Calcium guanylate
An effective umami booster, but gout sufferers should be mindful.
- Category
- Flavour enhancers
- Vegan
- maybe
- Vegetarian
- maybe
What it is
The calcium salt of guanylic acid, used to enhance savory flavors in low-sodium foods.
How it is used in food
The calcium salt of guanylic acid delivers strong umami enhancement in low-sodium formulations, since it boosts savoriness without adding sodium.
Commonly found in- Low-sodium savory snacks
- Soups
Health and safety
Safe, though it adds to total purine intake.
Covered by JECFA's group evaluation of 5'-guanylates, which concluded they are safe and assigned no numerical ADI. As a purine source, it is only a consideration for people managing gout or uric acid levels.
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
- E629
Worth knowing
On its own it has little taste — its power comes from synergy: combined with glutamate it can amplify perceived umami many times over.
Conclusion
An effective umami booster, but gout sufferers should be mindful.
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Open the appEntry last reviewed 2026-07-28.
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