Calcium diglutamate
Score impact
-0.10
points/product
Description
E623, known as calcium diglutamate, is a food additive classified as a flavor enhancer. It is the calcium salt of glutamic acid, a non-essential amino acid naturally present in many foods such as tomatoes, cheeses, and mushrooms. Its main function is to enhance the umami taste, the fifth basic taste, providing a feeling of fullness and roundness on the palate.
Industrially, calcium diglutamate is obtained by bacterial fermentation of molasses or starch, similar to the process for monosodium glutamate (E621). It is then neutralized with calcium hydroxide to form the calcium salt. It is a white crystalline powder, odorless, with a slightly salty and umami taste. It is soluble in water and stable under normal processing and storage conditions.
Its history as an additive dates back to the discovery of umami by Japanese scientist Kikunae Ikeda in 1908. Although monosodium glutamate was the first to be commercialized, calcium diglutamate was later developed as an alternative to reduce sodium or for specific applications. In the European Union, it was authorized as a food additive after evaluations by the European Food Safety Authority (EFSA) and the World Health Organization (WHO).
EFSA has re-evaluated the safety of all glutamates, including E623, establishing an Acceptable Daily Intake (ADI) of 30 mg/kg body weight per day for the sum of glutamic acid and its salts (expressed as glutamic acid). This ADI is considered safe for the general population, including children and adults. WHO, through the Joint FAO/WHO Expert Committee on Food Additives (JECFA), has also evaluated these compounds and has not identified significant risks at authorized use levels.
Regarding food safety, calcium diglutamate is considered safe for human consumption in usual amounts. No serious adverse effects have been documented in animal or human studies. However, some people may experience sensitivity to glutamate, with mild symptoms such as headache or dry mouth, although this is more common with monosodium glutamate. EFSA concludes that there is no evidence that E623 poses a health risk under authorized conditions of use.
On labeling, it must appear as "calcium diglutamate" or with its E number (E623). It is important for consumers to be aware of its presence, especially those following low-sodium diets or who are sensitive to glutamate.
Calcium diglutamate is mainly used in processed foods to enhance umami flavor, allowing a reduction in sodium content by partially replacing common salt. It is found in broths and soups, sauces (such as soy sauce or prepared sauces), savory snacks, prepared dishes, sausages and meat products, as well as in condiments and spice mixes. In the Spanish market, it is common in brands of concentrated broths, flavored potato chips, and pre-cooked meals.
According to EC Regulation 1333/2008, E623 is authorized in the European Union with limits that vary by food category. For example, in soups and broths, the maximum dose is 10 g/kg (expressed as glutamic acid). In sauces and condiments, it can be up to 20 g/kg. In snacks, the limit is 10 g/kg. These limits are designed to ensure that total intake does not exceed the ADI.
In comparison with the US FDA, calcium diglutamate is considered generally recognized as safe (GRAS) when used according to good manufacturing practices, without specific limits. Japan also allows it, although monosodium glutamate is more common. The key difference is that the EU sets maximum limits for each category, while the US relies on manufacturer discretion.
Documented side effects of calcium diglutamate are rare and generally mild. Like other glutamates, it may cause the so-called 'Chinese restaurant syndrome' in sensitive individuals, which includes symptoms such as headache, facial flushing, sweating, facial pressure, or numbness. However, these effects are rare and have not been confirmed in controlled studies specifically with E623. EFSA notes that there is no conclusive evidence that glutamate causes these symptoms in the general population.
The biological mechanism of glutamate as an excitatory neurotransmitter has raised theoretical concern, but dietary glutamate does not cross the blood-brain barrier in significant amounts, so it does not affect the central nervous system. Sensitive populations include people with severe asthma or glutamate intolerance, although there are no specific data for calcium diglutamate.
No drug interactions have been reported. EFSA and WHO conclude that E623 is safe at authorized doses, with no significant adverse effects. The ADI of 30 mg/kg/day (expressed as glutamic acid) includes a wide safety margin. Long-term animal studies have shown no toxicity or carcinogenicity. Therefore, for most consumers, calcium diglutamate does not pose a health risk.
- Calcium diglutamate
- Calcium glutamate
- Glutamic acid calcium salt
- E-623
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