Calcium diglutamate
A common umami enhancer; safe unless you have specific glutamate sensitivities.
- Category
- Flavour enhancers
- Vegan
- Yes
- Vegetarian
- Yes
What it is
The calcium salt of glutamic acid, functioning like MSG to enhance savory (umami) flavors.
How it is used in food
Delivers the same umami flavour boost as MSG while contributing calcium instead of sodium, making it useful in low-sodium and salt-reduced products where taste normally suffers.
Commonly found in- Soups
- Sauces
- Snack foods
Health and safety
Safe for most, but some individuals may experience "MSG symptom complex" sensitivities.
EFSA re-evaluated glutamic acid and its salts (E620–E625) in 2017, setting a group ADI of 30 mg/kg body weight per day. Controlled double-blind studies have failed to reproducibly confirm 'MSG symptom complex' at normal dietary doses, though transient symptoms in some sensitive individuals at large doses taken without food cannot be fully excluded.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E623
Worth knowing
Glutamate receptors on the tongue cannot tell these salts apart — calcium diglutamate, MSG and the glutamate naturally abundant in Parmesan, tomatoes and breast milk all trigger the identical umami signal.
Conclusion
A common umami enhancer; safe unless you have specific glutamate sensitivities.
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Open the appEntry last reviewed 2026-07-28.
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