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E629Flavor enhancerLow concern
Calcium Guanylate
In plain words
The short version
The calcium salt of 5'-GMP — sodium-free umami nucleotide for renal-diet formulations.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
ADI not specified (combined nucleotides).
The detail
Produced by enzymatic hydrolysis of yeast RNA followed by isolation of guanosine-5'-monophosphate and neutralization with calcium hydroxide. Less common than the sodium or potassium salts.
Niche use in sodium-restricted savory products and renal-diet formulations. Calcium contribution is modest. Same umami-enhancement chemistry as the other guanylate forms.
White to off-white crystalline powder. Less soluble in water than the sodium and potassium salts.
Permitted globally with maximum-use limits per category.
Sources
- WHO JECFA database: Calcium 5'-guanylate (INS 629), 29th meeting evaluation (1985) — WHO / Joint FAO/WHO Expert Committee on Food Additives, 1985. ADI not specified (group ADI with the other guanylates)
- Commission Regulation (EU) No 1129/2011: Union list of food additives (Annex II to Reg. 1333/2008), as adopted — European Union (text via legislation.gov.uk, The National Archives), 2011. EU authorisation with maximum levels (500 mg/kg in Group I uses; quantum satis in seasonings)
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.