My diet:

E574 Gluconic acid

E574Acidity regulatorsOrigin: Fermented
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Every diet

VeganYes
Gluten-freeDepends

The sugar may come from wheat, but purification removes the protein. Check with the brand if wheat is a concern for you.

HalalYes
KosherYes
KetoYes
Low-FODMAPYes
The short answer
Gluconic acid (E574) is a mild, fermented acid that adds gentle sourness and keeps minerals from clouding drinks. It is safe and vegan in typical use.
Generally safe

Fine for most people at normal amounts.

E-numberE574
Comes fromFermented
What it doesAcidity regulators
Glycemic index—
Daily limitNot set
Also calledE574, Dextronic acid

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

Permitted in the US, EU and Canada as an acidity regulator and sequestrant. It is mild, so it adds less sourness than citric acid does.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Gluconic acid is made when fungi oxidize glucose. It is milder than citric acid and binds metal ions such as iron and calcium, so it keeps them from forming cloudy deposits in drinks.

Where it comes from: Made by fungi, often Aspergillus niger, which oxidize glucose from corn or wheat in large fermentation tanks. The acid is then purified before use in food.

Why it’s in food

  • Adds mild sourness to drinks and candy
  • Holds on to iron and calcium so drinks stay clear
  • Cuts cloudiness in some beers
  • Helps keep fruit preserves stable

Often found in

Soft drinksCandyJamsBeer

Also listed as: E574, Dextronic acid

Health & gut impact

Mineral bindingConcern

Gluconic acid holds on to minerals like iron and calcium. At food amounts it does not meaningfully reduce a healthy person's mineral intake.

JECFA evaluation of gluconic acid

What can I use instead?

Citric acid (E330)

Ratio: About 1:1 for sourness; slightly sharper

Best for: Drinks and candy

Lactic acid (E270)

Ratio: About 1:1

Best for: Mild, creamy sourness

Related

More acidity regulators:

Acetic acid E260Acetic acid (E260) is the acid that makes vinegar sour. Diluted in food it is considered safe. The hazard is the concentrated factory form, not a splash of vinegar.Generally safeAmmonium carbonate E503Ammonium carbonate (E503) is a traditional leavening agent that makes thin cookies and crackers crisp. It breaks down into gas in the oven, so little of it stays in the finished food.Generally safeCalcium carbonate E170Calcium carbonate (E170) is ground limestone, the same calcium found in antacids. It adds calcium to plant milks and flour and is very safe.Generally safeCalcium chloride E509Calcium chloride (E509) is a salty calcium salt that firms tofu, cheese curds and pickles. It is considered safe at food doses. Too much tastes bitter, which is why recipes use a little.Generally safe

Common questions

Is gluconic acid natural?

It is made by fermentation, not pressed from fruit. It also occurs in small amounts in honey and wine.

Is gluconic acid safe?

Yes. It is approved in the US, EU and Canada and is used in small amounts.

Is Gluconic acid safe?

Generally safe (92/100). Permitted in the US, EU and Canada as an acidity regulator and sequestrant. It is mild, so it adds less sourness than citric acid does.

Is Gluconic acid gluten-free?

Depends. The sugar may come from wheat, but purification removes the protein. Check with the brand if wheat is a concern for you.

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Scientific sources & regulatory citations
  • EFSA OpenFoodTox: E574
  • JECFA evaluation of gluconic acid

INS 574 · CAS 526-95-4