Calcium Guanylate
The short version
The calcium salt of 5'-GMP — sodium-free umami nucleotide for renal-diet formulations.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
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.
How it's used
Niche use in sodium-restricted savory products and renal-diet formulations. Calcium contribution is modest. Same umami-enhancement chemistry as the other guanylate forms.
Safety profile
ADI not specified (combined nucleotides).
Physical & chemical properties
White to off-white crystalline powder. Less soluble in water than the sodium and potassium salts.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.