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E633Flavor enhancerLow concern
Calcium Inosinate
In plain words
The short version
The calcium salt of 5'-IMP — sodium-free umami nucleotide.
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). May modestly raise uric acid in susceptible individuals.
The detail
Produced by hydrolysis of yeast RNA, isolation of 5'-IMP, and neutralization with calcium hydroxide. Sodium-free analog of disodium inosinate.
Used in sodium-restricted savory products and specialty seasonings. Same umami-enhancement chemistry as disodium inosinate; chosen where sodium budgeting matters.
White crystalline powder. Less soluble in water than the disodium salt.
Permitted globally with maximum-use limits per category.
Sources
- WHO JECFA database: Calcium 5'-inosinate (INS 633), 29th meeting evaluation (1985) — WHO / Joint FAO/WHO Expert Committee on Food Additives, 1985. ADI not specified (group ADI with the other inosinates)
- 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 within the E 626-635 ribonucleotides group, with maximum levels
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.