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Calcium guanylate is used as a flavor enhancer, particularly low-salt products and has the E number E629.
Calcium guanylate is used in many products, mainly in low-salt/sodium products.
Calcium guanylate is a food additive with flavor enhancing role.
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)
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, 5'-GUANYLIC ACID, CALCIUM SALT, 5'-GUANYLIC ACID, CALCIUM SALT (1:1), CALCIUM 5'-GUANYLATE, CALCIUM GUANYLATE, CALCIUM GUAOSINE-5'-MONOPHOSPHATE, E-629, INS NO.629, INS-629, Calcium guanylate, Calcium 5'-guanylate, Calcium guanylate, Calcium Guanylate, Calcium 5′-Guanylate, Calcium 5'-Guanylate, Calcium Guanosine-5′-Monophosphate, Calcium Guanosine 5′-Monophosphate, 5′-Guanylic Acid Calcium Salt, Guanylic Acid Calcium Salt, Calcium GMP, Calcium 5′-O-Phosphonatoguanosine, E629, INS 629, Calcium Guanylates, Calcium Salt of Guanylic Acid
Calcium Guanylate is the calcium salt of 5′-guanylic acid, a naturally occurring nucleotide that is found in RNA within all living cells.
Calcium guanylate is widely used as a flavor enhancer in the food industry and is identified by the food additive number E629.
Commercially, Calcium guanylate is typically produced from yeast extracts, fermentation processes, or fish-derived sources.
Calcium guanylate is valued for its ability to intensify savory (umami) flavors and improve overall taste perception, especially in reduced-sodium food products.
Calcium guanylate is a colorless to white crystals or powder
Calcium guanylate is created by combining guanosine monophosphate (GMP) - a natural compound present in all living cells - with calcium.
Like its potassium cousin, Calcium guanylate can be extracted from natural sources such as yeast, fish, or mushrooms, or produced through controlled fermentation using bacteria or yeast.
This process results in colorless to white crystals that are relatively stable and blend well into food products.
As a flavor enhancer, calcium guanylate intensifies savory and umami flavors in food, making dishes taste richer and more satisfying.
Calcium guanylate works particularly well when paired with other flavor enhancers like MSG, creating a synergistic effect that amplifies taste.
You'll typically find Calcium guanylate in processed and convenience foods such as instant noodles, soup mixes, seasoned snacks, processed meats, and frozen meals.
Calcium guanylate is generally recognized as safe and can be suitable for vegetarians and vegans when produced through fermentation, though those following strict plant-based diets should verify the source with manufacturers if derived from fish.
Unlike some other guanylates, Calcium guanylate may actually provide a small amount of dietary calcium.
Calcium guanylate is widely approved for use in foods around the world, and the quantities used are typically very small.
Calcium guanylate (CAS 38966-30-2), also known by its food additive designation E629, is the calcium salt of guanylic acid used as a flavor enhancer in processed food manufacturing.
Calcium guanylate is supplied as a white crystalline powder.
It is available in food-grade quality meeting specifications relevant to Calcium guanylate compliance under EU food additive regulations.
Calcium guanylate also meets equivalent frameworks in other global markets.
Pharmaceutical-grade material is available for buyers requiring documentation aligned with compendial or GMP sourcing standards.
Calcium Guanylate is the calcium salt of guanylic acid E626.
Guanylic acid is a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell.
Calcium guanylate is thus part of all cells in all living organisms.
Calcium guanylate is commercially prepared from yeast extract or sardines.
Calcium Guanylate is found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, packet soup.
Guanylates are generally produced from yeasts, but partly also from fish.
They may thus not suitable for vegans and vegetarians.
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.
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 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.
Calcium Guanylate is the calcium salt of guanylic acid (guanosine 5'-monophosphate), with the chemical formula Ca(C10H12O4N5PO4).
Calcium guanylate is a naturally occurring nucleotide found in all living cells as a component of ribonucleic acid (RNA).
Calcium Guanylate is commonly found in instant noodles, potato chips, snacks, savory rice, tinned vegetables, cured meats, packet soups, broths, sauces, and condiments.
Calcium guanylate appears as a white or colorless crystalline powder that is water-soluble and heat-stable.
Calcium guanylate (E629) is a flavor enhancer found in a wide variety of processed products.
Think of chips, savory snacks, meat products, and convenience foods such as ready-made meals and soups.
Calcium guanylate is the calcium salt of guanylic acid (E626), a substance that occurs naturally in mushrooms (especially shiitake), pork, and chicken.
For use as an E-number, Calcium guanylate is usually produced via a process involving yeast and enzymes.
Sometimes, calcium guanylate is also extracted from sardines, which means it is not always suitable for vegetarians or vegans.
Calcium guanylate belongs to the group of ribonucleotides, substances that perform various functions in cells.
When added to food, Calcium guanylate enhances the savory, umami-like flavor.
Calcium guanylate is more potent than the better-known glutamates (such as E621), meaning less is needed.
This makes Calcium guanylate popular among manufacturers who want to reduce the salt content of their products.
There are a few groups that need to be extra careful.
People with gout are advised against using guanylates, because these substances are converted into purines in the body, which can worsen gout symptoms.
People with asthma may react sensitively to guanylic acid and guanylates.
From the perspective of conscious nutrition, it is good to know that calcium guanylate is a synthetically produced additive found primarily in highly processed products.
If you prefer to choose natural flavor-enhancing ingredients, consider dried shiitake mushrooms, tomatoes, or yeast.
These naturally contain similar substances and also impart a rich umami flavor to your dishes.
USES and APPLICATIONS of CALCIUM GUANYLATE:
Calcium guanylate is commonly used in combination with other flavor enhancers such as disodium inosinate and monosodium glutamate (MSG).
Calcium guanylate belongs to the nucleotide family of umami-potentiating compounds, functioning synergistically with glutamates to intensify savory taste profiles at low use levels in various applications.
In processed and convenience foods, including soups, sauces, snack seasonings, and instant noodles, Calcium guanylate amplifies umami character when blended with monosodium glutamate or disodium inosinate.
This synergy reduces the total flavor additive load required for a product.
Manufacturers of low-sodium formulations use Calcium guanylate to maintain taste intensity while cutting salt content effectively.
This provides a commercially significant benefit in reformulation projects.
In pharmaceutical applications, Calcium guanylate serves as a nucleotide source in specialized nutritional products and oral formulations.
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.
As a food additive, Calcium guanylate is used as a flavor enhancer, particularly low-salt products and has the E number E629.
Calcium guanylate is used in many products, mainly in low-salt/sodium products.
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 used in the quantities on the recipes in all types of food, including alcoholic and non-alcoholic beverages.
As a food additive, Calcium guanylate is classified as a flavor enhancer and is widely used in the food industry to intensify umami flavors, often in combination with monosodium glutamate (MSG) and other nucleotide enhancers such as disodium inosinate (E631).
-Food Industry uses of Calcium guanylate:
Calcium guanylate is primarily used as a flavor enhancer in: Soups, Broths, Instant noodles, Snack foods, Seasoning blends, Savory sauces, Frozen meals, Processed meats, Plant-based meat alternatives, Reduced-sodium products, Convenience foods.
In these products, Calcium guanylate helps create a stronger savory profile while reducing the need for salt.
-Flavor Formulation uses of Calcium guanylate:
Flavor manufacturers use calcium guanylate in: Umami flavor systems, Meat flavor formulations, Seafood flavor bases, Savory seasoning compounds, Fermented food flavor enhancement.
Calcium guanylate's ability to strengthen flavor perception makes it valuable in premium flavor development.
-Nutritional and Functional Foods use of Calcium guanylate:
Calcium guanylate may be incorporated into: Functional food products, Dietary formulations,
Nutritional supplements requiring flavor optimization.
Calcium guanylate's primary role remains sensory enhancement rather than nutritional supplementation.
CHARACTERISTICS of CALCIUM GUANYLATE:
Calcium guanylate belongs to a group of compounds known as ribonucleotides.
Unlike some flavor additives that contribute a strong taste of their own, calcium guanylate primarily functions by enhancing and amplifying existing flavors.
Calcium guanylate is particularly effective at increasing umami perception, making foods taste richer, fuller, and more savory.
Calcium guanylate naturally occurs in biological systems because guanylic acid is one of the building blocks of RNA.
This natural occurrence contributes to Calcium guanylate's acceptance in food applications.
Calcium guanylate is often selected for low-sodium formulations because it can boost flavor intensity without requiring additional salt.
Another important characteristic is its strong synergistic effect with glutamates.
When combined with MSG or naturally occurring glutamates, calcium guanylate can significantly enhance savory flavor while allowing manufacturers to reduce sodium content.
SOURCE of CALCIUM GUANYLATE:
This is where the halal analysis becomes critical.
Calcium guanylate can be derived from multiple sources, and the source directly impacts the Islamic ruling:
*Yeast extract (microbial fermentation) - The most common commercial production method
*Sardines and other fish - A traditional source, particularly in East Asia
*Bacterial fermentation (using Bacillus subtilis) - A synthetic production route
*Other animal tissues - Less common but possible
Because of this dual-source nature, the origin of Calcium guanylate in any given product cannot be assumed without verification from the manufacturer or a halal certification body.
A "suitable for vegetarian" label on the packaging generally indicates a plant or microbial source.
BENEFITS of CALCIUM GUANYLATE:
One of the most significant benefits of calcium guanylate is its ability to improve flavor intensity at very low concentrations.
Small amounts can produce noticeable improvements in taste quality.
Another major advantage of Calcium guanylate is sodium reduction.
Because calcium guanylate enhances savory taste, manufacturers can lower salt levels while maintaining consumer acceptance.
Calcium guanylate also works synergistically with glutamates, creating flavor enhancement effects much greater than either ingredient alone.
This synergy is particularly important in soups, sauces, snacks, and processed foods.
Calcium guanylate contributes to a fuller mouthfeel and longer-lasting flavor perception.
Foods often taste richer and more complex when it is present.
Because Calcium guanylate originates from naturally occurring nucleotides found in living organisms, it is generally considered a biologically familiar substance.
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.
ADDITIONAL TECHNICAL INFORMATION of CALCIUM GUANYLATE:
Calcium guanylate belongs to the guanylate family of flavor enhancers, which includes guanylic acid and various guanylate salts.
The flavor-enhancing activity originates from the guanosine monophosphate (GMP) structure.
Calcium guanylate itself does not provide a strong umami taste.
Instead, Calcium guanylate dramatically boosts the perception of naturally occurring glutamates and amino acids in foods.
This mechanism explains why calcium guanylate is often used alongside MSG, yeast extracts, hydrolyzed vegetable proteins, and fermented flavor ingredients.
Commercial production generally involves purification of guanylic acid obtained from fermentation or biological sources followed by neutralization with calcium compounds to form the calcium salt.
Calcium guanylate remains an important ingredient in modern food formulation because it supports clean flavor profiles, sodium reduction strategies, and enhanced consumer sensory experiences.
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.
ORIGIN of CALCIUM GUANYLATE:
Calcium salt of guanylic acid (E626), Calcium guanylate, a natural acid, which is part of ribonucleic acid, one of the genetic carrier molecules in the cell.
Calcium guanylate is thus part of all cells in all living organisms.
Commercially prepared from yeast extract or sardines.
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]
Common Name: Calcium Guanylate
Food Additive Number: E629
IUPAC Name: Calcium 5′-guanylate
Chemical Type: Calcium salt of guanylic acid
CAS Number: 15816-68-9
Alternative CAS Number: 38966-30-2 (non-specific registry)
EC Number: No consistently assigned EC number found in major public sources
Molecular Formula: C10H12CaN5O8P
Molecular Weight: 401.28 g/mol
PubChem CID: 12856107
ChemSpider ID: 18598951
UNII: 8DB3O97A3G
Appearance: White to off-white crystalline powder
Physical State: Solid
Odor: Practically odorless
Taste: Mild savory/umami flavor
Solubility in Water: Soluble
Solubility in Alcohol: Slightly soluble to insoluble
Hygroscopicity: Slightly hygroscopic
Particle Nature: Fine crystalline powder
Stability: Stable under normal storage conditions
Chemical Class: Nucleotide salt
Parent Acid: Guanylic Acid (GMP)
Ionic Nature: Calcium salt
pH Behavior: Slightly acidic to neutral aqueous solutions
Thermal Stability: Stable during normal food processing
Hydrolysis Sensitivity: Can slowly degrade under extreme acidic or alkaline conditions
Reactivity: Low chemical reactivity under normal conditions
Molecular Structure: Purine nucleotide phosphate calcium complex
Biological Origin: Naturally present in RNA
Flavor Activity: Strong flavor-enhancing synergist
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
