Calcium Guanylate E629
nucleotide_umami — Primarily synthetic.
Calcium 5'-guanylate
CAS: 5550-12-9
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 Guanylate?
Calcium guanylate is the calcium salt of guanylic acid, used as a flavor enhancer in processed foods. It provides nucleotide-based umami enhancement similar to other guanylate salts while contributing calcium rather than sodium or potassium. JECFA considers it acceptable with no ADI specified. EFSA confirmed safety. Approved in the EU and other jurisdictions for use as a flavor enhancer. Its use is less common than disodium guanylate (E627) in industrial applications.
? Did You Know?
In the EU, Calcium Guanylate 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 enzymatic degradation of RNA and neutralization with calcium hydroxide.