Is Gluconic Acid Safe in Food? What You Need to Know

December 13, 2025 •

4 min read

Over 60,000 tonnes of gluconic acid are produced annually worldwide for various applications, including food. As a weak organic acid, gluconic acid is a common food additive and is considered safe for consumption by major food safety authorities. This guide explores its purpose, production, and why it poses no threat to consumer health in standard food applications.

Quick Summary

This article discusses the safety of gluconic acid in food, outlining its functions, natural occurrence, and regulatory status. It covers how this non-toxic additive acts as an acidifier and chelating agent in various food products. Information is provided on its approval status and comparison with other common food acids.

Key Points

Generally Recognized as Safe (GRAS): The FDA has designated gluconic acid and its derivatives as GRAS, affirming their safety for consumption.
Regulatory Approval: Major global food safety bodies like the FDA, EFSA, and JECFA have all approved gluconic acid for food use.
Natural and Non-Toxic: It occurs naturally in honey and wine and is a non-toxic, biodegradable organic acid.
Versatile Functions: Gluconic acid acts as an acidity regulator, stabilizer, and highly effective chelating agent to prevent spoilage.
No Significant Side Effects: When consumed as a food additive, it is well-tolerated and poses minimal risk of adverse health effects.
Safe Metabolism: The human body naturally metabolizes gluconic acid, breaking it down efficiently without accumulation.

What is Gluconic Acid?

Gluconic acid is a mild, non-toxic organic acid with the chemical formula C6H12O7. It is naturally found in certain fruits, wine, and honey. In food manufacturing, it is primarily produced through the fermentation of glucose using microorganisms, most commonly the fungus Aspergillus niger. This process results in a highly pure and stable substance that is widely utilized in the food industry for a variety of purposes.

Functions and Applications in Food

Gluconic acid and its salts (gluconates) are versatile additives, identified in Europe under the code E574. Their functions include:

Acidity Regulator: It provides a mild, palatable sour taste in beverages, baked goods, and desserts.
Leavening Agent: As part of its lactone form, glucono delta-lactone (GDL), it can function as a slow-release leavening agent in baked goods.
Stabilizer: It helps to stabilize the color and flavor of canned fruits and vegetables.
Sequestrant/Chelating Agent: One of its most important functions is its ability to chelate, or bind to, metal ions like calcium and iron. This prevents discoloration and spoilage, extending the shelf life of food products.
Curing Agent: It is sometimes used in cured meats to speed up the development of a desired pink color.
Mineral Carrier: Its ability to chelate metals makes its salts, like calcium gluconate, effective carriers for mineral supplements in fortified foods.

The Safety of Gluconic Acid: Regulatory Approvals

The safety of gluconic acid has been extensively evaluated by multiple international and national food safety authorities. This is why it has such a widespread application with very few reported issues.

The 'Generally Recognized as Safe' (GRAS) Status

In the United States, the Food and Drug Administration (FDA) has affirmed that gluconic acid and its derivatives are 'Generally Recognized as Safe' (GRAS) as a direct food ingredient. This status is given to substances considered safe by experts based on a history of use in food or extensive scientific evidence.

Approval by Global Agencies

Beyond the FDA, other major regulatory bodies have also cleared gluconic acid for use in food:

European Food Safety Authority (EFSA): The EFSA includes gluconic acid and its salts in its list of approved food additives (E574-E578), categorizing them as safe for consumption without a prescribed maximum amount in many applications.
Joint FAO/WHO Expert Committee on Food Additives (JECFA): This international committee has also evaluated gluconic acid, determining it to have very low toxicity and setting an 'acceptable daily intake' (ADI) as 'not specified', indicating that it does not pose a health risk at levels currently used in food.

Side Effects and Concerns

For the general population, gluconic acid is a non-toxic substance that is naturally metabolized by the body. The risk of adverse effects is minimal when consumed as a food additive. Some sources mention that consuming very large amounts could potentially cause digestive issues like diarrhea. However, this would far exceed typical dietary intake. For individuals with specific allergies, consulting labels is always recommended.

Gluconic Acid vs. Citric Acid: A Comparison

Both gluconic and citric acid are organic acids commonly used in food. While they share some functions, they have distinct properties that make them suitable for different applications.


Feature	Gluconic Acid	Citric Acid
Source	Produced from glucose via fermentation with fungi (e.g., Aspergillus niger).	Produced by fermentation of sugars, also often using Aspergillus niger.
Acidity Level	Milder organic acid.	Stronger, more potent organic acid.
Flavor Profile	Mildly sour, less pronounced tartness.	Distinctly sharp, sour, and tangy flavor.
Primary Function	Excellent chelating agent, especially in alkaline conditions.	Primary acidulant for sour taste and pH regulation.
Typical Uses	Beverages, baked goods, dairy products, canned vegetables, mineral fortification.	Soft drinks, candies, jams, jellies, and desserts.
Corrosiveness	Less corrosive, making it ideal for cleaning applications in dairies and breweries.	More corrosive than gluconic acid.

How Gluconic Acid is Processed by the Body

Upon consumption, gluconic acid is readily and effectively absorbed in the intestine. The human body naturally metabolizes it as a product of glucose oxidation, meaning it is not a foreign or harmful chemical. The molecule is easily broken down and does not accumulate in the body. This efficient processing is a key factor in its high safety rating from regulatory agencies.

Conclusion: A Safe and Effective Food Additive

The question of 'is gluconic acid safe in food?' is unequivocally answered by extensive scientific review and regulatory approval. It is a non-toxic, biodegradable organic acid that functions as a highly effective chelating agent, stabilizer, and acidity regulator. Its natural occurrence and efficient metabolism by the body further solidify its safety profile. Unlike some additives, its purpose is functional, preventing spoilage and improving product quality, rather than simply extending shelf life without benefit to the consumer. For most people, there is no need for concern regarding its presence in food products.

Frequently Asked Questions

Gluconic acid is a mild organic acid naturally found in products like honey and wine. In commercial food production, it is typically made through the fermentation of glucose, often using microorganisms such as Aspergillus niger.

It serves multiple purposes, including regulating acidity, stabilizing colors and flavors, and acting as a sequestrant (chelating agent) to bind with metal ions. These functions help prevent spoilage and extend the shelf life of various products.

Yes, gluconic acid is widely considered safe for consumption. It has been approved by major food safety authorities, including the FDA (GRAS status), EFSA, and JECFA, which have all determined it to be safe for its intended use.

You can find gluconic acid and its derivatives in a variety of foods, including non-alcoholic beverages, baked goods, dairy products like cheese, processed fruits and juices, and cured meats.

For most people, there are no known side effects from consuming gluconic acid at levels typically found in food. Some sources suggest that excessive intake could lead to minor digestive issues like diarrhea, but this would be well beyond normal dietary exposure.

Gluconic acid can be found naturally in foods like honey and wine. The form used commercially in food production is created through a biotechnological fermentation process, which is a natural method of production.

While both are organic acids, gluconic acid is a milder acid with a less pronounced sour taste. It is particularly effective as a chelating agent. Citric acid is a stronger acid with a sharper, more tangy flavor, primarily used for its acidic taste.