Glucono-Delta-Lactone (GDL)

A slow-release acidulant that hydrolyzes in water to gluconic acid over minutes to hours, producing a gradual pH drop rather than the instant acidification of citric or lactic acid. The defining acidulant for tofu coagulation, baking powders, and slow-set dairy applications.

White, odorless crystalline powder with a slightly sweet initial taste that transitions to mildly acidic as hydrolysis proceeds. Freely soluble in water.

We supply food-grade Glucono-Delta-Lactone from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Standard Food Grade (FCC compliant), Tofu Coagulant Grade with controlled particle size for even coagulation, Pharmaceutical Grade meeting USP/EP specifications, and Specialty Encapsulated Grade for extended-release applications.

Bulk and reduced-MOQ shipments. Batch-level COA covering assay, gluconic acid content, heavy metals, reducing substances, and microbiology.

Glucono-Delta-Lactone is the cyclic ester (lactone) form of gluconic acid, produced industrially by the catalytic or enzymatic oxidation of glucose followed by spontaneous lactonization. In water, GDL slowly hydrolyzes back to gluconic acid, with the rate determined by temperature and concentration.

The hydrolysis chemistry is the basis for the compound's commercial value: dissolution is fast, but the conversion to free acid takes 30 minutes to several hours depending on conditions. This produces a slow, controlled pH drop rather than the instantaneous acidification that other acidulants would cause.

Regulated as E575 in the EU, classified as Generally Recognized as Safe by the U.S. FDA, listed in USP and EP pharmacopoeias, and approved by JECFA without a numerical Acceptable Daily Intake limit.

In tofu manufacturing the slow hydrolysis is essential: GDL is dissolved into chilled soy milk, the mixture is poured into containers, and as the temperature rises during steam cooking the GDL hydrolyzes and coagulates the soy protein into a smooth uniform gel. No other acidulant can replicate this packaging-and-cook-in-place workflow.

In cured meat and baking applications the same slow-release behavior provides controlled pH reduction during processing without the harsh acid bite that an instant acidulant would cause.

• Silken tofu and soft tofu coagulation; the dominant coagulant in industrial tofu manufacturing
• Baking powder formulations as a slow-acting acid leavener
• Cured meat products: hams, sausages, and fermented sausages for controlled pH reduction during curing
• Dairy applications: cottage cheese, fresh cheese, and direct-acidification dairy products
• Dessert mixes and instant pudding systems
• Bread improvers and pizza dough where extended dough development is needed
• Feta cheese and queso fresco manufacturing
• Pharmaceutical effervescent and chewable tablet formulations
• Industrial applications: scale removal, concrete curing retarder, and metal-surface treatment