My diet:

E575 Glucono-delta-lactone (GDL)

E575Acidity regulatorsOrigin: Fermented
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The short answer
Glucono-delta-lactone (GDL, E575) is a gentle, slow-acting acid made from glucose. It sets silken tofu and cures salami, and it's considered completely safe.
Generally safe

Fine for most people at normal amounts.

E-numberE575
Comes fromFermented
What it doesAcidity regulators
Glycemic index—
Daily limitNot set
Also calledGlucono-delta-lactone, Glucono delta lactone

Make tofu at home

For your pantry
Food-grade powder

Glucono-delta-lactone (GDL)

The coagulant for smooth, custard-like silken tofu.

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Tofu press

Presses water out of firm tofu for better texture.

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Soy milk maker

Makes fresh soy milk, the first step to homemade tofu.

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Rules by country

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

Generally recognized as safe in the US and approved without a daily limit in the EU and Canada.

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

What is it?

GDL is a powder that slowly turns into gluconic acid once it's mixed with water. That slow release lets it set soy milk into smooth tofu, give sausages their tang and make dough rise evenly in baking powder.

Where it comes from: Made by fermenting glucose from corn or other starches into gluconic acid, then drying it.

Why it’s in food

  • Sets silken tofu
  • Gives salami and cured sausages their tang
  • Acts as the slow acid in some baking powders
  • Firms up cottage cheese and paneer

Often found in

Silken tofuSalami and pepperoniBaking mixesFeta and cottage cheeseCanned vegetablesSushi rice seasonings

Also listed as: Glucono-delta-lactone, Glucono delta lactone, Gluconolactone, GDL, Glucono-δ-lactone

Health & gut impact

MetabolismConcern

It breaks down into gluconic acid, which the body uses like glucose.

JECFA evaluation of glucono-delta-lactone (WHO)

What can I use instead?

Nigari (magnesium chloride)

Ratio: To set

Best for: Firm tofu

Lactic acid

Ratio: To taste

Best for: Sausages and cheese

Related

More acidity regulators:

Calcium 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 safeCitric Acid E330Citric acid (E330) is the sour acid of lemons, made by fermentation. It's safe, vegan, gluten-free and keto-friendly.Generally safeCream of tartar (Potassium bitartrate) E336Cream of tartar (E336) is a natural acid scraped from wine barrels. Bakers use it to whip stable meringue and to make baking powder. It's safe, vegan and fits every diet we check.Generally safeDiphosphates E450Diphosphates (E450), including sodium acid pyrophosphate, make baked goods rise and keep frozen fries from turning gray. They're safe in small amounts, but added phosphates are a concern for kidney health.Use in moderation

Common questions

Is Glucono-delta-lactone safe?

Generally safe (94/100). Generally recognized as safe in the US and approved without a daily limit in the EU and Canada.

Is Glucono-delta-lactone vegan?

Yes.

Is Glucono-delta-lactone gluten-free?

Yes.

Does GDL contain gluten?

No. "Glucono" refers to glucose, not gluten.

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Scientific sources & regulatory citations
  • 21 CFR 184.1318 (US FDA)
  • EFSA OpenFoodTox: E575
  • JECFA evaluation of glucono-delta-lactone (WHO)

Last checked against FDA, EFSA and Health Canada records: November 2, 2026 · INS 575 · CAS 90-80-2