What is E574?

Complete guide to understanding E574 (Gluconic Acid) in your food

The Quick Answer

E574 is gluconic acid, a mild organic acid derived from glucose oxidation (fermentation).

It’s used in food primarily as an acidity regulator, preservative, sequestrant (chelating agent), and—importantly—as the parent compound from which all gluconate salts (E576-E579) are derived.

E574 is one of the safest and most “natural” food additives available, already occurring naturally in fruit, honey, wine, and kombucha fermentation.

📌 Quick Facts

Category: Acidity regulator, preservative, sequestrant (chelating agent), antifungal
Chemical form: Organic acid derived from glucose oxidation
Also known as: Dextronic acid, gluconic acid
Found in: Naturally in fruit, honey, wine, kombucha; used in beverages, baked goods, dairy, canned foods, meat products
Safety: FDA GRAS approved, EFSA approved, JECFA approved
Acceptable Daily Intake (ADI): “Not specified” set by JECFA in 1998; “quantum satis” principle applies
Natural occurrence: Found naturally in honey, fruit juices, wine, kombucha, and many fermented foods
Source: Glucose oxidation via microbial fermentation (fermented with Aspergillus niger or similar)
Physical form: 50% solution in water (colorless to light yellow); contains ~5% glucono delta-lactone
Taste: Mild, non-caustic, pleasant acidic taste
pH: 1.82-3.5 depending on concentration
Molecular weight: 196.155 g/mol
Key property: Strong chelating/sequestering power—binds calcium, iron, copper, aluminum ions
Dietary restrictions: Vegan, vegetarian, kosher, halal, gluten-free
Historical significance: First successful deep-tank fermentation in history (Pfizer, 1929); led to penicillin production

What Exactly Is It?

E574 is gluconic acid, an organic acid with the chemical formula C₆H₁₂O₇.

It’s created by oxidizing glucose—essentially, glucose loses hydrogen atoms, transforming into a weak organic acid. This happens naturally during fermentation, or it can be created industrially through glucose oxidation.

Gluconic acid is fundamentally different from strong mineral acids (like vinegar or citric acid). It’s a weak, mild acid that’s neither caustic nor corrosive—making it exceptionally gentle for food use.

Chemical structure: Gluconic acid has a six-carbon chain with five hydroxyl (-OH) groups and one carboxylic acid group (-COOH). This structure gives it excellent chelating properties.

Natural occurrence:

E574 is not a synthetic chemical. It naturally occurs in:

• Honey
• Fruit juices (especially apple juice)
• Wine and alcoholic beverages
• Kombucha fermentation
• Fermented foods
• Many other foods from natural fermentation

How it’s made:

Industrial production typically involves:

• Step 1 – Glucose source: Corn starch is hydrolyzed to glucose
• Step 2 – Oxidation: Glucose is oxidized using microbial fermentation (Aspergillus niger, Acetobacter, or enzyme methods)
• Step 3 – Concentration: The resulting gluconic acid is concentrated to 50% solution (food grade)
• Step 4 – Stabilization: Solution is stored with natural equilibrium between gluconic acid and glucono delta-lactone (~55-66% acid, ~34-45% lactone)

Equilibrium with glucono delta-lactone: In aqueous solution, gluconic acid exists in stable equilibrium with its cyclic ester form (glucono delta-lactone/GDL/E575). This is important—food-grade gluconic acid naturally contains about 5% GDL.

Where You’ll Find It

E574 appears in diverse food products where mild acidification is needed:

• Beverages (sodas, juices, sports drinks, table-top sweetener powders)
• Baked goods (bread, cakes, pastries—as leavening acid with baking soda)
• Dairy products (cheese, yogurt, milk powders)
• Canned and bottled fruits and vegetables
• Meat products (sausages, pâtés, cured meats)
• Confectionery and candies
• Pudding powders and dessert mixes
• Sauces and condiments
• Jams and preserves
• Alcoholic beverages
• Food and supplement powders
• Dairy product powders
• Instant preparations

E574 is broadly approved under “Group I” with “quantum satis” use levels in the EU, meaning it can be added to virtually all food categories as needed.

💡 Pro Tip: Check labels on beverages, baked goods, canned vegetables, dairy products, and meat products for “E574” or “gluconic acid”. It’s particularly common in beverages (where it provides mild acidity without tart flavor) and in baked goods (where it works with baking soda as a leavening agent). You’ll also find it in products emphasizing “natural preservation” or “clean labels.”

Why Do Food Companies Use It?

E574’s primary function is controlled acidification combined with powerful metal chelation.

Food manufacturers use gluconic acid for multiple critical advantages:

• Acidity regulation: Mild acid provides pH control without harsh flavor (less sour than citric acid)
• Sequestration/Chelation: Binds metal ions (calcium, iron, copper, aluminum) that cause discoloration, spoilage, or off-flavors
• Metal ion removal: More powerful chelating agent than EDTA in alkaline conditions
• Color preservation: Prevents browning and discoloration in canned fruits and vegetables
• Flavor stability: Improves taste by removing metallic off-flavors
• Preservation: Prevents bacterial growth and spoilage through pH reduction
• Leavening acid: In baking, reacts with baking soda to create lift without metallic aftertaste
• Antifungal action: Lower pH prevents fungal spoilage
• Preventing milkstone: In dairy, prevents mineral deposits on equipment
• Mild acidity: Unlike strong acids, doesn’t create harsh or unpleasant sour taste
• Animal nutrition benefit: In animal feeds, supports digestive health and growth
• Clean label appeal: Occurs naturally in honey and fruit—appeals to “clean label” consumers
• Parent compound: Starting material for all gluconate salt production (E576-E579)

Cost efficiency: E574 is relatively inexpensive and highly effective at low concentrations, making it economical for large-scale food production.

Is It Safe?

E574 is one of the safest food additives and one of the most extensively approved.

Approval status:

• FDA approved: Generally Recognized As Safe (GRAS) as a nutrient supplement and acidity regulator
• EFSA approved: Listed in Commission Regulation (EU) No 231/2012 as authorized food additive; classified in “Group I” with “quantum satis” use
• JECFA approved: Set ADI as “not specified” (1998) for gluconic acid and derivatives
• Food Standards Australia New Zealand: Approved with code number 574
• UK Food Standards Agency: Approved food additive
• International approval: Approved in virtually all countries worldwide

Safety profile:

• ADI: “Not specified” by JECFA—indicating no safety concerns
• Natural occurrence: Found in honey, fruit, wine—supporting natural safety
• Non-caustic, non-corrosive: Unlike strong acids, it’s gentle and safe
• No toxicity: No documented toxicity at food use levels
• Biodegradable: Readily biodegradable (98% degradation in 2 days)
• No carcinogenicity: No evidence of cancer-causing potential
• No reproductive effects: Safe for pregnancy and breastfeeding
• Metabolism: Metabolized as carbohydrate; normal glucose metabolism pathway
• Energy content: Provides ~4 calories per gram (like carbohydrates)
• No documented adverse effects: No widespread adverse effects at food use levels

Decades of safe use: Gluconic acid has been used safely in food since 1929 when Pfizer first produced it via deep-tank fermentation—the same fermentation method that later revolutionized penicillin production.

Special populations:

• Infants and young children: Safe; used in infant foods and formulas
• Pregnant women: Safe; provides minimal acidity contribution
• People with GI sensitivities: Milder than citric acid; may be better tolerated
• Vegetarians/vegans: Fully suitable; plant-based fermentation

✓ Safety Summary: E574 is exceptionally safe because it naturally occurs in foods you likely consume regularly (honey, fruit juice, wine). FDA, EFSA, and JECFA all approve it without specific limits. The decades of safe use since 1929 and rapid environmental biodegradation make it one of the safest additives available.

Natural vs Synthetic Version

E574 is naturally derived through fermentation:

Source and production:

• Glucose starting material: From corn starch (plant-derived)
• Production method: Microbial fermentation (naturally occurring process) or glucose oxidase enzyme
• Natural occurrence: Also naturally present in honey, fruit juices, wine, kombucha
• Final product: Chemically identical regardless of production method

Perceived “naturalness”: E574 is one of the most “natural” food additives because it genuinely occurs in nature. Unlike synthetic additives that don’t exist in nature, E574 already exists in honey and fruit—making it legitimately “natural.”

Historical significance of production method: Gluconic acid fermentation (starting in 1929) was the first successful deep-tank fermentation in history. This Pfizer innovation was the prototype for all modern large-scale fermentations, including antibiotic production. So E574 has historical importance beyond food.

Natural Alternatives

Want to avoid E574 or looking for alternative acidifiers?

Some alternatives include:

• Glucono delta-lactone (E575) – Lactone form of gluconic acid; similar function; different release kinetics
• Citric acid (E330) – Alternative acidifier; stronger sour taste; different chelating profile
• Tartaric acid (E334) – Alternative acidifier; naturally occurring in wine grapes
• Lactic acid (E270) – Alternative acidifier; occurs in fermented foods; different flavor
• Acetic acid (E260) – Vinegar; strong acidifier; pronounced taste
• Malic acid (E296) – Apple acid; alternative acidifier; fruity note
• Natural fermentation: Traditional souring methods (longer, less controlled)
• Vinegar or lemon juice: For some applications; different flavor impact
• Simply accept higher pH: Use fresher ingredients; shorter shelf life

Parent Compound for Gluconate Salts

E574 is the parent compound for all gluconate additives:

• E575: Glucono delta-lactone (lactone form of E574)
• E576: Sodium gluconate (sodium salt of E574)
• E577: Potassium gluconate (potassium salt of E574)
• E578: Calcium gluconate (calcium salt of E574)
• E579: Ferrous gluconate (iron salt of E574)

All gluconate additives are either direct salts of E574 or modifications of it, making E574 the foundational compound in this entire family of food additives.

The Bottom Line

E574 (gluconic acid) is a naturally occurring, exceptionally safe food additive used primarily as an acidity regulator and chelating agent.

It’s found in beverages, baked goods, dairy, canned vegetables, and meat products—where it provides mild pH control or removes metal ions that cause spoilage.

E574 is approved by the FDA, EFSA, JECFA, and virtually all regulatory bodies worldwide.

Key advantages: E574 is one of the safest food additives because it naturally occurs in honey and fruit, biodegrades rapidly, is gentle and non-corrosive, and has been used safely since 1929. It’s the parent compound from which all other gluconate additives (E575-E579) are derived.

Environmental consideration: E574 is readily biodegradable (98% degradation in 2 days), making it environmentally friendly compared to synthetic alternatives.

Consumer perception: For health-conscious consumers, E574 is actually a positive indicator in food labels—it demonstrates use of a gentle, naturally-occurring acid derived from glucose and already present in honey and fruit.

Historical significance: Gluconic acid fermentation (beginning in 1929) represents a milestone in food science and pharmaceutical history—it was the prototype for all modern fermentation technology, including penicillin production that saved millions of lives in World War II.

What is E574? – Complete guide to understanding Gluconic Acid in your food