Calcium Diglutamate E623
umami — Primarily synthetic.
Calcium di-L-glutamate
CAS: 19238-49-4
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Calcium Diglutamate?
Calcium diglutamate is the calcium salt of glutamic acid, used as a flavor enhancer with umami properties similar to MSG but contributing calcium rather than sodium. It is used in specific food applications including dried soups and seasonings. JECFA considers it acceptable with no ADI specified. EFSA reviewed glutamate salts in 2017, noting that dietary free glutamate (from all sources) contributes to umami taste perception and is a normal dietary component. Approved in EU and other jurisdictions for use as a flavor enhancer.
? Did You Know?
In the EU, Calcium Diglutamate has a "quantum satis" authorization — Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.
Detailed Regulatory Assessment
United States (FDA)
Generally recognized as safe
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Produced by neutralizing glutamic acid with calcium hydroxide or calcium carbonate.