Compare E330 vs E575, Citric acid vs Glucono-delta-lactone

Overview

E330 - Citric acid

Citric acid (E330) is a tart, sour-tasting acid found naturally in citrus fruits and used widely in foods and drinks. It helps control acidity, keeps flavors bright, and protects color and freshness in many products.

E575 - Glucono-delta-lactone

Glucono-delta-lactone (E575) is a mild acid that slowly turns into gluconic acid when mixed with water. Food makers use it to control sourness, help dough rise, and set or firm foods without a sharp drop in pH. It is widely approved for use in the U.S. and the European Union.

Synonyms

E330

Citric acid

E575

Glucono-delta-lactone

Gluconolactone

GDL

D-Gluconic acid delta-lactone

Functions

acidity regulator sequestrant

Origins

Plant

Microbiological

Synthetic

Products

Found in 95,503 products

Found in 984 products

Search rank & volume

#1996.8K / mo🇺🇸U.S.

#1766.2K / mo🇺🇸U.S.

Awareness score

×0.15

under-aware

×0.93

normal

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Interest over time for 5 keywords in U.S. during the last 10 years.

Popular questions

Is citric acid bad for you?
At typical food levels, citric acid (E330) is considered safe by major regulators (GRAS; EFSA/JECFA). Concentrated or frequent acidic exposure can irritate the mouth/stomach or contribute to tooth enamel erosion.
Where does the citric acid cycle occur?
In eukaryotic cells it occurs in the mitochondrial matrix; in bacteria it occurs in the cytosol.
What does citric acid do to your body?
It is a normal intermediate in energy metabolism and is readily metabolized to carbon dioxide and water. Citrate can bind minerals, which may enhance absorption of some and help prevent certain kidney stones by increasing urinary citrate.
Where does citric acid come from?
It occurs naturally in citrus fruits, but most food-grade citric acid is produced by fermenting sugars (e.g., from corn, beet, or cane) with Aspergillus niger.
How is citric acid made?
Industrially, sugars are fermented with Aspergillus niger to produce citric acid, then it is recovered and purified—often by precipitating calcium citrate and converting it back with sulfuric acid or via ion-exchange/crystallization.

Comparing E330 - Citric acid vs E575 - Glucono-delta-lactone