Calcium guanylate is a compound with formula Ca(C10H12O4N5PO4). It is the calcium salt of guanylic acid. is a compound formed by combining calcium with guanylate, a derivative of guanosine, which is a nucleoside involved in various biochemical processes. It is present in all living cells as part of RNA, and is commercially prepared from yeast extract or fish.
It is primarily used as a food additive, often for flavor enhancement, and it can act as a flavoring agent similar to monosodium glutamate (MSG) or disodium inosinate. The compound is sometimes used in processed foods to enhance the savory taste or umami flavor. As a food additive, it is used as a flavor enhancer, particularly low-salt products and has the E number E629.
Properties
- Chemical formula: C10H12CaN5O8P
- Molar mass: 401.285 g·mol−1
- Appearance: It appears as a white to off-white powder that is odorless and crystalline in nature.
- Solubility: It is slightly soluble in water and more soluble in slightly acidic conditions. It is less soluble in organic solvents.
- Taste: It is known for its umami taste, which is similar to that of monosodium glutamate (MSG). It is commonly used to enhance the savory flavors in food.
- Stability: It is relatively stable under normal storage conditions, though it should be kept in a dry environment to prevent it from absorbing moisture and clumping.
Occurrences
In Food Additives: Calcium guanylate is widely used in the food industry as a flavor enhancer. It is often used in combination with monosodium glutamate (MSG) and disodium inosinate to create a more pronounced umami flavor, enhancing the taste of processed foods like soups, snacks, canned vegetables, and sauces.
Natural Occurrence: It can be found naturally in some foods, particularly in fermented foods and seafood, where guanylate compounds contribute to the umami flavor. It is also naturally found in brewed products like beer or yeast extracts.
In Supplements and Pharmaceuticals: While not as common as other guanylate derivatives, calcium guanylate may occasionally be used in dietary supplements for its umami-like flavor properties or in pharmaceutical applications in combination with other compounds.
Uses in Industry
- Food Industry: Calcium guanylate is primarily used as a flavor enhancer in processed food.
- Cosmetics and Pharmaceuticals: Its use in these fields is less common, but it may be explored for its potential to enhance the taste of certain formulations or in formulations for its biological role.
Safety
The food-grade form of calcium guanylate is generally regarded as safe (GRAS) when used in the approved amounts by food regulatory agencies like the FDA. Like other flavor enhancers (e.g., MSG), it should be used in moderation. There is no direct evidence linking calcium guanylate to harmful effects at typical consumption levels, but people who are sensitive to similar compounds may need to monitor their intake.
