D-δ-Lactone (referred to as lactone, Glucono DELTA-LACTONE,GDL) in the food industry as a chelating agent, acidification, etc., its e-encoded as E575. It is the Lactone form of D-glucose acid. Pure white powder-like tasteless crystallization. Naturally exists in honey, juice and other foods rich in glucose. It can be hydrolyzed back to acidic glucose acid, giving them a similar fermented mild sour, the taste of the acidity is about one-third of citric acid. Its metabolism in vivo is achieved by converting it into glucose, which has a similar calorific value to glucose. The yeast family Saccharomyces Bulderi can further decompose the glucose lactone into ethanol and carbon dioxide.