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Things worth knowing about "E623"
E623 (calcium diglutamate) is a food additive used as a flavour enhancer. It intensifies the umami taste in foods and is the calcium salt of glutamic acid.
What is E623?
E623, also known as calcium diglutamate or calcium di-L-glutamate, is an approved food additive belonging to the group of flavour enhancers. It is the calcium salt of glutamic acid, a naturally occurring amino acid. E623 is used in processed foods to intensify the so-called umami taste (savoury, meaty flavour) without fundamentally altering the overall taste profile of a product.
Origin and Chemistry
Calcium diglutamate belongs to the family of glutamate salts, which also includes the well-known monosodium glutamate (E621). The key difference lies in the bound metal ion: while E621 contains sodium, E623 contains calcium. Glutamic acid itself occurs naturally in many protein-rich foods such as tomatoes, cheese, mushrooms, and meat. E623 is typically produced through fermentation or chemical synthesis.
Use in Food Products
E623 is primarily used in the following types of products:
- Ready-made soups and sauces
- Seasoning blends and stock cubes
- Snack products and crisps
- Frozen meals and convenience foods
- Meat and fish products
This additive is of particular interest for individuals looking to reduce their sodium intake, as E623 contains calcium rather than sodium, making it a lower-sodium alternative to E621.
Mechanism of Action
Glutamate binds to specific umami taste receptors on the tongue (in particular the metabotropic glutamate receptor mGluR4). This amplifies the perception of savoury, meaty, and rich flavours. The calcium ion itself does not directly contribute to flavour enhancement but facilitates the release of glutamate in the aqueous environment of saliva.
Safety and Health Assessment
E623 is approved in the European Union under Regulation (EC) No 1333/2008 on food additives. The European Food Safety Authority (EFSA) has evaluated glutamate salts and established an acceptable range of total glutamate intake. The so-called Chinese restaurant syndrome, which was previously associated with glutamate additives, is not scientifically well established and is not recognised by EFSA as a confirmed causal relationship.
Individuals with glutamate sensitivity or certain neurological conditions should discuss the consumption of glutamate-containing additives with their doctor. For the general population, E623 is considered safe when used as intended.
Labelling Requirements
Under EU food law, E623 must be listed in the ingredients list of food products either by its E-number code E623 or by its name calcium diglutamate. An additional statement indicating the presence of a flavour enhancer source is required when glutamate salts are used.
References
- European Food Safety Authority (EFSA): Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium diglutamate (E 623), ammonium glutamate (E 624) and magnesium diglutamate (E 625) as food additives. EFSA Journal, 2017.
- European Commission: Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives. Official Journal of the European Union, 2008.
- Yamaguchi, S. & Ninomiya, K.: Umami and Food Palatability. Journal of Nutrition, 2000; 130(4): 921S-926S.
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Related search terms: E623-en