Calcium inosinate
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Description
E633, also known as calcium inosinate, is a food additive belonging to the category of flavor enhancers. It is the calcium salt of inosinic acid, a nucleotide naturally found in animal and plant cells, especially in muscle tissues. Industrially, calcium inosinate is mainly obtained by bacterial fermentation of sugars (such as glucose) using genetically modified strains of Bacillus subtilis or Escherichia coli, or by extraction from fish or meat broth. It is then purified and converted into its calcium salt.
It is a white or almost white crystalline powder, odorless, with a characteristic umami taste. It is soluble in water and slightly soluble in ethanol. Its main function is to enhance umami flavor, especially in combination with monosodium glutamate (E621), with which it synergizes to enhance the flavor of foods.
The history of calcium inosinate as an additive dates back to the early 20th century, when inosinic acid was identified as a flavor component of fish broth. Its use as a flavor enhancer became popular in Japan and later spread worldwide. In the European Union, E633 has been authorized as a food additive since 1995, regulated by Regulation (EC) No 1333/2008. The European Food Safety Authority (EFSA) has evaluated its safety several times, most recently in 2019, establishing an Acceptable Daily Intake (ADI) of 120 mg/kg body weight per day for the sum of inosinates and guanylates (E626-E633). The World Health Organization (WHO) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have also evaluated calcium inosinate, assigning a similar ADI.
Overall, it is considered a safe additive in the amounts used in foods. Regarding labeling, it must appear in the ingredient list with its name or E number. No specific maximum limits have been set for each food; instead, it is used according to good manufacturing practices (quantum satis), i.e., the amount necessary to achieve the desired effect, provided it does not exceed the ADI.
E633 is mainly used as a flavor enhancer in a wide variety of processed foods. Its function is to enhance umami flavor, providing a sense of fullness and roundness on the palate. It is used in soups, broths, sauces, seasonings, snacks, potato chips, processed meat products (such as sausages and hams), prepared dishes, frozen foods, and in some snack products.
In the Spanish market, it is commonly found in brands of instant soups, bouillon cubes, bagged potato chips, and spice mixes. According to Regulation (EC) No 1333/2008, calcium inosinate is authorized in most food categories without a specific maximum limit, following the quantum satis principle. This means it can be used in the amount necessary to achieve the desired technological effect, provided the ADI is not exceeded.
Compared to the US FDA, calcium inosinate is considered Generally Recognized as Safe (GRAS) and its use has no specific limits, similar to the EU. In Japan, where umami is highly valued, its use is widespread and also permitted without specific quantitative limits.
Calcium inosinate (E633) has been evaluated by EFSA and JECFA, concluding that it is safe for the general population at the doses used as a food additive. No significant adverse effects in humans have been documented following consumption in normal amounts. Toxicological studies in animals have shown no acute or chronic toxicity, genotoxicity, or carcinogenicity.
The biological mechanism of calcium inosinate involves its hydrolysis to inosine and subsequently to uric acid, so in people with hyperuricemia or gout there could be a theoretical concern, but the amount contributed by foods is minimal compared to endogenous uric acid production. No specific sensitive populations have been identified, although people with fish allergy (if obtained from that source) could have reactions, but the purified product is usually allergen-free.
No interactions with medications are known. EFSA and WHO conclude that calcium inosinate poses no health risk under authorized conditions of use.
- Calcium inosinate
- Calcium inosinate
- Calcium inosinate
- 5'-inosinate de calcio
- 5'-inosinate cálcico
- Calcium inosinate
- Inosine-5'-monophosphate calcium salt
- Calcium salt of inosinic acid
- Calcium IMP
- Calcium inosinate hydrate
- Inosine-5'-monophosphate calcium
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