gluconate

Gluconate refers to salts or esters of gluconic acid, an acid produced by the oxidation of glucose. In practice, gluconates are formed by neutralizing gluconic acid with metal ions or amines, yielding water-soluble salts such as sodium gluconate, potassium gluconate, calcium gluconate, and ammonium gluconate. These compounds are used in industry and medicine for their chelating and buffering properties.

Gluconic acid is produced on an industrial scale by oxidation of glucose, typically by cultures of Aspergillus niger. The resulting gluconic acid is neutralized to form the corresponding gluconates.

Common uses include food processing, where gluconates act as sequestrants (chelating agents) and acidity regulators, helping to stabilize flavors and colors. They are also used as stabilizers in some processed foods. In the health field, calcium gluconate and potassium gluconate are used as dietary supplements to address deficiencies of calcium and potassium, respectively, and calcium gluconate is used medicinally to treat hypocalcemia. Some gluconates are employed as excipients or buffering agents in pharmaceuticals and cosmetics.

Safety and regulation: gluconates are generally regarded as safe when used as intended in foods. In medicinal doses, potassium gluconate can cause electrolyte disturbances in people with kidney impairment and must be used under medical supervision; calcium gluconate given intravenously requires appropriate medical handling to avoid irritation or adverse reactions.