As a food additive, gluconolactone added within the normal range is generally not harmful to the human body, and if consumed in excess, uncomfortable symptoms can occur.
Gluconolactone is a food additive made from glucose by oxidation and processing, mostly used in tofu and jelly to play the role of coagulation. Normally, the use of gluconolactone in fish and shrimp preservation does not exceed 0.1g/kg, and the residue is less than 0.01mg/kg; the amount of additive in the production of sausages, luncheon meats, fruit juices, and soybean products shall not exceed 3g/kg.
It is worth noting that taking too much gluconolactone, there will be a high blood sugar reaction, abdominal pain, constipation and other discomforts, thus consumption should be moderate. As for diabetic patients, consuming foods containing gluconolactone may affect blood glucose, thus try to eat less or not to eat such foods, such as lactone tofu, jelly, luncheon meat and so on.
It is recommended to consult your physician if you can take foods containing this additive.