E623 - Calcium diglutamate

Origin

Calcium diglutamate is a salt of glutamic acid, specifically the calcium salt of two glutamic acid molecules. Glutamic acid is a naturally occurring non-essential amino acid. It is found in virtually all foods, especially high-protein foods such as meat, fish, eggs, dairy products, as well as many vegetables. Calcium diglutamate is produced synthetically by neutralizing glutamic acid with a calcium source.

Usage

Calcium diglutamate is used as a flavor enhancer in foods. Like monosodium glutamate (MSG), it imparts a savory or umami taste. It is often used in processed foods, soups, sauces, and seasonings to enhance the overall flavor profile. The calcium component may also contribute to the overall texture and stability of the food product. The acceptable daily intake (ADI) for glutamates, including calcium diglutamate, is 'not specified' by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), meaning that at the levels used in food, it does not represent a health hazard.

Side Effects

While glutamates are generally recognized as safe, some individuals report sensitivity to them. Symptoms may include headache, flushing, sweating, tingling, numbness, heart palpitations, nausea, weakness, or drowsiness. These symptoms are often referred to as "MSG symptom complex." However, scientific evidence supporting a direct causal link between glutamate consumption and these symptoms is limited, and studies suggest that such reactions are rare and may be related to high doses consumed on an empty stomach. Calcium diglutamate is considered safe for most people when consumed at typical levels found in food.