What is glucono-delta-lactone?

Glucono-delta-lactone (GDL) is a naturally occurring compound that is used as a food additive. It is produced by the oxidation of glucose, a simple sugar found in various fruits and plants. GDL is a white, odorless, and crystalline powder that is soluble in water.

One of the main uses of GDL in food is as a leavening agent. When added to baked goods, it reacts with water and heat to produce carbon dioxide gas, which helps dough rise and gives a light and airy texture to the final product. GDL is often used in products such as cakes, bread, and pastries.

GDL also acts as an acidifier, contributing a slightly sour taste to foods and beverages. It is commonly used as a pH regulator in dairy products, such as yogurt, where it helps to control the acidity and create a stable and consistent texture.

Furthermore, GDL has preservative properties, as it inhibits the growth of spoilage organisms and extends the shelf life of certain foods. It is often used in pickled and canned products to maintain their quality and freshness.

GDL is considered safe for consumption by regulatory authorities such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). It is generally recognized as safe (GRAS) when used within the prescribed limits.

It is worth noting that GDL is not suitable for individuals with gluten intolerance or celiac disease, as it can be derived from wheat or barley. However, there are gluten-free versions available that are produced from other sources, such as corn.

In summary, glucono-delta-lactone is a versatile food additive that functions as a leavening agent, acidifier, and preservative. It is widely used in bakery products, dairy items, and pickled foods to enhance texture, flavor, and shelf life.