Calcium guanylate

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Calcium guanylate

Calcium guanylate is a calcium salt of guanylic acid and is one of the many nucleotides that are used as food additives. As a food additive, it is known by its E number, E579, and is used primarily as a flavor enhancer. Calcium guanylate is often found in combination with other nucleotides such as disodium guanylate (E627) and disodium inosinate (E631) as they have a synergistic effect in enhancing flavors, especially in savory foods.

Overview

Calcium guanylate is derived from guanylic acid, which in turn is obtained from yeast extract or fish. It is soluble in water and has a slight salty taste. The compound is utilized in various food products, including snacks, soups, sauces, and seasonings, to enhance their flavor by providing a umami taste, which is one of the five basic tastes alongside sweet, sour, bitter, and salty.

Usage

The primary use of calcium guanylate is as a flavor enhancer. It is especially effective in making savory food products taste more delicious without adding excessive amounts of sodium, making it a favorable option for food manufacturers aiming to reduce the sodium content in their products. When used in conjunction with other nucleotides like disodium guanylate and disodium inosinate, the umami effect is significantly amplified, allowing for even lower usage levels of each nucleotide.

Safety and Regulations

The safety of calcium guanylate as a food additive has been evaluated by various international regulatory bodies. The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) Joint Expert Committee on Food Additives (JECFA) have assessed calcium guanylate and other guanylates, deeming them safe for consumption within certain limits. Similarly, regulatory agencies in the European Union, the United States, and other regions have approved its use in food, subject to concentration limits to prevent overconsumption.

Health Considerations

While calcium guanylate is considered safe for the general population, individuals with specific health conditions, such as gout or asthma, may need to avoid foods containing nucleotides like calcium guanylate. There is also a consideration for those with glutamate sensitivity, as the umami flavor is closely associated with glutamate, although nucleotides themselves do not contain this amino acid.

Conclusion

Calcium guanylate serves as an important flavor enhancer in the food industry, offering the possibility to enhance the taste of food products while potentially reducing sodium content. Its use, regulated by international and national bodies, is deemed safe within the prescribed limits, making it a common ingredient in many processed foods.

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