Calcium diglutamate

Calcium diglutamate is the calcium salt of glutamic acid, containing two glutamate molecules coordinated with one calcium ion. It serves as an umami flavour enhancer in soups, seasonings, and processed foods, offering a sodium-free alternative to monosodium glutamate (E621). Its use has grown in the context of sodium-reduction reformulations, where maintaining the depth of savoury flavour while cutting sodium intake is commercially important.

JECFA evaluated the glutamate family in 1987, classifying all members with a "not specified" ADI. This reflects the established nutritional role of glutamic acid as an amino acid and metabolic intermediate, as well as the dietary essentiality of calcium. Neither component raises toxicological concerns at levels encountered through food additive use.

Calcium diglutamate is approved in the EU and in many other markets for use as a flavour enhancer. Because it contributes no sodium, it is particularly suited to products targeting consumers with hypertension or those following low-sodium dietary guidance. Like all glutamate additives, it may synergise with nucleotide enhancers such as disodium guanylate (E627) and disodium inosinate (E631) to produce stronger umami at lower total additive concentrations. Consumers who are concerned about dietary glutamate should note that E623 belongs to the same additive family as MSG, and products containing it may still elicit the responses some individuals associate with glutamate-enhanced foods.