Gluconic acid
A safe, naturally derived organic acid.
- Category
- Acidity regulators
- Vegan
- Yes
- Vegetarian
- Yes
What it is
An organic acid used as a mild acidulant and chelating agent.
How it is used in food
A mild organic acid used as an acidity regulator and raising-agent component, providing gentle, non-sour acidity that will not overpower delicate flavours in baked goods and beverages.
Commonly found in- Soft drinks
- Baked goods
- Meat products
Health and safety
Metabolized fully by the body like any standard carbohydrate.
JECFA assigned gluconic acid and its salts an ADI 'not specified', reflecting its benign metabolism: the body oxidises it through normal carbohydrate pathways. It is also a normal intermediate of human glucose metabolism (via the pentose phosphate pathway), so dietary amounts add nothing foreign to the system.
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
- E574
Worth knowing
It occurs naturally in honey, wine and fruit, and is produced industrially by letting the fungus Aspergillus niger — the same microbial workhorse behind citric acid — oxidise ordinary glucose.
Conclusion
A safe, naturally derived organic acid.
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Open the appEntry last reviewed 2026-07-28.
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