Comparing E575 - Glucono-delta-lactone vs E507 - Hydrochloric acid

Overview

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.

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E507 - Hydrochloric acid

Hydrochloric acid (E507) is a strong mineral acid used by food makers to adjust pH and help certain processing steps. It usually does its job behind the scenes and is neutralized or washed away, so only tiny amounts, if any, remain in the final food.

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Synonyms
E575
Glucono-delta-lactone
Gluconolactone
GDL
D-Gluconic acid delta-lactone
E507
Hydrochloric acid
Hydrogen chloride
Functions
acidity regulatorsequestrant
acidity regulator
Origins
Microbiological
Synthetic
Synthetic
Products

Found in 984 products

Found in 15 products

Search rank & volume
#1766.2K / mo🇺🇸U.S.
#3086.7K / mo🇺🇸U.S.
Awareness score

×0.93
normal

×633.88
over-aware

Search volume over time

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

Interest over time for 3 keywords in U.S. during the last 10 years.

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Popular questions

  1. What is a gdl?

    GDL is glucono-delta-lactone (E575), a food additive used as a mild acidifier and sequestrant; in water it slowly converts to gluconic acid, providing gentle tartness and aiding curing or leavening.

  2. What does gdl stand for?

    GDL stands for glucono-delta-lactone (also called gluconolactone), the food additive E575.

  3. What does gdl mean?

    On food labels, GDL means glucono-delta-lactone (E575), a slow-acting acidifier that forms gluconic acid and helps control pH, set textures, or leaven.

  4. Que es gdl?

    GDL es glucono-delta-lactona (E575), un aditivo alimentario que actúa como acidulante suave y secuestrante; en agua se convierte gradualmente en ácido glucónico aportando acidez suave y ayudando en curado o levado.

  5. Que significa gdl?

    Significa glucono-delta-lactona (también llamada gluconolactona), el aditivo E575 usado como acidulante suave y secuestrante.

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  1. Is hydrochloric acid a strong acid?

    Yes—hydrochloric acid (E507) is a strong mineral acid that dissociates almost completely in water; in foods it’s used only in dilute amounts.

  2. What is hydrochloric acid used for?

    In foods, E507 is used to acidify and control pH, and as a processing aid in sugar/starch hydrolysis and gelatin production.

  3. What does hydrochloric acid do?

    It lowers pH to adjust acidity for flavor, texture, and microbial control, and can catalyze hydrolysis reactions during processing. Any residual acid is typically neutralized or highly diluted in the final product.

  4. Is hydrochloric acid dangerous?

    Concentrated hydrochloric acid is highly corrosive and can cause severe burns and harmful fumes. In foods, food‑grade HCl used at good manufacturing practice levels is considered safe (GRAS in the U.S.; permitted as E507 in the EU).

  5. Is hydrochloric acid flammable?

    No—hydrochloric acid is non‑flammable, though it can react with some metals to release flammable hydrogen gas and emits corrosive fumes.

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