{"id":87714,"date":"2026-09-27T12:13:34","date_gmt":"2026-09-27T10:13:34","guid":{"rendered":"https:\/\/foodpunk.com\/blog\/ingredient-profile-glucono-delta-lactone\/"},"modified":"2026-09-27T13:38:48","modified_gmt":"2026-09-27T11:38:48","slug":"ingredient-profile-glucono-delta-lactone","status":"publish","type":"post","link":"https:\/\/foodpunk.com\/en\/blog\/ingredient-profile-glucono-delta-lactone\/","title":{"rendered":"Ingredient profile: glucono delta lactone"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column]<div class=\"vmb-3 wpb_content_element\" ><div class=\"index-list\"><p class=\"h4 index-list__title\"> Table of contents<\/p><ul><\/ul><\/div><\/div><div class=\"vmb-3 wpb_content_element\" ><div class=\"heading heading--h2 \"><h2 class=\"heading   \" >1. Worth knowing<\/h2><\/div><\/div>[vc_column_text]Chemically speaking, glucono delta lactone (GdL) belongs to the carbohydrates and is formed from gluconic acid.<br \/>\nGdL and gluconic acid may already let you guess which original carbohydrate sits behind them both.<br \/>\nCorrect, glucose. That is why GdL is also broken down in the body through glucose metabolism. GdL forms slightly sweet tasting, colourless crystals that dissolve in water and partly turn back into gluconic acid. Do not worry, though: the amounts of GdL used in food are so small that they do not matter for your intake and will not throw anyone out of ketosis.[\/vc_column_text]<div class=\"vmb-3 wpb_content_element\" ><div class=\"btn__wrapper btn__wrapper--center\"><a href=\"https:\/\/foodpunk.com\/en\/blog\/ingredient-profile-glucono-delta-lactone\/#buy\" target=\"\" rel=\"\" title=\"\" class=\"btn--full btn--primary btn--sm \"><span>Adjust your nutrition to you<\/span><\/a><\/div><\/div><div class=\"vmt-3 vmb-3 wpb_content_element\" ><div class=\"heading heading--h2 \"><h2 class=\"heading   \" >2. Where it comes from<\/h2><\/div><\/div>[vc_column_text]<\/p>\n<p>GdL forms naturally when gluconic acid is dried and warmed. Since gluconic acid is present in fruit such as grapes, GdL also occurs quite naturally in dried fruit.<\/p>\n<p>[\/vc_column_text]<div class=\"vmb-3 wpb_content_element\" ><div class=\"heading heading--h2 \"><h2 class=\"heading   \" >3. How it is made<\/h2><\/div><\/div>[vc_column_text]<\/p>\n<p>Industrially, GdL can be obtained by evaporating gluconic acid, that is by heating this acid slowly.<br \/>\nGluconic acid itself can be produced from glucose by various microorganisms such as bacteria and fungi.<\/p>\n<p>No need to worry. Fungi and bacteria are used very often in the food industry. The most familiar examples are probably yoghurt cultures and the noble moulds that refine cheese, or yeast in bread making and of course in brewing beer.<\/p>\n<p>It is also possible to obtain only the enzymes needed to convert glucose into gluconic acid from the microorganisms and to use those to produce the acid.<\/p>\n<p>[\/vc_column_text]<div class=\"vmb-3 wpb_content_element\" ><div class=\"btn__wrapper btn__wrapper--center\"><a href=\"https:\/\/foodpunk.com\/en\/blog\/ingredient-profile-glucono-delta-lactone\/#buy\" target=\"\" rel=\"\" title=\"\" class=\"btn--full btn--primary btn--sm \"><span>Create your tailored nutrition plan<\/span><\/a><\/div><\/div><div class=\"vmb-3 wpb_content_element\" ><div class=\"heading heading--h2 \"><h2 class=\"heading   \" >4. What does GdL do in the body?<\/h2><\/div><\/div>[vc_column_text]GdL is not used directly on people and has, first of all, no special good or bad properties you could make use of or would have to worry about.<\/p>\n<p>That said, glucono delta lactone can have a laxative effect in the body if you eat excessive amounts of more than 20 g a day.[\/vc_column_text]<div class=\"vmb-3 wpb_content_element\" ><div class=\"heading heading--h2 \"><h2 class=\"heading   \" >5. What does GdL do in the product?<\/h2><\/div><\/div><div class=\"wpb_content_element\" ><div class=\"accordion\"><div class=\"accordion__item\" itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"><button class=\"accordion__title accordion__title--open \" type=\"button\" id=\"title-awx_6ab952b1cda84\" data-toggle=\"collapse\" data-target=\"awx_6ab952b1cda84\" aria-expanded=\"false\" aria-controls=\"awx_6ab952b1cda84\" itemprop=\"name\"><div class=\"accordion__icon\"><\/div>Glucono delta lactone in baking powder<\/button><div class=\"accordion__content accordion__content--open \" role=\"region\" id=\"awx_6ab952b1cda84\" aria-labelledby=\"title-awx_6ab952b1cda84\" aria-expanded=\"false\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>The food industry uses GdL above all for its slowed acid action, which is why it goes into baking powders as an acid carrier, like cream of tartar. There it makes doughs rise more slowly and more evenly.<\/p>\n<p>The acidification is slowed because GdL only lowers the pH once it has turned back into gluconic acid. That usually takes a little while and can be influenced by the properties of the individual food.<\/p>\n<\/div><\/div><\/div><div class=\"accordion__item\" itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"><button class=\"accordion__title accordion__title--open \" type=\"button\" id=\"title-awx_6ab952b1cdab1\" data-toggle=\"collapse\" data-target=\"awx_6ab952b1cdab1\" aria-expanded=\"false\" aria-controls=\"awx_6ab952b1cdab1\" itemprop=\"name\"><div class=\"accordion__icon\"><\/div>Glucono delta lactone in sausage production<\/button><div class=\"accordion__content accordion__content--open \" role=\"region\" id=\"awx_6ab952b1cdab1\" aria-labelledby=\"title-awx_6ab952b1cdab1\" aria-expanded=\"false\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>GdL also supports antioxidants and preservatives in their action, because it secures the desired pH in the food, and it is a natural curing aid. Curing aids are substances used in sausage making to &#8220;redden&#8221; the meat. They help keep sausage and ham a nice pink instead of turning grey.<\/p>\n<p>GdL is also popular in sausage production because a late drop in pH stabilises the colour well and has a preserving effect, while at the same time avoiding a &#8220;breaking&#8221; of the meat batter through an early pH drop.<br \/>\n&#8220;Breaking&#8221; of the batter means that the fat and water emulsion in the raw sausage mass separates and fat and jelly can settle out.<\/p>\n<\/div><\/div><\/div><div class=\"accordion__item\" itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"><button class=\"accordion__title accordion__title--open \" type=\"button\" id=\"title-awx_6ab952b1cdad5\" data-toggle=\"collapse\" data-target=\"awx_6ab952b1cdad5\" aria-expanded=\"false\" aria-controls=\"awx_6ab952b1cdad5\" itemprop=\"name\"><div class=\"accordion__icon\"><\/div>Glucono delta lactone as a biological cleaning agent<\/button><div class=\"accordion__content accordion__content--open \" role=\"region\" id=\"awx_6ab952b1cdad5\" aria-labelledby=\"title-awx_6ab952b1cdad5\" aria-expanded=\"false\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>GdL is also used to clean pipework in dairies and breweries, because it helps prevent deposits of milkstone and beerstone.<\/p>\n<p>Milkstone is a form of deposit that can form out of biological and mineral residues in milk production.<br \/>\nA similar form of deposit is beerstone, which is calcium oxalate and can form in kettles and pipes during brewing. Picture it a bit like limescale on your taps.<\/p>\n<\/div><\/div><\/div><div class=\"accordion__item\" itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"><button class=\"accordion__title accordion__title--open \" type=\"button\" id=\"title-awx_6ab952b1cdaf5\" data-toggle=\"collapse\" data-target=\"awx_6ab952b1cdaf5\" aria-expanded=\"false\" aria-controls=\"awx_6ab952b1cdaf5\" itemprop=\"name\"><div class=\"accordion__icon\"><\/div>Glucono delta lactone as a colour stabiliser<\/button><div class=\"accordion__content accordion__content--open \" role=\"region\" id=\"awx_6ab952b1cdaf5\" aria-labelledby=\"title-awx_6ab952b1cdaf5\" aria-expanded=\"false\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>GdL is used for colour stabilisation as well. We just had the example with sausage products, where GdL helps keep the red colour of the meat, but colour can be stabilised with GdL in other foods too. Colour stabilisation means that the substances used do not have the ability to colour food, but can strengthen and preserve the colour that is there.<\/p>\n<p>Glucono delta lactone is a versatile natural compound used in the production of baked goods, tinned fruit and vegetables, sausage products and also desserts and yoghurts.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"vmt-3 vmb-3 wpb_content_element\" ><div class=\"heading heading--h2 \"><h2 class=\"heading   \" >6. Recipes with GdL<\/h2><\/div><\/div>[vc_single_image image=&#8221;752&#8243; img_size=&#8221;large&#8221;][vc_column_text]<\/p>\n<p><a href=\"https:\/\/foodpunk.com\/de\/rezepte\/keto-kuerbiskernbroetchen-mit-kaese\/\" target=\"_blank\" rel=\"noopener\">Keto pumpkin seed rolls with cheese<\/a><\/p>\n<p><a href=\"https:\/\/foodpunk.com\/de\/rezepte\/knuspriger-keto-flammkuchen\/\" target=\"_blank\" rel=\"noopener\">Crispy keto tarte flambee<\/a><\/p>\n<p><a href=\"https:\/\/foodpunk.com\/de\/rezepte\/pizza-margherita-und-serrano-e-rucola\/\" target=\"_blank\" rel=\"noopener\">Pizza margherita and serrano e rucola<\/a><\/p>\n<p>[\/vc_column_text]<div class=\"vmb-3 wpb_content_element\" ><div class=\"btn__wrapper btn__wrapper--center\"><a href=\"https:\/\/foodpunk.com\/en\/blog\/ingredient-profile-glucono-delta-lactone\/#buy\" target=\"\" rel=\"\" title=\"\" class=\"btn--full btn--primary btn--sm \"><span>Start your personal nutrition journey<\/span><\/a><\/div><\/div>[\/vc_column][\/vc_row][vc_row el_id=&#8221;buy&#8221;][vc_column]<div class=\"templatera_shortcode\"><div class=\"vc_container  \"><div id=\"buy\" class=\"vc_row wpb_row vc_row-fluid vpt-1 vpb-1\"><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_row wpb_row vc_inner vc_row-fluid vc_row-o-content-middle vc_row-flex vpt-1 vpb-1 bg--color--bg-yellow-light vc_boxpadding\"><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vmb-3 wpb_content_element\" ><div class=\"heading heading--h3 \"><h3 class=\"heading h4bolt  heading--center\" >Erreiche deine Ziele mit deinem personalisierten Ern\u00e4hrungsplan<\/h3><\/div><\/div>\r\n\t<div  class=\"wpb_text_column wpb_content_element vmt-1 vmb-1  wpb_content_element\">\r\n\t\t<p>Du willst endlich Ver\u00e4nderungen sehen? Mit Foodpunk bekommst du einen <strong>ma\u00dfgeschneiderten Ern\u00e4hrungsplan<\/strong>, der sich <strong>nach dir richtet<\/strong> \u2013 deiner Gesundheit, deinen Vorlieben und deinem Alltag.<\/p>\n<ul class=\"icon-list icon-list--check\">\n<li><strong>Von Ern\u00e4hrungswissenschaftlern entwickelt<\/strong> \u2013 wissenschaftlich basiert<\/li>\n<li><strong>Pers\u00f6nliche Betreuung &amp; deutscher Support<\/strong> \u2013 Experten an deiner Seite<\/li>\n<li><strong>Einfache Handhabung<\/strong> \u2013 intuitive App oder Webanwendung<\/li>\n<li><strong>Flexibel &amp; alltagstauglich<\/strong> \u2013 abwechslungsreiche, saisonale Rezepte<\/li>\n<\/ul>\n\r\n\t<\/div>\r\n<\/div><\/div><\/div><\/div><div class=\"vc_row wpb_row vc_inner vc_row-fluid vc_row-o-content-top vc_row-flex vpt-1 vpb-1 bg--color--bg-yellow-light vc_boxpadding\"><div class=\"wpb_column vc_column_container vc_col-sm-10 vc_col-lg-offset-1\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\r\n\t<div  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you want to know about glucono delta lactone, where it comes from, how it is made and what it does in your 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