E623 – Calcium di-L-glutamate
Flavour enhancerDescription
White or almost white, practically odorless powder
Notes
Calcium diglutamate is a salt formed when glutamic acid (an amino acid that occurs naturally in many protein-rich foods like tomatoes, cheese, and mushrooms) is combined with calcium. It's produced commercially by fermenting plant-based materials like sugar beet or corn using specific bacteria, similar to how yogurt is made. The resulting glutamic acid is then neutralized with calcium to create this white, powdery compound. This additive works as a flavor enhancer, meaning it doesn't add its own taste but instead makes existing flavors in food taste stronger and more satisfying. You'll commonly find it in processed foods like instant soups, seasoning mixes, savory snacks, and ready meals where it helps create that rich, savory taste often described as 'umami' – the fifth taste alongside sweet, sour, salty, and bitter. Calcium diglutamate is synthetically produced but uses natural fermentation processes and plant-based starting materials. It's suitable for vegetarians and vegans, and there are no specific religious dietary restrictions associated with it. Some people report sensitivity to glutamate compounds (similar to MSG), though scientific evidence for widespread sensitivity is limited. It's approved for use in most countries and considered safe by food safety authorities worldwide.