baking. We found no notable concern. JECFA's group acceptable daily intake is 'not specified.' EFSA's dedicated re-evaluation had not been published as of its 2023–2024 data call.

No notable concern. In water it equilibrates with D-gluconic acid, a normal product of glucose oxidation. JECFA moved it from a numerical ADI of 0–50 mg/kg to a group ADI “not specified.” EFSA’s dedicated food-additive re-evaluation had not been published as of the 2023–2024 data call.

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This page is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 19, 2026.