Glucono-Delta-Lactone(GDL), CAS# 90-80-2, is a organic compound manufactured through fermentation, available as WHITE CRYSTALLINE ODORLESS POWDER. Glucono-Delta-Lactone is widely used as preservatives. It is widely accepted as safe food additive in many countries with E number E575.
No significant side effects reported.
As Glucono-Delta-Lactone is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Glucono-Delta-Lactone for long period.
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Glucono-Delta-Lactone could have any negative effects on these vulnerable groups. It should be safe to use Glucono-Delta-Lactone in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Glucono-Delta-Lactone for long period in food for newborns or pregnant.
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Glucono-Delta-Lactone is considered safe by FDA according to existing data and granted GRAS status.
No breaking news or public health crises reported about Glucono-Delta-Lactone reported up to now.
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1. Tuning the Degradation Rate of Calcium Phosphate Cements by Incorporating Mixtures of Polylactic-co-Glycolic Acid Microspheres and Glucono-Delta-Lactone Microparticles. [Tissue Eng Part A. 2014 Jun 16]
Author: Sariibrahimoglu K, An J, van Oirschot BA, Nijhuis AW, Eman RM, Alblas J, Wolke JG, van den Beucken JJ, Leeuwenburgh SC, Jansen JA.
2. Accelerated calcium phosphate cement degradation due to incorporation of glucono-delta-lactone microparticles. [Tissue Eng Part A. 2014 Jan]
Author: Félix Lanao RP, Sariibrahimoglu K, Wang H, Wolke JG, Jansen JA, Leeuwenburgh SC.
3. Evaluation of sodium alginate and glucono-delta-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrations. [Meat Sci. 2010 Jun]
Author: Hong GP, Chin KB.
4. Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-delta-lactone. [J Dairy Sci. 2009 Dec]
Author: Martin F, Cayot N, Marin A, Journaux L, Cayot P, Gervais P, Cachon R.
5. Casein gelation under simultaneous action of transglutaminase and glucono-delta-lactone. [Nahrung. 2004 Jun]
Author: Meneńdez O, Schwarzenbolz U, Rohm H, Henle T.