Gluconic Acid E574
chelating agent, raising agent — Primarily fermentation (from glucose).
D-Gluconic acid (C6H12O7)
CAS: 526-95-4
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Gluconic Acid?
Gluconic acid is a mild organic acid produced by oxidation of glucose, occurring naturally in honey, wine, and fruit. As a food additive (E574), it functions as an acidity regulator in bakery products, confectionery, and beverages — it is notably milder and less astringent than citric acid. JECFA considers it acceptable with no ADI specified. EFSA confirmed safety in 2012. Gluconic acid is also produced commercially by fermentation using Aspergillus niger or Gluconobacter oxidans. Its calcium salt (calcium gluconate) is used medically to treat calcium deficiency.
? Did You Know?
Gluconic Acid occurs naturally in Honey and Fruit juices. Many people consume it daily without realizing it's also a listed food additive.
Gluconic Acid is produced through fermentation — the same biological process used to make bread, beer, and yogurt.
Beyond food, Gluconic Acid is also used in cosmetics, medicine, industrial applications, household products. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Detailed Regulatory Assessment
European Union (EFSA)
Permitted as acidity regulator and chelating agent in various food categories.
Official EFSA LinkUnited States (FDA)
Used in baking powder and as acidity regulator.
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
Gluconic acid occurs naturally in small amounts in honey, fruits, and wine. It is produced commercially by fermentation of glucose using specific bacteria or fungi.
Manufacturing
Produced by fermentation of glucose (from corn or other starch sources) using Aspergillus niger (fungus) or Gluconobacter bacteria. The glucose is oxidized to gluconic acid, which is then purified and crystallized.
Applications Beyond Food
pH adjuster, chelating agent in skin care products.
Mineral supplement formulations (as gluconates), pH buffer.
Metal cleaning, concrete additives (retarder), textile processing.
Some cleaning products.