• Derived from: Plants
  • Pronunciation: \ˈsō-dē-əm\ ˈglü-kə-ˌnāt\
  • Type: Naturally-derived
  • Other names: Gluconolactone

What Is Sodium Gluconate?

Sodium gluconate (also called gluconolactone) is a naturally-occurring sodium salt of gluconic acid.[1,2]

How Sodium Gluconate Is Made

Commercially, manufacturing sodium gluconate involves neutralizing gluconic acid with a sodium base or by acidifying calcium gluconate with sulfuric acid, filtering the product, and neutralizing the result with a sodium base. Other methods involve continuous neutralization of gluconic acid that's formed during submerged culture fermentation.[3]

Sodium Gluconate Uses

Sodium gluconate is a skin-conditioning agent and also a chelating agent that’s commonly used in household cleaning products.[4,5] You can often find sodium gluconate in soap, sunscreen, shampoo, toothpaste, hair products, makeup, and a variety of other products as well.[6] 

Is Sodium Gluconate Safe?

Whole Foods has deemed the ingredient acceptable in its body care and cleaning product quality standards.[7,8] The National Institutes of Health report that the ingredient is not a skin or eye irritant, and the FDA has deemed it Generally Recognized as Safe.[9,10,11]

How Puracy Uses Sodium Gluconate

Sodium gluconate is a surfactant and chelating agent that helps to prevent hard-water stains.[12,13] This makes it ideal for use in our Dishwasher Detergent Packs.

Certifications

Sources

[1] Environmental Working Group
[2] Cosmeticsinfo.org
[3] R. H. Blom, V. F. Pfeifer, A. J. Moyer, (1952) “Sodium gluconate production, fermentation with Aspergillus niger” Inudstrial Engineering and Chemistry 44 (2), pp 435–440
[4] Environmental Working Group
[5] U.S. National Library of Medicine 
[6] Environmental Working Group
[7] Whole Foods Market
[8] Whole Foods Market
[9] Cosmeticsinfo.org
[10] U.S. National Library of Medicine 
[11] Food and Drug Administration
[12]U.S. National Library of Medicine
[13] R. H. Blom, V. F. Pfeifer, A. J. Moyer, (1952) “Sodium gluconate production, fermentation with Aspergillus niger” Inudstrial Engineering and Chemistry 44 (2), pp 435–440

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