This is an old revision of this page, as edited by CheMoBot (talk | contribs) at 17:21, 14 October 2011 (Updating {{chembox}} (changes to verified fields - updated '') per Chem/Drugbox validation (report errors or bugs)). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 17:21, 14 October 2011 by CheMoBot (talk | contribs) (Updating {{chembox}} (changes to verified fields - updated '') per Chem/Drugbox validation (report errors or bugs))(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
| |||
Names | |||
---|---|---|---|
IUPAC name (3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-one | |||
Other names D-Glucono-1,5-lactone | |||
Identifiers | |||
CAS Number | |||
3D model (JSmol) | |||
ChEBI | |||
ChEMBL | |||
ChemSpider | |||
DrugBank | |||
ECHA InfoCard | 100.001.833 | ||
E number | E575 (acidity regulators, ...) | ||
KEGG | |||
PubChem CID | |||
UNII | |||
CompTox Dashboard (EPA) | |||
InChI
| |||
SMILES
| |||
Properties | |||
Chemical formula | C6H10O6 | ||
Molar mass | 178.140 g·mol | ||
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). N verify (what is ?) Infobox references |
Glucono delta-lactone (GDL) is a naturally-occurring food additive with the E number E575 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 . 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.
References
- Budavari, Susan, ed. (2001). The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (13th ed.). Merck. ISBN 0911910131., 4469.
- Beil. 18, V, 5, 11
- Current EU approved additives and their E Numbers, Food Standards Agency
- Pocker, Y.; Green, Edmond (1973). "Hydrolysis of D-Glucono-δ-lactone. I. General Acid–Base Catalysis, Solvent Deuterium Isotope Effects, and Transition State Characterization". J. Am. Chem. Soc. 95 (1): 113–19. doi:10.1021/ja00782a019. PMID 4682891.