Calcium gluconate
Calcium salt, firming agent.
- Category
- Sequestrants
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A salt of gluconic acid used as a gentle acidity regulator, curing agent, or mineral supplement.
How it is used in food
In meat products like salami, it steadily lowers the pH to cure the meat safely without a sharp, overpowering sour taste.
Commonly found in- Cured meats
- Tofu
- Baked goods
- Dairy products
Health and safety
Very safe. Broken down into glucose in the human digestive system.
Evaluated by EFSA and confirmed safe for use in food at authorized levels.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E578
Worth knowing
Glucono-delta-lactone (GDL, E575) is widely used in making tofu to curdle the soy milk evenly.
Conclusion
There is no reason to avoid this calcium salt when it appears in your food. Because it simply breaks down into glucose once inside the human digestive system, EFSA considers it very safe for widespread use. It acts as a gentle firming agent and acidity regulator without introducing any health risks.
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Open the appEntry last reviewed 2026-07-28.
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