E634 CALCIUM 5’-RIBONUCLEOTIDES

E634 Calcium 5’-Ribonucleotides are calcium salts of 5’-ribonucleotides used in food and beverage applications as flavor enhancers, and E634 Calcium 5’-Ribonucleotides are valued for delivering strong umami synergy when combined with glutamates such as E621 Monosodium Glutamate.
E634 Calcium 5’-Ribonucleotides typically refer to calcium salts of inosinate and guanylate in mixed form, and E634 Calcium 5’-Ribonucleotides intensify savory flavor by enhancing meaty, brothy, and roasted notes while enabling alternative mineral-salt strategies.
E634 Calcium 5’-Ribonucleotides are typically supplied as white to off-white powders, and E634 Calcium 5’-Ribonucleotides performance depends on nucleotide ratio, dosage, solubility, pH, and the presence of glutamates and other flavor components in the formulation.

CAS Number: Mixture (commonly based on calcium inosinate 2616-97-3 and calcium guanylate 14576-53-1)
EC Number: Mixture (component dependent)
Molecular Formula: Mixture (component dependent)
Molecular Weight: Mixture (component dependent)

Synonyms: E634 Calcium 5’-Ribonucleotides, Calcium Ribonucleotides, Calcium 5’-Nucleotides, Calcium 5’-Ribonucleotide Salts, Calcium Inosinate and Calcium Guanylate Blend, Calcium IMP/GMP Blend, Umami Nucleotide E634, Flavor Enhancer E634, E634, Calcium Nucleotide Seasoning, Calcium 5’-Ribonucleotides Food Grade, Calcium 5’-Ribonucleotides Umami Enhancer, E634 Calcium 5’-Ribonucleotides, Calcium 5’-Ribonucleotides, Calcium Ribonucleotides, Calcium 5’-Ribonucleotide Salts, Calcium Ribonucleotide Salts, Calcium 5’-Nucleotides, Calcium Nucleotides, Calcium Nucleotide Salts, Calcium 5’-Ribonucleotide Complex, E634 Calcium Ribonucleotides, E634 Calcium 5’-Nucleotides, E634 Calcium Nucleotide Salts, Calcium 5’-Ribonucleotides Food Grade, Calcium 5’-Ribonucleotides Food Additive, Calcium 5’-Ribonucleotides Flavor Enhancer, Calcium 5’-Ribonucleotides Taste Enhancer, Calcium 5’-Ribonucleotides Umami Agent, Calcium Ribonucleotides Flavor Enhancer, Calcium Ribonucleotides Taste Enhancer, Calcium Ribonucleotides Umami Seasoning, Calcium 5’-Ribonucleotides Seasoning Ingredient, Calcium Ribonucleotides Food Ingredient, Calcium 5’-Ribonucleotides Food Ingredient, Calcium 5’-Ribonucleotides Powder, Calcium 5’-Ribonucleotides Crystals, Calcium 5’-Ribonucleotides Granules, Calcium Ribonucleotides Powder, Calcium Ribonucleotides Crystals, Calcium Ribonucleotides Granules, Calcium 5’-Ribonucleotides Seasoning, Calcium Ribonucleotides Seasoning, Calcium 5’-Ribonucleotides Savory Flavor Agent, Calcium 5’-Ribonucleotides Beverage Ingredient, Calcium 5’-Ribonucleotides Processing Aid, Calcium 5’-Ribonucleotides Nutritional Additive, Calcium 5’-Ribonucleotides Industrial Grade, Calcium 5’-Ribonucleotides Technical Grade, Calcium 5’-Ribonucleotides FCC Grade, Calcium 5’-Ribonucleotides USP Grade, Calcium 5’-Ribonucleotides BP Grade, Calcium 5’-Ribonucleotides EP Grade, Calcium Ribonucleotides FCC Grade, Calcium Ribonucleotides Pharmaceutical Grade, Calcium 5’-Ribonucleotides Supplement Grade, Calcium Ribonucleotides Supplement Grade, Calcium 5’-Ribonucleotides Nucleotide Salt, Calcium Ribonucleotides Nucleotide Salt, Calcium 5’-Ribonucleotides Ribonucleotide Blend, Calcium Ribonucleotide Blend, Calcium 5’-Ribonucleotides Hydrate, Calcium Ribonucleotides Hydrate

APPLICATIONS

E634 Calcium 5’-Ribonucleotides are used in seasoning blends to intensify umami and improve savory taste persistence.
E634 Calcium 5’-Ribonucleotides are incorporated into bouillon cubes and powders to create rich meaty flavor impact at low dosage.
E634 Calcium 5’-Ribonucleotides are used in soup and broth concentrates to strengthen savory notes and improve overall palatability.

E634 Calcium 5’-Ribonucleotides are used in sauces such as gravies, meat sauces, and savory condiments to boost umami and enhance flavor depth.
E634 Calcium 5’-Ribonucleotides are incorporated into soy-style sauces and marinades to increase meaty perception and reduce flat taste.
E634 Calcium 5’-Ribonucleotides are used in tomato-based sauces to increase savory complexity and improve taste balance.

E634 Calcium 5’-Ribonucleotides are used in snack seasonings to intensify roasted and cheese-like savory profiles.
E634 Calcium 5’-Ribonucleotides are incorporated into chips and extruded snack coatings to improve umami impact and taste persistence.
E634 Calcium 5’-Ribonucleotides are used in popcorn seasonings to create fuller savory flavor with reduced salt strategies in compatible systems.

E634 Calcium 5’-Ribonucleotides are used in processed meats in selected formulations to enhance meaty flavor and improve taste uniformity.
E634 Calcium 5’-Ribonucleotides are incorporated into sausages and deli meats in compatible seasoning systems to strengthen savory notes.
E634 Calcium 5’-Ribonucleotides are used in meat analog products to improve umami character and reduce blandness.

E634 Calcium 5’-Ribonucleotides are used in seafood seasonings to enhance natural savory notes and improve taste balance.
E634 Calcium 5’-Ribonucleotides are incorporated into fish paste and surimi seasonings to strengthen overall flavor.
E634 Calcium 5’-Ribonucleotides are used in canned seafood and seafood sauces to improve savory intensity.

E634 Calcium 5’-Ribonucleotides are used in reduced-sodium seasoning blends to deliver strong umami synergy while adjusting mineral balance, but calcium salts can affect solubility and mouthfeel at higher levels.
E634 Calcium 5’-Ribonucleotides are incorporated into low-sodium soups and sauces to improve palatability in sodium-reduction designs when solubility and dispersion are controlled.
E634 Calcium 5’-Ribonucleotides are valued because E634 Calcium 5’-Ribonucleotides provide very strong umami synergy with glutamates while enabling alternative mineral-salt strategies in savory foods.

E634 Calcium 5’-ribonucleotides are used as flavor enhancers to increase umami intensity in foods.
E634 Calcium 5’-ribonucleotides support savory depth and fullness in soups and broths.
E634 Calcium 5’-ribonucleotides help strengthen meaty flavor perception when used appropriately.

E634 Calcium 5’-ribonucleotides are used in seasoning systems to create strong umami synergy with glutamates.
E634 Calcium 5’-ribonucleotides support powerful taste enhancement when combined with E621 Monosodium glutamate.
E634 Calcium 5’-ribonucleotides help reduce the amount of glutamate needed to achieve target umami impact in some formulations.

E634 Calcium 5’-ribonucleotides are used as mixed nucleotide systems that commonly include inosinate and guanylate components.
E634 Calcium 5’-ribonucleotides support improved flavor roundness and long-lasting savory impact.
E634 Calcium 5’-ribonucleotides help provide high efficiency umami enhancement at very low dosage.

E634 Calcium 5’-ribonucleotides are used in reduced-sodium seasoning blends where non-sodium salts are preferred.
E634 Calcium 5’-ribonucleotides support sodium reduction strategies while maintaining strong umami impact.
E634 Calcium 5’-ribonucleotides help deliver savory taste with lower sodium contribution than disodium nucleotide systems in some recipes.

E634 Calcium 5’-ribonucleotides are used in instant noodle seasonings to boost broth-like taste.
E634 Calcium 5’-ribonucleotides support strong savory notes in soup bases.
E634 Calcium 5’-ribonucleotides help improve consumer-perceived richness in instant foods.

E634 Calcium 5’-ribonucleotides are used in snack seasonings to increase savory intensity.
E634 Calcium 5’-ribonucleotides support more rounded flavor in chips and extruded snacks.
E634 Calcium 5’-ribonucleotides help improve flavor linger and satisfaction in savory snacks.

E634 Calcium 5’-ribonucleotides are used in bouillon cubes and powders to strengthen meat-like taste.
E634 Calcium 5’-ribonucleotides support umami backbone in stock formulations.
E634 Calcium 5’-ribonucleotides help improve flavor consistency across production batches.

E634 Calcium 5’-ribonucleotides are used in canned soups to enhance savory taste and reduce blandness.
E634 Calcium 5’-ribonucleotides support improved flavor perception after thermal processing.
E634 Calcium 5’-ribonucleotides help maintain palatability over shelf life in shelf-stable soups.

E634 Calcium 5’-ribonucleotides are used in sauces and gravies to deepen savory notes.
E634 Calcium 5’-ribonucleotides support richer taste in tomato-based sauces and meat sauces.
E634 Calcium 5’-ribonucleotides help round off harsh acidic notes by improving flavor balance.

E634 Calcium 5’-ribonucleotides are used in savory dressings to boost umami in some formulations.
E634 Calcium 5’-ribonucleotides support fuller taste in creamy and oil-based dressings.
E634 Calcium 5’-ribonucleotides help improve flavor intensity in reduced-fat dressings in some designs.

E634 Calcium 5’-ribonucleotides are used in processed meat products to enhance meaty flavor in some formulations.
E634 Calcium 5’-ribonucleotides support savory taste in sausages, patties, and deli meats.
E634 Calcium 5’-ribonucleotides help improve overall flavor acceptance in cooked meat products.

E634 Calcium 5’-ribonucleotides are used in plant-based meat alternatives to boost savory and meat-like perception.
E634 Calcium 5’-ribonucleotides support umami taste that improves meat analog flavor profiles.
E634 Calcium 5’-ribonucleotides help mask vegetal notes in some plant protein systems.

E634 Calcium 5’-ribonucleotides are used in vegan and vegetarian soups to create a more meat-like broth character.
E634 Calcium 5’-ribonucleotides support savory depth in mushroom and vegetable stocks.
E634 Calcium 5’-ribonucleotides help improve flavor satisfaction in meat-free products.

E634 Calcium 5’-ribonucleotides are used in fermented foods and savory sauces to enhance umami in some formulations.
E634 Calcium 5’-ribonucleotides support taste reinforcement in soy sauce-type and fermented seasoning products.
E634 Calcium 5’-ribonucleotides help strengthen the savory profile in fermented recipes.

E634 Calcium 5’-ribonucleotides are used in chicken and meat flavor systems to amplify natural meaty umami.
E634 Calcium 5’-ribonucleotides support strong roast and broth notes in seasoning blends.
E634 Calcium 5’-ribonucleotides help deliver more authentic meat taste in processed foods.

E634 Calcium 5’-ribonucleotides are used in seafood-flavored products to enhance natural savory character.
E634 Calcium 5’-ribonucleotides support stronger fish and shellfish taste perception in soups and snacks.
E634 Calcium 5’-ribonucleotides help improve overall savory complexity in seafood seasonings.

E634 Calcium 5’-ribonucleotides are used in tomato-based products to amplify umami and fullness.
E634 Calcium 5’-ribonucleotides support fuller taste in ketchup, pasta sauces, and tomato soups.
E634 Calcium 5’-ribonucleotides helps improve flavor strength in lower-sugar or lower-salt tomato recipes.

E634 Calcium 5’-ribonucleotides are used in spice rubs and marinades to enhance savory notes.
E634 Calcium 5’-ribonucleotides support deeper flavor in grilled and roasted products.
E634 Calcium 5’-ribonucleotides help improve flavor performance after cooking.

E634 Calcium 5’-ribonucleotides are used in ready meals to restore savory taste after freezing or reheating.
E634 Calcium 5’-ribonucleotides support improved flavor perception in microwavable meals.
E634 Calcium 5’-ribonucleotides help maintain consistent taste across different heating conditions.

E634 Calcium 5’-ribonucleotides are used in snack mixes to enhance savory taste and reduce flatness.
E634 Calcium 5’-ribonucleotides support a more rounded flavor profile in mixed-seasoning snacks.
E634 Calcium 5’-ribonucleotides help improve consumer liking in savory snack mixes.

E634 Calcium 5’-ribonucleotides are used in reduced-sodium formulations to maintain savory intensity.
E634 Calcium 5’-ribonucleotides support sodium reduction by boosting perceived saltiness through umami synergy.
E634 Calcium 5’-ribonucleotides help maintain taste acceptance when salt is reduced.

E634 Calcium 5’-ribonucleotides are used in culinary concentrates to deliver strong umami taste in small dosages.
E634 Calcium 5’-ribonucleotides support high flavor density in professional kitchen products.
E634 Calcium 5’-ribonucleotides help improve consistency of chef-style seasoning pastes.

E634 Calcium 5’-ribonucleotides are used in catering and institutional foods to enhance taste in large-batch cooking.
E634 Calcium 5’-ribonucleotides support improved palatability in cost-controlled menus.
E634 Calcium 5’-ribonucleotides help improve acceptance of vegetable-heavy dishes.

E634 Calcium 5’-ribonucleotides are used in pet food to enhance palatability in some formulations.
E634 Calcium 5’-ribonucleotides support improved aroma and taste acceptance in wet pet foods.
E634 Calcium 5’-ribonucleotides help improve intake in picky animals in some products.

DESCRIPTION

E634 Calcium 5’-Ribonucleotides are calcium salts of umami nucleotides, most commonly based on inosinate and guanylate, and E634 Calcium 5’-Ribonucleotides are used as potent umami synergists.
E634 Calcium 5’-Ribonucleotides have limited umami effect alone, but E634 Calcium 5’-Ribonucleotides strongly amplify umami when combined with glutamate, producing a much stronger savory effect than either component alone.
E634 Calcium 5’-Ribonucleotides are often used as part of nucleotide blends to provide broad savory enhancement and improved taste rounding in many seasoning applications.

E634 Calcium 5’-Ribonucleotides provide calcium instead of sodium, and this can be useful for specific mineral positioning or sodium reduction strategies, but calcium salts can have different solubility and sensory behavior.
E634 Calcium 5’-Ribonucleotides can influence mouthfeel and may contribute slight chalkiness in some systems at higher usage levels, so sensory optimization and solubility testing are important.
E634 Calcium 5’-Ribonucleotides should be used according to applicable food additive regulations and good manufacturing practices for the target market.

E634 Calcium 5’-Ribonucleotides are typically supplied as white to off-white powders, and moisture control is important to prevent caking and preserve flow.
E634 Calcium 5’-Ribonucleotides should be protected from high humidity and excessive heat to maintain consistent performance.
E634 Calcium 5’-Ribonucleotides are generally compatible with typical seasoning processes, but pH and ionic strength can affect solubility in some systems.

E634 Calcium 5’-ribonucleotides are calcium salts of 5’-ribonucleotides, commonly representing mixtures based on inosinate and guanylate components.
E634 Calcium 5’-ribonucleotides are used as umami flavor enhancers at very low levels due to strong synergy with glutamates.
E634 Calcium 5’-ribonucleotides are typically supplied as white crystalline powders with moderate water solubility compared with sodium salts.

E634 Calcium 5’-ribonucleotides deliver the strongest umami enhancement when combined with glutamic acid or glutamate salts such as E621.
E634 Calcium 5’-ribonucleotides are part of the broader 5’-nucleotide group used in soups, seasonings, snacks, sauces, and processed foods.
E634 Calcium 5’-ribonucleotides are selected when non-sodium nucleotide systems are desired for formulation or labeling goals.

E634 Calcium 5’-ribonucleotides performance depends on formulation matrix, pH, salt balance, and processing conditions.
E634 Calcium 5’-ribonucleotides should be stored in tightly closed containers in a cool, dry place to prevent moisture pickup and preserve quality.
E634 Calcium 5’-ribonucleotides are valued for strong umami synergy, high efficiency at low dosage, and usefulness as alternative nucleotide salts in savory flavor systems.

PROPERTIES

Common Name: E634 Calcium 5’-Ribonucleotides
Chemical Type: 5’-ribonucleotide salts; flavor enhancer; umami synergist; calcium source
Appearance: White to off-white powder
Odor: Odorless
Taste: Mild alone; strong umami synergy with glutamates; slight mineral note possible at higher dosages
Solubility: Slightly soluble to soluble in water (pH and ionic strength dependent; calcium salts typically less soluble than sodium/potassium salts)
Stability: Stable under normal dry storage; sensitive to moisture and high humidity
Functional Effects: Umami enhancement; synergy with glutamates; taste rounding and savory depth
Storage Temperature: 15–30°C, tightly closed, dry
Shelf Life: Typically 24–48 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during powder handling.

Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs.
Never give anything by mouth to an unconscious person.

Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses for bulk handling.
Avoid generating dust and avoid inhalation of fine powder.
Use clean, dry equipment to prevent moisture pickup and clumping.

Ventilation:
Use general ventilation for normal handling.
Use local exhaust where dust may be generated during powder transfer.
Minimize airborne particulate accumulation in enclosed areas.

Storage:
Store in tightly closed containers in a cool, dry place.
Protect from moisture to prevent caking and maintain potency and flow.
Keep away from strong odors and contaminants to preserve sensory neutrality.

Spill and Leak Procedures:
Sweep up spilled powder and avoid dust generation.
Collect into suitable containers for reuse or disposal according to local regulations.
Clean residues with water if needed and dry the area to prevent slip hazards.

Handling Precautions:
Formulate with glutamates because E634 Calcium 5’-Ribonucleotides are most effective as umami synergists rather than standalone enhancers.
Optimize dosage carefully because small changes in E634 Calcium 5’-Ribonucleotides can strongly affect savory intensity in synergy systems.
Evaluate solubility and mouthfeel impact because calcium salts can be less soluble and may affect texture in some applications.