Calcium 5'-ribonucleotides

Calcium 5'-ribonucleotides are a type of food additive used to enhance the flavor of various foods. They are derived from nucleic acids, specifically adenosine monophosphate (AMP) and guanosine monophosphate (GMP). These compounds are often used in conjunction with monosodium glutamate (MSG) to create a synergistic umami flavor.

History

Calcium 5'-ribonucleotides were first isolated in the early 20th century, but their use as a food additive did not become widespread until the 1960s. They were initially used in Japan to enhance the flavor of soy sauce and other fermented foods. Their use has since spread to a wide variety of foods around the world.

Production

Calcium 5'-ribonucleotides are produced by fermenting a sugar source with a specific strain of yeast. The yeast cells are then broken down and the nucleotides are extracted and purified. The final product is a white powder that is highly soluble in water.

Uses

Calcium 5'-ribonucleotides are used in a wide variety of foods to enhance flavor. They are particularly effective at enhancing umami flavors, and are often used in conjunction with MSG for this purpose. Foods that commonly contain calcium 5'-ribonucleotides include instant noodles, potato chips, and processed meats.

Safety

The safety of calcium 5'-ribonucleotides has been extensively studied. They are generally recognized as safe by the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). However, some people may be sensitive to these compounds and experience symptoms such as headaches or flushing after consuming foods that contain them.

See also

• Food additive
• Umami
• Monosodium glutamate