PRODUCTS

CALCIUM INOSINATE

Calcium inosinate is widely utilized in the production of meat-flavored products, seafood-based seasonings, bouillon cubes, stock powders, savory snack seasonings, and culinary flavor preparations.
Calcium inosinate is primarily used as a flavor enhancer in the food industry, where it helps intensify savory and umami flavors.
Calcium inosinate is commonly added to soups, broths, instant noodles, seasoning blends, snack foods, processed meats, frozen meals, ready-to-eat products, savory sauces, and convenience foods.

CAS Number: 38966-29-9
EC/EINECS Number: 233-140-8 (listed under EU food additive specifications)
Chemical Name: Calcium inosine-5′-monophosphate
Food Additive (E Number): E633
Molecular Formula: C₁₀H₁₁CaN₄O₈P (anhydrous)
Molar Mass: ≈ 386.19 g/mol

SYNONYMS:
Calcium 5′-inosinate, Calcium [(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-1,6-dihydro-9H-purin-9-yl)oxolan-2-yl]methyl phosphate, Calcium inosine-5′-monophosphate, E633, Calcium 5'-inosinate, Calcium inosinate, Ins No.633, 3387-37-9, Calcium inosine-5'-monophosphate, Inosinic acid, calcium salt, INS-633, DE2I245H9C, 5'-Inosinic acid, calcium salt (1:1), E-633, RefChem:573365, 38966-29-9, 3387-37-9 (1:1 SALT), UNII-DE2I245H9C, calcium, [(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-1H-purin-9-yl)oxolan-2-yl]methyl phosphate, 38966-29-9, Calcium 5-inosinate, inosine monophosphate calcium, 5'-Inosinicacid,calcium salt, SCHEMBL1030877, SCHEMBL1030880, Calcium 5'-O-phosphonatoinosine, DTXSID00628642, Q725037, Calcium ((2R,3S,4R,5R)-3,4-dihydroxy-5-(6-hydroxy-9H-purin-9-yl)tetrahydrofuran-2-yl)methyl phosphate, Calcium inosinate, Calcium inosine-5′-monophosphate, E633, Calcium 5′-inosinate, Inosinic acid calcium salt, INS-633, Calcium 5′-O-phosphonatoinosine, Inosine monophosphate calcium salt, Inosinic acid, calcium salt (1:1), Calcium IMP ([turn0search7][turn0search3]), calcium inosinate, calcium inosine-5'-monophosphate, calcium, [(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-3H-purin-9-yl)oxolan-2-yl]methyl phosphate, Calcium Inosinate, Calcium 5′-Inosinate, Calcium 5'-Inosinate, Calcium Inosine-5′-Monophosphate, Calcium Inosine 5′-Monophosphate, Calcium IMP, Inosinic Acid Calcium Salt, 5′-Inosinic Acid Calcium Salt, Calcium 5′-O-Phosphonatoinosine, Calcium Inosine Monophosphate, Calcium Salt of Inosinic Acid, E633, INS 633, Calcium IMP Salt, Calcium Nucleotide Flavor Enhancer, Calcium 5'-inosinate, Calcium inosinate, Ins No.633, 3387-37-9, Calcium inosine-5'-monophosphate, Inosinic acid, calcium salt, INS-633, DE2I245H9C, 5'-Inosinic acid, calcium salt (1:1), E-633, RefChem:573365, 38966-29-9; 3387-37-9 (1:1 SALT), UNII-DE2I245H9C, calcium;[(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-1H-purin-9-yl)oxolan-2-yl]methyl phosphate, 38966-29-9, Calcium 5-inosinate, inosine monophosphate calcium, SCHEMBL1030877, SCHEMBL1030880, Calcium 5'-O-phosphonatoinosine, DTXSID00628642, Q725037, Calcium ((2R,3S,4R,5R)-3,4-dihydroxy-5-(6-hydroxy-9H-purin-9-yl)tetrahydrofuran-2-yl)methyl phosphate, calcium inosinate, calcium inosine-5'-monophosphate, calcium;[(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-3H-purin-9-yl)oxolan-2-yl]methyl phosphate

Calcium inosinate is a food additive with flavor enhancing role.
Calcium inosinate is the calcium salt of inosinic acid.
For industrial use, it is obtained by bacterial fermentation of sugars or from meat or sardines, having plant or animal origin.

Inosinates 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 the required amount of salt to be reduced.
Calcium inosinate is one of the food additives, mainly used as an acidity regulator and flavor enhancer.

Calcium inosinate is the calcium salt of inosinic acid, obtained naturally from certain sources, but also produced synthetically.
Calcium inosinate is found in food formulation under the name E633 and is often added to food products to improve their taste and flavor, especially in the food industry.
Calcium inosinate (E633) is a white or crystalline powder with water-soluble properties.

Calcium inosinate has the ability to improve the taste and flavor of food products, especially meats, soups, snacks and condiments.
Source: inosinic acid from meat extract or from dried sardines or microbiological fermentation.
Calcium inosinate is a calcium salt of the nucleoside inosine.

Under the E number E633, Calcium inosinate is a food additive used as a flavor enhancer.
Calcium inosinate is the calcium salt of inosinic acid (inosine-5′-monophosphate, IMP), a naturally occurring nucleotide found in animal tissues and many living organisms.
Calcium inosinate (CAS 38966-29-9), also known as E633, is the calcium salt form of inosine-5'-monophosphate used as a flavor enhancer in food manufacturing.

Calcium inosinate functions synergistically with glutamates to amplify savory, umami taste profiles at low use levels, reducing the need for sodium-based flavor compounds.
Calcium inosinate is supplied as a white to off-white crystalline powder.
Food-grade material of Calcium inosinate is the standard commercial form, with specifications aligned to FCC requirements.

Pharmaceutical-grade material of Calcium inosinate is available for buyers requiring tighter specification compliance in nutraceutical or healthcare product manufacturing.
Calcium inosinate is a food additive with a flavor-enhancing role.
Calcium inosinate is the calcium salt of inosinic acid.

Calcium inosinate, listed as E633, serves as an effective flavour intensifier often used in numerous processed foods.
While Calcium inosinate's benefits in improving taste are clear, its halal status remains uncertain unless the source is explicitly stated.
Calcium inosinate is a flavor enhancer that appears as colorless to white crystals.

Like its cousin E632, Calcium inosinate can be derived from animal sources such as meat and fish, but is now typically produced through controlled microbial fermentation.
This process involves cultivating specific microorganisms that naturally produce Calcium inosinate, which is then purified and combined with calcium to create the final additive.
As a flavor enhancer, calcium inosinate works by amplifying the existing tastes in food, particularly savory and umami flavors that give food a rich, satisfying quality.

You'll commonly find Calcium inosinate in processed and packaged foods including instant noodles, potato chips, seasoning blends, bouillon cubes, and various snack foods.
Calcium inosinate is often used in combination with other flavor enhancers to create a more complex and appealing taste profile.
The modern, fermentation-produced version is generally suitable for vegetarians and vegans, making Calcium inosinate more widely acceptable than older animal-derived versions.

Calcium inosinate's recognized as safe by food regulatory agencies around the world.
Those following specific religious dietary requirements should verify the production source, as this can impact whether the ingredient meets halal or kosher standards.

Calcium inosinate, labelled as E633, is often listed under names like calcium salt of inosinic acid or calcium 5'-inosinate.
Calcium inosinate works as a flavour enhancer, added to various processed foods to improve their taste.

USES and APPLICATIONS of CALCIUM INOSINATE:
In the flavor manufacturing industry, calcium inosinate serves as a key component in advanced umami flavor systems and customized seasoning blends.
Calcium inosinate is frequently used in combination with calcium guanylate, disodium inosinate, and disodium guanylate to create balanced flavor profiles in processed foods.
Calcium inosinate is also used in certain nutritional and functional food products where improved palatability is desired.

Its effectiveness at very low concentrations, excellent flavor-enhancing properties, and compatibility with a wide variety of food ingredients have made Calcium inosinate an important component of modern food formulation and flavor technology.
Calcium inosinate is widely utilized in the production of meat-flavored products, seafood-based seasonings, bouillon cubes, stock powders, savory snack seasonings, and culinary flavor preparations.

Calcium inosinate is also incorporated into plant-based meat alternatives to help replicate the rich and savory taste traditionally associated with meat products.
Calcium inosinate is primarily used as a flavor enhancer in the food industry, where it helps intensify savory and umami flavors.
Calcium inosinate is commonly added to soups, broths, instant noodles, seasoning blends, snack foods, processed meats, frozen meals, ready-to-eat products, savory sauces, and convenience foods.

Rather than contributing a strong flavor of its own, calcium inosinate enhances the natural taste characteristics already present in food, making products taste richer, fuller, and more satisfying.
Calcium inosinate is widely used as a flavor enhancer in the food industry and is assigned the food additive number E633.
Calcium inosinate enhances savory and umami flavors and is frequently used together with glutamates and guanylates to improve taste intensity in processed foods.

Calcium inosinate occurs naturally as a component of RNA metabolism and contributes to the characteristic flavor of meat, fish, and certain fermented products.
One of the most important applications of calcium inosinate is in combination with glutamate-containing ingredients such as monosodium glutamate (MSG), yeast extracts, hydrolyzed vegetable proteins, and fermented flavor ingredients.

When used together, these ingredients create a strong synergistic effect that significantly boosts umami perception and overall flavor intensity.
This allows food manufacturers to achieve desirable taste profiles while using relatively small quantities of flavor enhancers.
Another important application is in reduced-sodium food formulations.

Because calcium inosinate enhances flavor perception, manufacturers can decrease the amount of salt required in a product while maintaining consumer acceptance and taste quality.
This makes Calcium inosinate a valuable ingredient in the development of healthier food products aimed at reducing sodium intake.
Calcium inosinate is used in many products.

Calcium inosinate is mainly used in low sodium/salt products.
Calcium inosinate is widely used in the food industry as an acidity regulator and flavor enhancer.
Calcium inosinate can be used alone or in combination with other substances, depending on the formulation requirements of the product.

Calcium inosinate is a popular ingredient in processed foods such as soups, sauces, snacks, meats, and prepared meals to improve their flavor.
Calcium inosinate is used in the quantities on the recipes in all types of food, including alcoholic and non-alcoholic beverages.
In processed foods, Calcium inosinate is used in soups, sauces, seasonings, and snack coatings where consistent umami depth is required across large-scale production runs.

Meat and poultry processors incorporate Calcium inosinate into marinades and cured product formulations to enhance perceived savoriness without increasing sodium content.
In low-sodium or reduced-MSG product lines, Calcium inosinate allows formulators to maintain flavor intensity while meeting clean-label or dietary targets.
Pharmaceutical applications include Calcium inosinate's use as a functional excipient or active component in nutritional preparations targeting nucleotide supplementation.

For industrial use, Calcium inosinate is obtained by bacterial fermentation of sugars or from meat or sardines, having plant or animal origin.
Inosinates 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 the required amount of salt to be reduced.
Calcium inosinate is used in the quantities on the recipes in all types of food, including alcoholic and non-alcoholic beverages.

-Food Industry Uses of Calcium Inosinate:
The primary use of calcium inosinate is as a flavor enhancer in food products.
Calcium inosinate is commonly found in: Instant noodles, Soups and broths, Snack foods, Potato chips, Savory crackers, Processed meats, Cured meats, Frozen meals, Ready-to-eat foods, Seasoning blends, Savory sauces, Meat-flavored products, Plant-based meat alternatives.
Calcium inosinate's role is to increase flavor intensity and improve overall taste quality without substantially altering the product's composition.

-Flavor Manufacturing uses of Calcium inosinate:
Calcium inosinate is widely used in: Umami flavor systems, Meat flavor formulations, Seafood flavor preparations, Bouillon formulations, Fermented flavor concentrates, Culinary seasoning products.
Calcium inosinate's ability to strengthen savory perception makes it an important ingredient in modern flavor technology.

-Reduced-Sodium Foods use of Calcium inosinate:
One important application is sodium reduction.
Since calcium inosinate boosts flavor intensity, manufacturers can lower sodium levels while maintaining consumer acceptance and taste satisfaction.
This is particularly valuable in health-oriented food products.

MAKING of CALCIUM INOSINATE:
Calcium inosinate comes from inosinic acid, a natural compound found in meat and fish.
Production begins with synthesising inosinate either from inosine or directly from natural sources.
Calcium inosinate is then combined with calcium salts.
Once formed, the compound goes through a purification process to get rid of impurities.
Final testing ensures Calcium inosinate meets food safety and flavour standards.

WHERE IS CALCIUM INOSINATE COMMONLY USED?
As a taste enhancer, Calcium inosinate boosts savoury and umami notes in food.
Calcium inosinate often works alongside MSG and guanylate to intensify the taste in processed foods.
Calcium inosinate is also used in instant noodles, soups, sauces, and seasoning mixes.
In meat processing, Calcium inosinate enhances the overall flavour profile of the final product.
Calcium inosinate's role is to make food more appealing by enriching its taste.

CALCIUM INOSINATE AND ITS FUNCTIONS IN FOODS
Calcium inosinate (E633) plays an important role as a food additive, improving the taste and flavor of many food products.
Calcium inosinate's presence enables manufacturers to create unique flavor combinations and ensure that consumers are satisfied with the foods they taste.

FUNCTION & CHARACTERISTICS of CALCIUM INOSINATE:
Flavour enhancer.
Inosinic acid 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.

ORIGIN of CALCIUM INOSINATE:
Calcium salt of inosinic acid (E630), Calcium inosinate, a natural acid, that is mainly present in animals.
Calcium inosinate is commercially prepared from meat or fish (sardines).
Calcium inosinate may also be produced by bacterial fermentation of sugars.

ADDITIONAL TECHNICAL INFORMATION of CALCIUM INOSINATE:
Calcium inosinate is one of the most important nucleotide flavor enhancers used in the food industry.
Together with calcium guanylate (E629), disodium inosinate (E631), and disodium guanylate (E627), Calcium inosinate forms a family of compounds responsible for enhancing umami perception.
The flavor-enhancing activity arises from the inosine monophosphate (IMP) structure.
IMP is naturally generated during the breakdown of adenosine triphosphate (ATP) in animal muscle tissue and contributes significantly to the characteristic flavor of meat.

Commercial production may involve extraction from animal materials such as fish or meat, although fermentation-based manufacturing methods are increasingly employed.
The purified inosinic acid is subsequently neutralized with calcium compounds to produce calcium inosinate.
Because only small amounts are required to achieve significant flavor enhancement, calcium inosinate remains an important ingredient in soups, snacks, seasonings, convenience foods, and sodium-reduction formulations worldwide.

CHARACTERISTICS of CALCIUM INOSINATE:
Calcium inosinate belongs to the family of flavor-enhancing ribonucleotides.
Calcium inosinate is one of the most effective compounds used to intensify umami taste in foods.
Unlike flavoring substances that provide their own distinct flavor, calcium inosinate primarily works by enhancing existing savory notes.
Calcium inosinate is particularly valuable because it exhibits a powerful synergistic effect with glutamic acid and glutamate salts such as monosodium glutamate (MSG).

When used together, the resulting flavor enhancement is significantly greater than the sum of the individual ingredients.
Calcium inosinate naturally occurs in meat and fish tissues as part of nucleotide metabolism.
During post-mortem aging of meat, inosine monophosphate contributes substantially to the desirable savory flavor associated with high-quality meat products.
Because of its potency, only small quantities are required to achieve noticeable flavor enhancement, making Calcium inosinate economically attractive for food manufacturers.

BENEFITS of CALCIUM INOSINATE:
Calcium inosinate offers numerous advantages in food formulation.
One of Calcium inosinate's most important benefits is its powerful flavor-enhancing capability.
Even at very low concentrations, it significantly increases perceived savory intensity.

Another major benefit is Calcium inosinate's strong synergy with glutamates.
This interaction allows food manufacturers to create rich, full-bodied flavors while using relatively small quantities of additives.
Calcium inosinate can improve consumer perception of food quality by increasing flavor depth, richness, and mouthfeel.

Calcium inosinate also contributes to longer-lasting flavor perception during consumption.
Calcium inosinate is especially valuable in sodium-reduction strategies because enhanced flavor perception can compensate for lower salt content.
Since inosinic acid naturally occurs in biological systems and food materials, calcium inosinate is considered a biologically familiar compound rather than a completely synthetic flavoring agent.

PHYSICAL and CHEMICAL PROPERTIES of CALCIUM INOSINATE:
Chemical Formula: C10H11CaN4O8P
Molar Mass: 386.270 g·mol−1
Solubility in Water: sparingly
Molecular Weight: 386.27 g/mol
Hydrogen Bond Donor Count: 3
Hydrogen Bond Acceptor Count: 10
Rotatable Bond Count: 3
Exact Mass: 385.9940412 Da
Monoisotopic Mass: 385.9940412 Da
Topological Polar Surface Area: 181 Å²

Heavy Atom Count: 24
Formal Charge: 0
Complexity: 543
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
Name: Calcium inosinate
Chemical Name: Calcium inosine-5′-monophosphate
CAS Number: 38966-29-9
EC/EINECS Number: 233-140-8

Food Additive (E Number): E633
Molecular Formula: C₁₀H₁₁CaN₄O₈P
Molar Mass: ≈ 386.19 g/mol
Physical Form: Odorless, white to off-white crystalline powder
Solubility: Sparingly soluble in water
pH (in dilute aqueous solution): ~7.0–8.0
Appearance: White crystalline powder
Typical Odor: None detectable

Common Name: Calcium Inosinate
Food Additive Number: E633
INS Number: INS 633
IUPAC Name: Calcium 5′-Inosinate
Chemical Type: Calcium salt of inosinic acid
CAS Number: 38966-29-9
Alternative CAS Number: 3387-37-9 (1:1 salt)
EC Number: 233-140-8
Molecular Formula: C10H11CaN4O8P (anhydrous)

Molecular Weight: 386.19 g/mol (anhydrous)
PubChem CID: 135565141
ChemSpider ID: 18598952
UNII: DE2I245H9C
Appearance: White to off-white crystalline powder
Physical State: Solid
Odor: Odorless or nearly odorless
Taste: Strong flavor-enhancing activity with umami characteristics

Solubility in Water: Sparingly soluble to moderately soluble
Solubility in Organic Solvents: Practically insoluble in most organic solvents
Hygroscopicity: Slightly hygroscopic
Particle Form: Fine crystalline powder
Density: Not consistently reported in food additive specifications
Stability: Stable under recommended storage conditions
Melting Point: Decomposes before a clearly defined melting point is observed
Storage Conditions: Cool, dry, well-sealed container

Chemical Class: Purine nucleotide salt
Parent Compound: Inosinic Acid (IMP)
Ionic Character: Calcium salt
Molecular Structure: Purine nucleoside monophosphate complex
Nucleotide Type: Ribonucleotide
pH Characteristics: Slightly acidic to neutral aqueous solutions
Thermal Stability: Stable during normal food manufacturing processes

Hydrolysis Behavior: May slowly degrade under strongly acidic or alkaline conditions
Reactivity: Low chemical reactivity under ordinary conditions
Flavor Synergy: Strong synergistic interaction with glutamates and guanylates
Biological Origin: Naturally occurring nucleotide found in animal tissues and RNA
Appearance: white crystalline powder (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Soluble in: water, slightly

Molecular Weight: 386.27 g/mol
Hydrogen Bond Donor Count: 3
Hydrogen Bond Acceptor Count: 10
Rotatable Bond Count: 3
Exact Mass: 385.9940412 Da
Monoisotopic Mass: 385.9940412 Da
Topological Polar Surface Area: 181 Å²

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

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