Glucono Delta Lactone (GDL): A Versatile Food Additive
Explore the benefits of GDL as a natural acidifier, leavening agent, and preservative in various food applications.
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Glucono Delta Lactone
Glucono Delta Lactone (GDL) is a multi-functional food additive renowned for its ability to provide a controlled, slow release of acidity. This characteristic makes it invaluable in applications where gradual pH adjustment is crucial, ensuring consistent product quality and stability.
- Leverage the power of slow release acidulant for precise pH control in your food formulations, a key aspect when aiming for optimal food preservation.
- Utilize GDL as a natural leavening agent in baking, working in synergy with other ingredients to achieve desirable dough volume and texture.
- Enhance the shelf life and safety of processed meats and dairy products through the preservative and chelating properties offered by GDL.
- Discover the benefits of GDL for tofu production, where its protein coagulant properties contribute to a desirable texture and consistency.
Key Advantages
Controlled Acidity
GDL offers a gradual acidification process, avoiding the sharp tartness associated with some other acidulants, thus improving overall flavor profiles in products like dressings and cheeses.
Enhanced Baking Performance
When used as a leavening agent, GDL combined with baking soda, facilitates a controlled release of carbon dioxide, leading to a more even rise and improved crumb structure in cakes and breads.
Preservative Properties
GDL's ability to lower pH inhibits the growth of spoilage microorganisms, acting as an effective preservative to extend the shelf life of various food products, including cured meats.
Key Applications
Dairy Products
GDL serves as a coagulant and acidifier in cheese production, contributing to desired textures in items like cottage cheese and mozzarella, and in yogurt for a slow pH reduction.
Bakery Goods
As a leavening agent in conjunction with baking soda, GDL aids in the rise of cakes, muffins, and breads, promoting a tender crumb and good texture.
Meat Processing
GDL is used as a curing agent and acid regulator in processed meats, helping to maintain color, inhibit bacterial growth, and improve shelf stability.
Tofu Production
GDL acts as a protein coagulant for soy milk, producing a smooth, silken texture in tofu and is a preferred choice for its mild taste and efficiency.