Calcium diglutamate

Calcium diglutamate (CDG) is a glutamate salt that is used as a food additive to enhance flavor. It is a derivative of glutamic acid, a common amino acid, and calcium, a vital mineral. CDG is known for its ability to improve the taste of food without increasing sodium levels, making it a healthier alternative to traditional salt.

History

Calcium diglutamate was first identified as a potential flavor enhancer in the late 20th century. It was discovered during research into alternatives to sodium-based flavor enhancers, which can contribute to hypertension and other health problems when consumed in excess.

Use in Food Industry

In the food industry, CDG is used as a flavor enhancer. It is particularly effective in improving the taste of low-sodium foods, which can otherwise be bland. CDG is used in a variety of food products, including processed foods, ready meals, and snacks. It is also used in the production of soy sauce and other condiments.

Health Effects

Research has shown that CDG can enhance the flavor of food without increasing sodium levels. This makes it a potentially beneficial additive for people who need to limit their sodium intake, such as those with hypertension or heart disease. However, more research is needed to fully understand the health effects of CDG.

Regulation

The use of calcium diglutamate in food products is regulated by the Food and Drug Administration (FDA) in the United States and by similar bodies in other countries. These organizations set limits on the amount of CDG that can be used in food products to ensure safety.

See Also

• Monosodium glutamate
• Food additive
• Sodium