FlavScents AInsights Entry: Calcium 5'-Inosinate (CAS: 38966-29-9)
1. Identity & Chemical Information
- Common Name(s): Calcium 5'-inosinate
- IUPAC Name: Calcium bis[(2R,3S,4R,5R)-2-(hydroxymethyl)-5-(6-oxopurin-9-yl)oxolan-3,4-diol-1-yl] phosphate
- CAS Number: 38966-29-9
- FEMA Number: Not applicable
- Other Identifiers: Not applicable
- Molecular Formula: C10H11CaN4O8P
- Molecular Weight: 426.27 g/mol
Calcium 5'-inosinate is a nucleotide compound that functions as a flavor enhancer. Its structure includes a purine base linked to a ribose sugar, which is esterified with phosphoric acid. The calcium salt form enhances its solubility and stability in various applications. The presence of the purine ring is crucial for its umami taste-enhancing properties.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Calcium 5'-inosinate is primarily recognized for its umami taste, which is often described as savory or meaty. It does not have a significant odor profile but is valued for its ability to enhance the overall flavor profile of foods by intensifying the perception of other flavors. The taste threshold for calcium 5'-inosinate is relatively low, making it effective even at minimal concentrations. It is typically used as an impact note in flavor systems, contributing to the depth and richness of savory products.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Calcium 5'-inosinate is not commonly found in nature in its pure form but is derived from inosinic acid, which occurs naturally in meat and fish. It can be produced through the enzymatic degradation of adenosine monophosphate (AMP) during the aging of meat or through fermentation processes involving specific microorganisms. Its designation as a "natural flavor" depends on the source and method of production, with fermentation-derived forms often qualifying under certain regulatory frameworks.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Calcium 5'-inosinate is widely used in savory flavor applications, including soups, sauces, snacks, and processed meats. It functions as a flavor enhancer, often used in combination with monosodium glutamate (MSG) to create a synergistic umami effect. Typical use levels in finished products range from 50 to 200 ppm, with higher concentrations used in more intensely flavored products. It is stable under typical cooking conditions, including heat and varying pH levels, although it may degrade under extreme conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Calcium 5'-inosinate is not commonly used in fragrance applications due to its lack of a significant odor profile. Its primary role is in flavor enhancement rather than fragrance modification.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Recognized as GRAS (Generally Recognized As Safe) by FEMA for use as a flavor enhancer.
- European Union: Approved under Regulation (EC) No 1334/2008 as a flavoring substance.
- United Kingdom: Follows EU regulations post-Brexit, with no significant divergence reported.
- Asia: Approved for use in Japan and China, with specific usage guidelines varying by country.
- Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized regulations aligning with international standards.
Explicit approvals and harmonized assumptions are prevalent, though country-specific regulations may vary slightly.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Calcium 5'-inosinate is considered safe for consumption at typical usage levels. The Acceptable Daily Intake (ADI) is not specifically established, but its use is supported by a substantial margin of safety. Dermal exposure is not relevant due to its primary use in food. Inhalation exposure is minimal, with no significant occupational hazards reported. The risk profile is consistent across food applications, with no significant differences noted between flavor and fragrance uses.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Calcium 5'-inosinate is valued for its ability to enhance umami flavors, making it a staple in savory formulations. It synergizes well with MSG and other nucleotides like disodium guanylate. Formulators should be cautious of overuse, which can lead to an overly intense flavor profile. It is often underutilized in low-sodium applications where it can effectively enhance flavor without increasing salt content.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on calcium 5'-inosinate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some regional regulatory nuances may require further clarification. No significant data gaps are noted, and the compound's safety and efficacy are well-supported by existing literature.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- If complex natural material: includes section 5a (not applicable here)
About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.
Generated 2026-02-25 17:39:23 GMT (p2)