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What do you know about Glucono Delta Lactone?

by (1085)
Updated about 19 hours ago
Created September 14, 2012 at 8:04 PM

Each day at lunch a friend of mine enjoys a bowl of pre-cooked organic white rice the she buys from Fresh and Easy. The ingredient label reads: Organic white rice, Glucono Delta Lactone. When she asked what Glucono Delta Lactone was, I was at a loss for words as I had never heard of it.

A quick consultation with Dr. Wikipedia told me "Glucono delta-lactone (GDL) is a naturally-occurring food additive with the E number E575[3] used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone (cyclic ester) of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL is commonly found in honey, fruit juices, personal lubricants, and wine[citation needed]. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to glucose; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH."

Is there anything that can be added to this description of GDL? Anything Dr. Wikipedia is missing? Thanks in advance.

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4393 · September 15, 2012 at 5:35 AM

just did a quick check of 575 on this site, http://fedup.com.au/information/information/complete-lists-of-additives-6 they usually flag some of the bad stuff with either 'caution' or 'avoid' (575 gets neither for what its worth)

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4393 · September 15, 2012 at 5:29 AM

just did a quick check of 575 on this site, http://fedup.com.au/information/information/complete-lists-of-additives-6. they usually flag some of the bad stuff with either 'caution' & 'avoid' (575 gets neither for what its worth)

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1399 · September 15, 2012 at 5:17 AM

I know that it is used a lot in salami-like sausages to speed up and assure acidification (is that a word?) during the initial fermentation.

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0 · August 19, 2013 at 11:50 PM

I wish I knew if it was from corn or rice (these are the sources!) I have this Asian rice I love, nice and sticky but I have no Idea if I should be eating it or not as I have gluten allergies with others from having hashimotos! Don't taint my rice!

If anyone knows please answer this. It would make sense to put rice with rice.

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