Glucono Delta Lactone, Gluconolactone, Delta-gluconolactone, D-Glucono Lactone, GDL, E575, 90-80-2

GLUCONO DELTA LACTONE (GDL) 

1. PRODUCT IDENTIFICATION AND GENERAL INFORMATION

GDL is a lactone derivative of D-gluconic acid and is functionally related to D-gluconic acid. It is known as food additive E575 and is a naturally occurring compound.

2. CHEMICAL STRUCTURE AND REACTIVITY

2.1. Molecular Structure

GDL is a gluconolactone and an aldono-1,5-lactone. Its molecular structure contains a lactone ring. The hydrolysis reaction in water is as follows:

C₆H₁₀O₆ (GDL) + H₂O → C₆H₁₂O₇ (Gluconic Acid)

Structural Formula:

        O
        ||
    O---C
    |    |
    C    C
    |    |
    C    C
    |    |
    C --- C
    |    |
    OH   OH

SMILES: OC1C(O)C(O)C(OC1=O)CO

InChI Key: PHOQVHQSTUBQQK-UHFFFAOYSA-N

2.2. Hydrolysis Properties

2.3. Functional Groups

3. PHYSICAL AND CHEMICAL PROPERTIES

4. STABILITY AND REACTIVITY

5. PRODUCTION METHOD

GDL is commercially produced through the oxidation of glucose. The traditional production process consists of the following steps:

5.1. Gluconic Acid Production

Glucose is converted to gluconic acid. Several methods are available:

5.2. Lactonization

The obtained gluconic acid solution is processed under suitable conditions (temperature, catalyst, vacuum) to remove water, forming the lactone ring, yielding GDL crystals.

Alternative Method: D-glucose oxidation with bromine water is also a commercial production method.

6. APPLICATION AREAS

6.1. Food Industry (Primary Application)

GDL is a versatile food additive (E575) used for the following functions:

6.2. Specialty Food Applications

6.3. Cosmetics and Personal Care

6.4. Other Industrial Applications

7. APPLICATION FORMULATION GUIDE

7.1. Tofu Production (Detailed Mixture)

7.2. Meat Curing (Nitrite Reduction Strategy)

GDL enhances the conversion of nitrite to nitric oxide (responsible for the pink cured color) by slowly lowering pH.

7.3. Baking (Shelf Life Extension)

Unlike fast-acting leavening agents, GDL dough can be held for 15-30 minutes before baking without significant loss of leavening power.

7.4. Dairy Products (Cheese/Yogurt)

7.5. Seafood

8. ALTERNATIVES AND SUBSTITUTIONS

9. QUALITY SPECIFICATIONS

The following specifications are based on European Commission Regulation (EU) No 231/2012 and FCC (Food Chemicals Codex) standards:

10. TOXICOLOGICAL PROFILE

11. GHS CLASSIFICATION

Signal Word: None (Generally not classified as hazardous)

Hazard Pictograms: None

12. PRECAUTIONARY STATEMENTS (P-CODES)

13. FIRST AID MEASURES

14. FIRE-FIGHTING MEASURES

15. ACCIDENTAL RELEASE MEASURES

16. STORAGE AND SHELF LIFE

17. PACKAGING OPTIONS

Available Grades

• Food Grade

• USP Grade

• FCC Grade

18. TRANSPORT INFORMATION

19. REGULATORY INFORMATION

20. OTHER NAMES AND SYNONYMS

21. QUICK REFERENCE TABLE

22. ENVIRONMENTAL INFORMATION

23. CRITICAL NOTICES AND BEST PRACTICES

CRITICAL NOTICES:

1. Slow Hydrolysis: The key value of GDL is its slow acidification, providing controlled pH reduction without sudden drops. This is its primary advantage over other acidulants.

2. Moisture Sensitivity: GDL must be protected from moisture as it will hydrolyze to gluconic acid, losing its functionality. Keep tightly closed in moisture-proof containers.

3. Temperature Effect: Higher temperatures accelerate hydrolysis. In hot environments, adjust usage accordingly.

4. Dosage Optimization: Recommended dosages are starting points. Optimize through trial runs for each specific application.

5. Shelf Life: GDL has a relatively short shelf life (6 months) under recommended conditions due to gradual hydrolysis. Always check the manufacturing date.

6. Phosphate-Free: GDL provides a phosphate-free leavening alternative in baking.

7. Taste Consideration: Pure GDL may impart a slight sour taste in tofu; blending with calcium sulfate helps neutralize this.

BEST PRACTICE RECOMMENDATIONS:

Storage:

• Store in a cool, dry, well-ventilated place

• Keep tightly closed in moisture-proof containers

• Protect from moisture and high temperatures

Handling:

• Use dust mask, protective goggles, and gloves

• Avoid dust formation

• Use in well-ventilated areas

• Wash hands after handling

Tofu Production:

• Use 40% GDL / 60% Calcium Sulfate blend for optimal texture

• Dosage: 0.25-0.30% of dry soybean weight

Baking:

• 1 tsp GDL + 0.5 tsp Baking Soda ≈ 2 tsp Baking Powder

• Dough can be held for 15-30 minutes before baking

Meat Curing:

• Maximum dosage: 0.3%

• Enables 10-20% reduction in residual nitrite levels

Waste Disposal:

• Dispose in accordance with local regulations

• Not hazardous to the environment

LEGAL DISCLAIMER

This Technical Data Sheet (TDS) is for informational purposes only and is prepared based on available technical data. The user is solely responsible for determining the suitability of the product for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, handling, transport, waste, and regulatory compliance information, the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier must be consulted. This document does not substitute professional advice. Dosage and application conditions should be optimized through product-specific trials.