Calcium Inosinate
The short version
The calcium salt of 5'-IMP — sodium-free umami nucleotide.
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 hydrolysis of yeast RNA, isolation of 5'-IMP, and neutralization with calcium hydroxide. Sodium-free analog of disodium inosinate.
How it's used
Used in sodium-restricted savory products and specialty seasonings. Same umami-enhancement chemistry as disodium inosinate; chosen where sodium budgeting matters.
Safety profile
ADI not specified (combined nucleotides). May modestly raise uric acid in susceptible individuals.
Physical & chemical properties
White crystalline powder. Less soluble in water than the disodium salt.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.