Gluconolactone (E243) – what is it?
Gluconolactone, designated as E243, is a natural preservative and acidity regulator obtained from glucose through a fermentation process. This substance is a cyclic compound that hydrolyzes in the presence of water, transforming into gluconic acid. As a result, gluconolactone acts as a pH stabilizer and promotes the shelf life of food products, while exhibiting antioxidant properties.
Properties of gluconolactone (E243)
Gluconolactone has a mild effect as an acidity regulator and preservative. In food products, it prevents food spoilage by reducing microbial growth, stabilizing flavor and improving texture. It is water-soluble, allowing it to be easily incorporated into a variety of products. In addition, E243 has chelating properties, meaning that it binds metal ions, preventing their adverse effects on food, such as rancidity of fats.
Use in food products
Gluconolactone is used in many categories of food products. It is most commonly used in baked goods, where it acts as a stabilizer, affecting the texture and volume of baked goods. In cheesemaking, it promotes the coagulation processes of milk, which makes it possible to obtain a uniform texture of soft and cottage cheeses.
In meat preparations, E243 acts as a preservative, protecting products from oxidation and ensuring their freshness. Gluconolactone is also a popular ingredient in dairy drinks and desserts, where it helps maintain their delicate flavor and stability. In confectionery products, such as jellies and creams, it regulates acidity, improving their texture and shelf life.
Health benefits and safety of use
Gluconolactone (E243) is considered safe to consume in acceptable amounts, and its natural origin makes it well tolerated by most people. In addition, as a substance with antioxidant properties, it can promote the protection of cells from oxidative stress. It is also a mild preservative, making it particularly attractive to natural and organic food manufacturers.
Why is E243 valued?
Gluconolactone (E243) is particularly valued for its natural origin and versatility in applications. Thanks to its ability to regulate pH, stabilize flavor and prevent food spoilage, it is widely used in products requiring longer storage. Its gentle action and antioxidant properties make it an excellent choice for manufacturers looking for an effective yet mild preservative with a natural origin.
