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Calcium 5'-ribonucleotides are used primarily as flavor enhancers in processed foods.
Calcium 5’-ribonucleotides are primarily used in the food industry as a flavor enhancer.
Calcium 5'-ribonucleotides are mainly used in low sodium/salt products.
Molecular Formula: Approximately C₁₀H₁₁CaN₄O₈P and C₁₀H₁₂CaN₅O₈P components (reflecting the mixture)
Calcium 5′‑inosinate (Calcium IMP)
CAS Number: 8045‑13‑2 (sometimes listed as 80146‑85‑6 in older or alternate specifications)
Molecular Formula: C₁₀H₁₁CaN₄O₈P
Molecular Weight (anhydrous): ~386.19 g/mol
Calcium 5′‑guanylate (Calcium GMP)
CAS Number: 15816‑68‑9 (alternate registry may use 38966‑30‑2)
Molecular Formula: C₁₀H₁₂CaN₅O₈P
Molecular Weight (anhydrous): ~401.20 g/mol
E Number: E634 — Food additive for flavor enhancement
IUPAC / Descriptive Name: Mixture of calcium inosine-5′-monophosphate and calcium guanosine-5′-monophosphate
INS Number: 634 (International Numbering System for food additives)
SYNONYMS:
calcium, [(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-3H-purin-9-yl)oxolan-2-yl]methyl phosphate, calcium 5'-O-phosphonatoinosine, calcium guanosine-5'-monophosphate and calcium inosine-5'-monophosphate, calcium inosine-5'-monophosphate and calcium guanosine-5'-monophosphate, calcium ribonucleotides, Calcium ribonucleotides, Calcium 5′-O-phosphonatoinosine, Calcium guanylate and inosinate, E634 Calcium 5'-ribonucleotides supplier, E634 Calcium 5'-ribonucleotides wholesaler, E634 Calcium 5'-ribonucleotides producer, Calcium inosine-5′-monophosphate and calcium guanosine-5′-monophosphate, Calcium 5′-guanylate, Calcium guanylate, E634, Calcium 5′-ribonucleotide, calcium 5'-O-phosphonatoinosine, calcium guanosine-5'-monophosphate and calcium inosine-5'-monophosphate, calcium inosine-5'-monophosphate and calcium guanosine-5'-monophosphate, calcium ribonucleotides, calcium, [(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-3H-purin-9-yl)oxolan-2-yl]methyl phosphate, Calcium 5'-ribonucleotide
Calcium 5'-ribonucleotides is a mixture of calcium salts of Guanylic E626 and Inosinic Acid E630.
Calcium 5’-ribonucleotides refers to a food additive classified under the E-number E634.
Calcium 5'-ribonucleotides are a mixture of calcium salts of naturally occurring ribonucleotides, mainly inosine-5′-monophosphate (IMP) and guanosine-5′-monophosphate (GMP).
These are nucleotide derivatives that contribute to the umami flavor profile when used in foods, especially in combination with glutamate substances like monosodium glutamate (MSG).
Calcium 5'-ribonucleotides are a flavor enhancer food additive composed of calcium salts of nucleotide monophosphates such as IMP and GMP.
Calcium 5'-ribonucleotides are used widely in processed foods to boost umami taste—especially in reduced-sodium products—and functions through synergistic interaction with glutamate taste receptors.
Calcium 5'-ribonucleotides are generally considered safe for consumption within regulatory frameworks, though some countries restrict its use.
Calcium 5'-ribonucleotides’s synonyms include various calcium nucleotide salts and common trade or labeling names.
Calcium 5'-ribonucleotides is a mixture used as a flavor enhancer food additive.
Calcium 5'-ribonucleotides are listed as E number reference E634.
Calcium 5'-ribonucleotides are special compounds that come from breaking down RNA.
Calcium 5'-ribonucleotides, also designated as E634, is a food additive used mainly as an acidity regulator.
Calcium 5'-ribonucleotides are a ribonucleotide derivative, which is an organic compound that occurs naturally in living organisms, including yeast cells.
In the food industry, Calcium 5'-ribonucleotides are produced synthetically and used to regulate taste and improve the organoleptic characteristics of food products.
USES and APPLICATIONS of CALCIUM 5'-RIBONUCLEOTIDES:
Calcium 5'-ribonucleotides are used primarily as flavor enhancers in processed foods.
Calcium 5'-ribonucleotides‘s ability to intensify savory taste allows manufacturers to reduce overall sodium content without compromising perceived flavor intensity.
Calcium 5’-ribonucleotides are derived from the breakdown of RNA and are related to normal cellular metabolism (found in all living cells as components of RNA).
Calcium 5’-ribonucleotides are primarily used in the food industry as a flavor enhancer.
Calcium 5'-ribonucleotides are particularly effective in low-sodium/salt products because of their strong synergistic interaction with monosodium glutamate (MSG) and other flavor agents, thereby enhancing umami and savory taste.
Common applications of Calcium 5'-ribonucleotides include: Seasonings and spice blends, Instant noodles and soups, Snack foods such as chips and crackers, Sauces and ready meals, Processed meats and canned foods.
Calcium 5'-ribonucleotides are valued in food formulation for the ability to boost taste without increasing sodium content significantly.
Calcium 5'-ribonucleotides consist of a sugar called ribose, a phosphate group, and a calcium ion attached to the nucleotide.
These compounds are important for improving the taste of food, especially when combined with substances like MSG.
Calcium 5'-ribonucleotides work by interacting with specific receptors on our taste buds, known as calcium-sensing receptors (CaSR).
Calcium 5'-ribonucleotides helps to make flavors taste stronger and richer.
Because of their ability to enhance taste without adding extra salt or artificial flavor enhancers, calcium 5'-ribonucleotides are useful in creating more flavorful foods.
The umami taste is perceived as a savory taste found in foods such as meat and cheese.
Calcium 5'-ribonucleotides are widely used in the food industry as an additive in products such as soups, sauces, processed meats, snacks, cured meats, and in the production of fish preparations.
Calcium 5'-ribonucleotides act as an acidity regulator, improving flavor balance and adding depth of flavor.
Calcium 5'-ribonucleotides are used in many products.
Calcium 5'-ribonucleotides are mainly used in low sodium/salt products.
Calcium 5'-ribonucleotides are a flavor enhancer used predominantly in seasonings.
Calcium 5'-ribonucleotides is a mixture of the calcium salts of inosine monophosphate and guanosine monophosphate.
ORIGIN of CALCIUM 5'-RIBONUCLEOTIDES:
Calcium 5'-ribonucleotides is mixture of calcium salts of guanylic (E626) and inosinic acid (E630).
FUNCTION & CHARACTERISTICS of CALCIUM 5'-RIBONUCLEOTIDES:
Flavour enhancer.
Guanylates and inosinates do not have the specific umami taste but strongly enhance many other flavours, thereby reducing the amounts of salt or other flavour enhancers needed in a product.
PHYSICAL AND CHEMICAL PROPERTIES of CALCIUM 5'-RIBONUCLEOTIDES:
Calcium 5’-ribonucleotides occur as a white to off-white crystalline powder with no distinctive odor.
Calcium 5'-ribonucleotides are slightly soluble in water and do not dissolve well in non-polar solvents.
Typical formulations show high purity (around 97–100% on an anhydrous basis) with the principal components being calcium salts of IMP and GMP, which possess ionic phosphate groups coordinated with calcium ions.
In solution, pH generally falls in the neutral range (around pH 7–8).
Calcium 5'-ribonucleotides are stable under normal food processing temperatures but can degrade at very high heat or under extreme pH conditions.
MECHANISM OF FLAVOR ENHANCEMENT of CALCIUM 5'-RIBONUCLEOTIDES:
The umami taste mechanism involves specific taste receptors on the human tongue (notably the T1R1/T1R3 heterodimer).
Calcium 5'-ribonucleotides such as IMP and GMP interact with these receptors to enhance the perception of savory taste, especially when combined with glutamate.
This synergy increases taste intensity more than either component alone, enabling taste modulation in reduced-salt formulations.
PROPERTIES of CALCIUM 5'-RIBONUCLEOTIDES:
Calcium 5'-ribonucleotides are white crystalline powders with a characteristic odor and taste.
Calcium 5'-ribonucleotides are well soluble in water, making them easy to add to a variety of foods.
FUNCTIONAL CHARACTERISTICS of CALCIUM 5'-RIBONUCLEOTIDES:
*Flavor Enhancement:
Intense umami boost in savory foods
*Salt Reduction:
Calcium 5'-ribonucleotides help achieve taste with lower sodium content
*Synergistic:
Calcium 5'-ribonucleotides work strongly with glutamic acid compounds
*Food Formulations:
Common in processed and prepared foods
*Natural Origin:
Derived from RNA breakdown, present in biological tissues
WHERE TO BUY CALCIUM 5'-RIBONUCLEOTIDES?
Calcium 5'-ribonucleotides, labeled E634, are available at grocery stores and online retailers specializing in food ingredients.
Calcium 5'-ribonucleotides can also be found in wholesalers with raw materials for the food industry.
CALCIUM 5'-RIBONUCLEOTIDES AND THEIR FUNCTIONS IN FOOD
Calcium 5'-ribonucleotides acts as an acidity regulator in food products, helping to achieve the right balance of flavor and improving sensory characteristics.
Calcium 5'-ribonucleotides are one of many additives used in the food industry to ensure the quality and shelf life of food products.
PHYSICAL AND CHEMICAL PROPERTIES of CALCIUM 5'-RIBONUCLEOTIDES:
A white to nearly white crystal or powder.
No smell, slightly special taste.
Slightly soluble in water (the solubility of 5 '-inosinic acid calcium is 0.415g;5'-guanylate calcium is 0.062g.
All are every 100ml,30 ℃), insoluble in ether, ethanol and other organic solvents.
PRODUCTION METHOD of CALCIUM 5'-RIBONUCLEOTIDES:
Ribonucleic acid is extracted from yeast, and adenosine, guanosine, uridine and cytidine are obtained after chemical decomposition (mainly adenosine and guanosine).
After separation, adenosine is deaminated to obtain inosine, phosphorylated to obtain a solution containing 5'-inosinic acid and 5'-guanosine acid, calcium hydroxide is added, crystallized when the Ph value is 7.6, and finally dried.
PATHWAY of CALCIUM 5'-RIBONUCLEOTIDES:
Calcium 5'-ribonucleotides like inosine monophosphate (IMP) and guanosine monophosphate (GMP) help make umami taste stronger when combined with glutamate, such as in MSG (monosodium glutamate).
On their own, these compounds don’t taste very strong, but when Calcium 5'-ribonucleotides are present with glutamate, they boost the taste significantly.
This effect is known as synergism and is a key part of how the body detects umami flavor.
This process starts when glutamate and a 5′-ribonucleotide bind to the specific G-protein couple receptors known as the T1R1/T1R3 taste receptor on the tongue.
This forms a heterodimer and activates a signaling pathway inside the taste cell starting with the activation of a G-protein called Gα-gust.
This triggers the enzyme phospholipase Cβ2 to produce inositol trisphosphate (IP3) and diacylglycerol (DAG).
The production of IP3 leads to the release of calcium ions from storage, raising the calcium concentration in the cell.
This increase in calcium triggers the opening of ion channels and the release of neurotransmitters, such as ATP, which then travel to the brain through nerve signals.
These neurotransmitters play a key role in transmitting the umami taste sensation to the brain.
KOKUMI EFFECT of CALCIUM 5'-RIBONUCLEOTIDES:
Umami substances were founded by a Japanese scientist, Kikunae Ikeda.
While eating a dish with kombu, Ikeda had tasted something very similar to savory foods, being compared to fish or meat.
His curiosity led him to discover that L-glutamic acid was the source of inducing the unami taste.
The kokumi effect refers to a sensory enhancement in food where it amplifies existing flavors through the interaction of certain compounds, known as kokumi substances, with specific receptors in our taste buds called calcium-sensing receptors (CaSR).
These kokumi substances, such as γ-glutamyl peptides and glutathione, are naturally present in various foods and, when activated, enhance the overall flavor experience without introducing new tastes themselves.
MSG, known for providing the umami or savory taste, plays a crucial role in facilitating the kokumi effect.
When MSG is added to foods it promotes the binding of existing kokumi substances to their receptors.
This interaction intensifies the perception of other tastes like sweetness, saltiness, and fattiness.
HAPPEN of CALCIUM 5'-RIBONUCLEOTIDES:
Calcium 5'-ribonucleotides are present in every living cell.
Calcium 5'-ribonucleotides are derived from natural cell material.
Calcium 5'-ribonucleotides play an important role in protein metabolism.
Calcium 5'-ribonucleotides are a component of DNA and is therefore found in every cell.
PERMIT of CALCIUM 5'-RIBONUCLEOTIDES:
Calcium 5'-ribonucleotides is generally permitted, with exceptions for certain foods such as milk, butter, honey, or pasta.
The maximum permitted level is 500 mg/kg (calculated as guanylic acid).
Exception: seasoning (quantum satis).
PHYSICAL and CHEMICAL PROPERTIES of CALCIUM 5'-RIBONUCLEOTIDES:
Molecular Weight: 386.27103200
Appearance: white crystalline powder (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Flash Point: 32.00 °F. TCC (0.00 °C.) (est)
Soluble in: water, slightly
Odor Description: at 100.00 %. odorless
IUPAC / Descriptive Name: Mixture of calcium inosine-5′-monophosphate and calcium guanosine-5′-monophosphate
CAS Number: 38966-29-9
E Number: E634 — Food additive for flavor enhancement
INS Number: 634
Molecular Formula: Approximately C₁₀H₁₁CaN₄O₈P and C₁₀H₁₂CaN₅O₈P components
Form: White or off-white crystalline powder
SMILES: C1=NC2C(=NC(=NC2=O)N)N1C3C(C(C(O3)COP(=O)(O)O)O)O
InChI: InChI=1S/C10H14N5O8P/c11-10-13-7-4(8(18)14-10)12-2-15(7)9-6(17)5(16)3(23-9)1-22-24(19,20)21/h2-6,9,16-17H,1H2,(H2,11,14,18)(H2,19,20,21)
InChIKey: GZEMJRJMFKPWHB-UHFFFAOYSA-N
Compound Name: [5-(2-amino-6-oxo-5H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl dihydrogen phosphate
Molecular Formula: Approximately C₁₀H₁₁CaN₄O₈P and C₁₀H₁₂CaN₅O₈P components (reflecting the mixture)
Calcium 5′‑inosinate (Calcium IMP)
CAS Number: 8045‑13‑2 (sometimes listed as 80146‑85‑6 in older or alternate specifications)
Molecular Formula: C₁₀H₁₁CaN₄O₈P
Molecular Weight (anhydrous): ~386.19 g/mol
Calcium 5′‑guanylate (Calcium GMP)
CAS Number: 15816‑68‑9 (alternate registry may use 38966‑30‑2)
Molecular Formula: C₁₀H₁₂CaN₅O₈P
Molecular Weight (anhydrous): ~401.20 g/mol
E Number: E634 — Food additive for flavor enhancement
IUPAC / Descriptive Name: Mixture of calcium inosine-5′-monophosphate and calcium guanosine-5′-monophosphate
INS Number: 634 (International Numbering System for food additives)
FIRST AID MEASURES of CALCIUM 5'-RIBONUCLEOTIDES:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of CALCIUM 5'-RIBONUCLEOTIDES:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of CALCIUM 5'-RIBONUCLEOTIDES:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of CALCIUM 5'-RIBONUCLEOTIDES:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of CALCIUM 5'-RIBONUCLEOTIDES:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of CALCIUM 5'-RIBONUCLEOTIDES:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
