CALCIUM GUANYLATE

Calcium guanylate is used in the quantities on the recipes in all types of food, including alcoholic and non-alcoholic beverages.
Calcium guanylate is used to maintain ATP levels in the body.
As a food additive, Calcium guanylate is used as a flavor enhancer, particularly low-salt products, and has the E number E629.

CAS Number: 15816-68-9 and 38966-30-2 (alternative registry for the same compound)
EC/EINECS Number: Not explicitly assigned a classical ECHA EC number in the publicly available chemical inventory sources consulted (but the substance’s food additive identification is E629)
IUPAC Name: Calcium [(2R,3S,4R,5R)-5-(2-amino-6-oxo-1,6-dihydro-9H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate
E Number (Food Additive): E629 (Calcium guanylate)
Molecular Formula (anhydrous): C₁₀H₁₂CaN₅O₈P
Molecular Weight: ~401.28 g/mol

SYNONYMS:
Calcium guanylate, Calcium 5′-guanylate, Calcium guanosine-5′-monophosphate, 5′-Guanylic acid calcium salt, Calcium 5′-O-phosphonatoguanosine, 5′-Guanylic acid calcium salt (1:1), Calcium guanylates, E629 Calcium guanylate, Calcium 5′-guanylate, Calcium [(2R,3S,4R,5R)-5-(2-amino-6-oxo-1,6-dihydro-9H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate, 5′-Guanylic acid calcium salt, Calcium 5'-guanylate, Calcium guanylate, 5'-Guanylic acid, calcium salt, 8DB3O97A3G, 5'-Guanylic acid, calcium salt (1:1), 15816-68-9, INS NO.629, INS-629, CALCIUM GUAOSINE-5'-MONOPHOSPHATE, E-629, RefChem:573364, 38966-30-2, UNII-8DB3O97A3G, calcium, [(2R,3S,4R,5R)-5-(2-amino-6-oxo-1H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate, Guanosine 5'-monophosphate calcium salt, Guanylic acid calcium salt, SCHEMBL9650300, DTXSID40511549, Calcium 5'-O-phosphonatoguanosine, NG40772, Q5018832, Q27270220, calcium ((2R,3S,4R,5R)-5-(2-amino-6-oxo-1,6-dihydro-9H-purin-9-yl)-3,4-dihydroxytetrahydrofuran-2-yl)methyl phosphate, calcium guanylate, calcium guaosine-5'-monophosphate, calcium, [(2R,3S,4R,5R)-5-(2-amino-6-oxo-3H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate, Calcium 5'-guanylate, Guanylic acid calcium salt, calcium, [(2R,3S,4R,5R)-5-(2-amino-6-oxo-3H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate, 5'-Guanylic acid calcium salt, Calcium guanylate, Calcium 5'-O-phosphonatoguanosine

Calcium guanylate is a compound with formula Ca(C10H12O4N5PO4).
Calcium guanylate is the calcium salt of guanylic acid.
As a food additive, Calcium guanylate is used as a flavor enhancer and has the E number E629.

Calcium guanylate, also known as calcium 5'-guanylate, is the calcium salt of guanosine 5'-monophosphate (GMP), a naturally occurring ribonucleotide that forms a key component of RNA in all living cells.
With the chemical formula C₁₀H₁₂CaN₅O₈P·xH₂O and a CAS number of 38966-30-2, Calcium guanylate appears as an odorless, white or off-white crystalline powder that is sparingly soluble in water.

Safety evaluations by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) classify calcium guanylate as safe for use, assigning it a group acceptable daily intake (ADI) of "not specified" when consumed as part of guanylic acid salts, indicating low toxicity and no adverse effects at typical dietary levels.

Specifications limit impurities such as lead to no more than 1 mg/kg and ensure absence of detectable amino acids or related foreign substances through chromatographic tests.
Calcium guanylate, also designated as E629, is an organic chemical compound used as a food additive.

Calcium guanylate is the calcium salt of guanyl-5'-glutamic acid, which occurs naturally in living organisms, but can also be produced artificially.
In food, Calcium guanylate is found in the form of a white or colorless powder with a characteristic taste, which can be used as a flavor enhancer.

Calcium guanylate is a dietary supplement that contains calcium carbonate and guanosine 5'-monophosphate.
Calcium guanylate is a light-exposed supplement that contains phenolic acids, polycarboxylic acids, and cyclic nucleotide phosphodiesterases.
Calcium guanylate should not be taken by people with a history of kidney stones or those taking other supplements containing calcium.

Calcium guanylate may contain preservatives, excipients, or pharmaceutical ingredients for potency and stability purposes.
Calcium guanylate is a food additive with flavor enhancing role.
Calcium guanylate is the calcium salt of guanylic acid, a natural acid, component of ribonucleic acid.

For industrial use, Calcium guanylate is obtained from yeast or from sardines, having plant or animal origin.
Guanylates do not give the “umami” taste specific to glutamates, but have the ability to enhance a lot of natural flavors and tastes, thus allowing the required amount of salt to be reduced.

Calcium guanylate is the calcium salt of guanylic acid (guanosine 5′-monophosphate).
Calcium guanylate is a naturally occurring nucleotide salt present in all living cells as part of ribonucleic acid (RNA).

Commercially, Calcium guanylate is typically prepared by extraction from yeast extract or fish sources because RNA hydrolysis yields nucleotide monophosphates that can be isolated and combined with calcium.
Calcium guanylate does not possess a distinctive umami flavor by itself but functions as a synergistic flavor enhancer in combination with glutamates such as monosodium glutamate (MSG) or inosinate salts.

In formulation, calcium guanylate is often combined with other flavor enhancers such as MSG (E621) and disodium inosinate (E631).
The combination produces a pronounced savory effect greater than any single compound alone.
Calcium guanylate (E629) is a nucleotide-based food additive widely used to enhance savory and umami flavors in processed foods.

Calcium guanylate exists as a white, odorless crystalline powder that is sparingly soluble in water and functions synergistically with other flavor enhancers such as MSG.
Calcium guanylate has been evaluated for safety by international bodies and is generally regarded as safe at typical usage levels, but individuals with specific metabolic sensitivities (e.g., gout) may wish to moderate intake.

Calcium guanylate is a compound with formula Ca(C10H12O4N5PO4).
Calcium guanylate is the calcium salt of guanylic acid.
Calcium guanylate is present in all living cells as part of RNA, and is commercially prepared from yeast extract or fish.

USES and APPLICATIONS of CALCIUM GUANYLATE:
Calcium guanylate is used in the quantities on the recipes in all types of food, including alcoholic and non-alcoholic beverages.
Calcium guanylate is used to maintain ATP levels in the body.
Calcium guanylate has limited non-food applications, primarily in research and emerging pharmaceutical contexts.

As a nucleotide derivative, Calcium guanylate serves as a source of guanosine monophosphate (GMP) in cell culture media, supporting RNA synthesis and cellular processes in laboratory settings.
Suppliers market Calcium guanylate to pharmaceutical companies and academic institutions for such uses, where it contributes to the formulation of supplements aimed at nucleotide supplementation.

In biochemical research, calcium guanylate is employed in assays investigating umami taste receptors and nucleotide signaling pathways.
For instance, Calcium guanylate activates T1R1/T1R3 receptors in studies of taste perception, providing insights into sensory biology.
Additionally, guanylate salts find occasional use in animal feed as flavor enhancers to improve palatability, though this is less common than in human food products.

Industrial applications of Calcium guanylate are rare but include minor incorporation in cosmetics, where its nucleotide properties may support formulation stability.
The calcium component offers mild chelating effects, though not as a primary function.

Market analyses indicate that non-food uses, encompassing pharmaceuticals, cosmetics, and research, represent approximately 16% of the global guanylic acid market, significantly less than food applications.
As a food additive designated E629, calcium guanylate functions primarily as a flavor enhancer, often used in combination with other nucleotides like disodium inosinate to amplify umami taste in processed foods such as snacks, soups, and seasonings.

Calcium guanylate is produced commercially through extraction from yeast RNA or via enzymatic hydrolysis of RNA, ensuring high purity levels of at least 97% on a dry basis.
Calcium guanylate's pH in solution ranges from 7.0 to 8.0, and it exhibits characteristic UV absorption at 256 nm, aiding in quality control.

Calcium guanylate is widely used in the food industry as an additive in various food products, such as soups, broths, snacks, sauces, condiments, as well as in meat and fish products.
Calcium guanylate is also used in the production of instant foods, where it helps improve flavor and aroma.

Calcium guanylate is used in many products, mainly in low-salt/sodium products.
As a food additive, Calcium guanylate is used as a flavor enhancer, particularly low-salt products, and has the E number E629.
The primary use of calcium guanylate is as a food additive flavor enhancer.

Calcium guanylate is especially valued in food products where enhancement of savory or meaty taste is desired, and in low-salt or salt-reduced formulations where traditional salt levels are insufficient to achieve desired taste profiles.

In the food industry, calcium guanylate is widely used as a flavor enhancer, particularly to boost savory or umami taste, especially when sodium/salt levels are reduced in processed foods.
In the European food additive system, Calcium guanylate is identified as E629.

-Typical applications of Calcium guanylate include:
Processed soups and bouillon products.
Sauces and condiments.
Snack foods and seasonings.
Cured meats and ready-to-eat meals.
Salt substitutes and reduced sodium products.

-Calcium guanylate is used as a food additive:
Calcium guanylate functions primarily as an umami flavor enhancer in the food industry, amplifying savory tastes without imparting a distinct flavor on its own.

Calcium guanylate synergizes effectively with glutamates, such as monosodium glutamate (MSG), and inosinates—like disodium inosinate—to create the popular I+G blend, which can boost umami perception up to 8-fold at low concentrations of 0.01-0.1% (equivalent to 100-1000 mg/kg).
This synergy allows for enhanced flavor intensity while minimizing the need for higher levels of salt or other seasonings.

Calcium guanylate is commonly incorporated into low-sodium products such as soups, snacks, sauces, instant noodles, and seasonings, where it replaces or complements MSG to maintain palatability in reduced-salt formulations.
For example, in processed meats, gravies, and spice mixes, Calcium guanylate contributes to a meaty, savory profile, particularly in convenience foods and prepared meals.

Typical addition levels range from 50 to 500 mg/kg, depending on the product and desired flavor enhancement, authorized at quantum satis in most food categories in the EU, in accordance with Regulation (EC) No 1333/2008.
In the European Union, it is labeled as E629, while elsewhere it appears as "calcium guanylate" on ingredient lists.

Among its advantages, calcium guanylate is heat-stable during cooking and processing, water-dispersible for easy incorporation into aqueous systems, and derived naturally from yeast extracts, appealing to consumers seeking clean-label options.
This production method ensures food-grade purity while supporting Calcium guanylate's use in a variety of savory applications.

CALCIUM GUANYLATE AND ITS FUNCTIONS IN FOODS:
Calcium guanylate is mainly used as a flavor enhancer in the food industry.
Calcium guanylate's main function is to improve the flavor and aroma of food, making dishes more intense and appealing to consumers.
Calcium guanylate can also increase the shelf life of food products by preserving their sensory quality for longer.

FUNCTIONAL AND PERFORMANCE CHARACTERISTICS of CALCIUM GUANYLATE:
Calcium guanylate’s functionality in food applications includes:
*Flavor enhancement of savory/umami profiles.
*Salt reduction support, enabling lower sodium formulations.
*Synergistic interaction with glutamate and inosinate salts.
*Applicable in dry and aqueous food systems where controlled solubility is acceptable.

PROPERTIES OF CALCIUM GUANYLATE:
Calcium guanylate is water-soluble and has good thermal stability, making it resistant to high temperatures during food processing.
In addition, Calcium guanylate has the ability to improve and enhance the flavor of foods.

FUNCTION & CHARACTERISTICS of CALCIUM GUANYLATE:
Flavour enhancer.
Guanylic acid and guanylates do not have the specific umami taste but strongly enhance many other flavours, thereby reducing the amounts of salt needed in a product.

PHYSICAL AND CHEMICAL PROPERTIES of CALCIUM GUANYLATE:
Calcium guanylate is typically encountered as a white or off-white crystalline powder that is odorless.
Calcium guanylate is sparingly soluble in water, with solubility characteristics that make it suitable for dry food formulations and controlled dissolution where flavor release is needed.
In dilute aqueous solution, typical pH values are near neutral (7–8), consistent with a calcium salt of a nucleotide phosphate.
The structure includes a purine ring (guanine base), a ribose sugar, and a phosphate group coordinated with calcium ions.

MECHANISM OF FLAVOR ENHANCEMENT of CALCIUM GUANYLATE:
Although calcium guanylate itself does not possess a pure umami taste, its nucleotide components (guanosine monophosphate derivatives) interact with umami taste receptors on the tongue, enhancing the perception of savory flavors when used with glutamic acid salts.
This synergistic interaction allows food formulators to achieve intense flavor profiles with lower total sodium content, which is especially important for health-oriented foods.

CHEMICAL IDENTITY of CALCIUM GUANYLATE:
*Names and identifiers
Calcium guanylate, also known as the calcium salt of guanylic acid, is systematically named calcium [(2R,3S,4R,5R)-5-(2-amino-6-oxo-1H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate according to IUPAC nomenclature.
Common synonyms of Calcium guanylate include calcium 5'-guanylate, 5'-guanylic acid calcium salt, and calcium GMP.

In regulatory contexts, calcium guanylate is assigned the EU food additive code E629.
Calcium guanylate has CAS Registry Numbers 15816-68-9 (specific) and 38966-30-2 (non-specific).
Other unique identifiers include PubChem CID 135565649 and UNII 8DB3O97A3G.

*Molecular structure
Calcium guanylate, with the molecular formula C₁₀H₁₂CaN₅O₈P, is the calcium salt of guanosine 5'-monophosphate (GMP).
Calcium guanylate features a guanine nucleobase—a purine derivative with an amino group at position 2 and a keto group at position 6—attached via a β-N-glycosidic bond to the anomeric carbon (C1') of a D-ribofuranose sugar.

A phosphate group is esterified to the 5'-hydroxyl of the ribose, forming the monophosphate linkage characteristic of nucleotides.
In the salt form, the calcium cation (Ca²⁺) balances the dianionic phosphate [PO₄]²⁻ through ionic coordination, primarily involving electrostatic interactions with the negatively charged oxygen atoms of the phosphate.
The ribose sugar adopts a furanose ring conformation with defined stereochemistry at its four chiral centers: (2R,3S,4R,5R) configurations.

This β-D-ribofuranosyl arrangement positions the guanine base above the ring plane in the anti conformation relative to the glycosidic bond, which is typical for naturally occurring nucleosides.
The phosphate group at C5' is connected via a phosphoester bond to the ribose oxygen, and its deprotonated state enables the ionic association with Ca²⁺, often resulting in a hydrated structure (C₁₀H₁₂CaN₅O₈P · xH₂O) depending on preparation conditions.

Textually, the 2D structure depicts the bicyclic purine ring of guanine (a pyrimidine-imidazole fusion) bonded to the five-membered oxolane ring of ribose, with hydroxyl groups at C2' and C3', a hydroxymethyl phosphate chain at C5', and the Ca²⁺ ion nearby to indicate coordination.
In 3D representations, the molecule often shows a compact fold with the ribose in the C2'-endo or C3'-endo pucker, and the calcium ion bridging phosphate oxygens in a coordination sphere involving additional water molecules for stability.

WHERE TO BUY CALCIUM GUANYLATE?
Calcium guanylate (E629) is available in grocery stores and online stores specializing in selling products for the food industry.
Calcium guanylate can be found both in pure powder form and as an ingredient in ready-made blends for seasoning food.

PHYSICAL AND CHEMICAL PROPERTIES of CALCIUM GUANYLATE:
*Physical characteristics
Calcium guanylate appears as an odorless, white or off-white crystalline powder under standard conditions.
Calcium guanylate's molar mass is 401.28 g/mol, calculated from the molecular formula C₁₀H₁₂CaN₅O₈P.

The exact mass and monoisotopic mass of Calcium guanylate are both 401.0049402 Da.
Computed molecular descriptors include a complexity value of 586, a topological polar surface area of 207 Ų, four hydrogen bond donors, ten hydrogen bond acceptors, and three rotatable bonds.

These metrics provide insights into its structural features and potential interactions.
In terms of spectroscopic properties, calcium guanylate exhibits a maximum UV absorption at 256 nm when measured as a 20 mg/L solution in 0.01 N HCl.

*Solubility and stability
Calcium guanylate exhibits limited solubility in water, described as sparingly soluble, which aligns with its use in aqueous food formulations where partial dissolution is sufficient for flavor enhancement.
Calcium guanylate is insoluble in common organic solvents such as ethanol and acetone, limiting its solubility to polar media.

Calcium guanylate presents a neutral to slightly alkaline profile, with a 0.05% aqueous solution having a pH between 7.0 and 8.0.
This pH range contributes to its stability in typical food processing environments, which are often near neutral.

In terms of thermal stability, calcium guanylate demonstrates good resistance to moderate heat, as evidenced by a maximum loss on drying of 23.0% when heated at 120 °C for 4 hours, indicating minimal decomposition under these conditions relevant to cooking and processing.
Calcium guanylate remains stable in dry form under normal storage conditions.

OCCURRENCE AND PRODUCTION of CALCIUM GUANYLATE:
Natural occurrence
Guanosine monophosphate (GMP), the parent compound of calcium guanylate, occurs naturally as a key nucleotide constituent of ribonucleic acid (RNA) in all living organisms, including bacteria, plants, animals, and humans.

As one of the four canonical nucleotides in RNA (alongside AMP, CMP, and UMP), GMP is integral to genetic coding, protein synthesis, and cellular signaling processes, making it ubiquitous across biological systems.
Calcium guanylate is not the primary naturally occurring species, but free or bound GMP is present in virtually every cell type.

In natural food sources, GMP is found integrated into the nucleic acids of yeast, fish, meat, and plant tissues, where it contributes to the inherent flavor profiles, particularly umami taste through synergy with glutamates and other nucleotides.
It is notably present in yeast cells, such as those from Saccharomyces cerevisiae, and in animal-derived products like fish (e.g., sardines) and meats, as well as plant materials including mushrooms, tomatoes, and seaweeds.

Concentrations vary widely based on species, tissue type, and environmental factors, but GMP levels are generally higher in RNA-rich sources like dried yeast and fermented plant extracts compared to fresh meats, where it coexists with higher inosinate levels.
Extraction from these natural ribonucleic acids yields GMP, though the native form remains bound within cellular structures until processing or degradation occurs.

COMMERCIAL PRODUCTION of CALCIUM GUANYLATE:
Calcium guanylate is primarily produced industrially through the extraction and modification of guanosine monophosphate (GMP) derived from natural sources rich in ribonucleic acid (RNA).
The most common method involves the hydrolysis of RNA obtained from yeast, particularly Saccharomyces cerevisiae, or from fish such as sardines, to yield 5'-GMP, followed by conversion to the calcium salt via neutralization with a calcium compound.

This process ensures food-grade purity exceeding 98%, meeting standards for use as a flavor enhancer.
The production begins with RNA extraction from yeast cells or fish tissues, often as a byproduct of brewing or fishing industries.

Enzymatic hydrolysis using 5'-phosphodiesterase breaks down RNA into a mixture of 5'-ribonucleotides, including GMP, under controlled conditions (typically pH 5-7 and temperatures of 50-70°C) to maximize yield and specificity.
Chemical hydrolysis with acids or bases serves as an alternative but is less preferred due to potential degradation of the nucleotide.

The resulting GMP solution undergoes purification via ion-exchange chromatography or ultrafiltration to remove impurities, achieving concentrations suitable for salt formation.
Yields from this stage can reach 80-90% based on RNA input, optimized for industrial scalability.

To form calcium guanylate, the purified GMP (often as its sodium or free acid form) is neutralized with calcium hydroxide, calcium carbonate, or calcium chloride in an aqueous solution at pH 8.2-8.7 and temperatures of 85-95°C.
This reaction-crystallization step, conducted with stirring for 3-7 hours, precipitates the calcium salt directly, with molar ratios of calcium to GMP typically 1:1 to 3:1 for optimal crystallization.

The crystals are then cooled, separated by centrifugation, and dried under vacuum, yielding a product with 98.5-99.6% purity and low solubility in water below 50°C.
This method enhances productivity over traditional processes, allowing batch sizes up to several tons.

Alternative synthetic routes exist, starting from guanine derivatives through phosphorylation and ribosylation, but these are less common commercially due to higher costs and complexity compared to extraction methods.

No genetic engineering is typically involved in standard production.
Global output is closely linked to demand for flavor additives, with major production centered in Asia, particularly China and Japan, where facilities process thousands of tons annually to supply the food industry.

BIOLOGICAL ASPECTS of CALCIUM GUANYLATE:
Role in biochemistry
Guanosine monophosphate (GMP), the anionic form of guanylic acid found in calcium guanylate, serves as a fundamental nucleotide in biochemical processes.
Calcium guanylate acts as a building block for RNA synthesis during transcription, where it is incorporated into growing RNA chains by RNA polymerase enzymes.

Additionally, the triphosphate derivative, guanosine triphosphate (GTP), plays a key role in energy transfer within cells, analogous to ATP, powering processes such as protein synthesis on ribosomes and microtubule assembly.
A cyclic derivative, cyclic GMP (cGMP), functions as a critical second messenger in intracellular signaling pathways.

It mediates nitric oxide-induced vasodilation by activating protein kinase G, which leads to smooth muscle relaxation, and is essential in phototransduction within retinal cells, where it regulates sodium channels in response to light.
In cellular contexts, calcium ions modulate enzymes involved in GMP metabolism, such as guanylate cyclases, influencing cGMP production and thereby affecting calcium homeostasis and signaling cascades.

However, calcium guanylate as a compound does not directly participate in these enzymatic interactions.
From an evolutionary perspective, the guanine base in GMP contributes to genetic stability through its ability to form three hydrogen bonds with cytosine in DNA base pairs, providing greater thermal stability compared to adenine-thymine pairs with only two hydrogen bonds.

METABOLISM of CALCIUM GUANYLATE:
Calcium guanylate, upon ingestion, dissociates in the gastrointestinal tract, allowing the guanosine monophosphate (GMP) component to be digested primarily in the duodenum.
There, GMP undergoes dephosphorylation to form guanosine, which is actively absorbed across the intestinal mucosa, while purine bases diffuse passively; the calcium ions are absorbed separately through established intestinal calcium transport mechanisms.

Following absorption, guanosine is hydrolyzed to guanine, which is then deaminated to xanthine and subsequently oxidized to uric acid by the enzyme xanthine oxidase.

In humans, lacking urate oxidase, uric acid serves as the end product of this purine catabolic pathway.
Uric acid is excreted mainly via the kidneys, with approximately two-thirds eliminated in urine as sodium urate and the remainder degraded by gut microbiota, resulting in no accumulation in healthy individuals.

The metabolism of GMP from dietary sources is rapid, exhibiting a short half-life of approximately 1 hour, and contributes only minimally to the overall purine load due to the predominance of endogenous purine synthesis.
As a key precursor in RNA synthesis, small amounts of absorbed GMP may enter salvage pathways for nucleotide recycling, though dietary contributions remain negligible.

PHYSICAL and CHEMICAL PROPERTIES of CALCIUM GUANYLATE:
Chemical Name: Calcium guanylate
IUPAC Name: Calcium [(2R,3S,4R,5R)-5-(2-amino-6-oxo-1,6-dihydro-9H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate
CAS Number: 15816-68-9 and 38966-30-2
PubChem CID: 12856107
UNII: 8DB3O97A3G
EC/EINECS Number: Not explicitly assigned a classical ECHA EC number
E Number (Food Additive): E629
Molecular Formula (anhydrous): C₁₀H₁₂CaN₅O₈P
Molecular Weight: ~401.28 g/mol
Appearance: White to off-white crystals or powder
Odor: Odorless

Solubility: Sparingly soluble in water
Physical Form: Crystalline solid
pH (aqueous solution): ~7.0–8.0 in dilute solutions
Polar Nature: High polar surface area typical of nucleotide salts
Chemical Formula: C10H12CaN5O8P
Molar Mass: 401.285 g·mol−1
Molecular Weight: 401.28 g/mol
Hydrogen Bond Donor Count: 4
Hydrogen Bond Acceptor Count: 10
Rotatable Bond Count: 3
Exact Mass: 401.0049402 Da

Monoisotopic Mass: 401.0049402 Da
Topological Polar Surface Area: 207 Ų
Heavy Atom Count: 25
Formal Charge: 0
Complexity: 586
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 4
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 2

Compound Is Canonicalized: Yes
Appearance: white crystalline powder (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Soluble in: water, slightly
CAS No: 38966-30-2
Synonyms: Calcium 5'-guanylate, Guanylic acid calcium salt
Product Code: NG40772
MDL No: MFCD09952334
Chemical Formula: C10H12CaN5O8P
Molecular Weight: 401.28 g/mol
SMILES: C1=NC2=C(N1[C@H]3C@@H
O)N=C(NC2=O)N.[Ca+2]

FIRST AID MEASURES of CALCIUM GUANYLATE:
-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 GUANYLATE:
-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 GUANYLATE:
-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 GUANYLATE:
-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 GUANYLATE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of CALCIUM GUANYLATE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available