Calcium 5'-ribonucleotide
A very effective umami combination.
- Category
- Flavour enhancers
- Vegan
- maybe
- Vegetarian
- maybe
What it is
A mixture of calcium inosinate and calcium guanylate to maximize umami flavor.
How it is used in food
A blend of the calcium salts of inosinate and guanylate that delivers both major umami nucleotides at once, giving strong flavor enhancement at very low doses.
Commonly found in- Snack foods
- Instant soups
Health and safety
Safe, with standard purine warnings for gout sufferers.
JECFA evaluated 5'-ribonucleotides and found them safe for general use with no numerical ADI. The purine caution for gout sufferers is precautionary, as amounts used in food are small.
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
- E634
Worth knowing
Because it combines IMP and GMP, this mixture exploits the same umami synergy found in classic pairings like Japanese dashi, where kombu (glutamate) meets bonito flakes (inosinate).
Conclusion
A very effective umami combination.
References
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Open the appEntry last reviewed 2026-07-28.
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