Calcium diglutamate: Difference between revisions

Latest revision as of 05:11, 16 February 2025

Calcium Diglutamate[edit]

Calcium diglutamate is a chemical compound that serves as a flavor enhancer in the food industry. It is the calcium salt of glutamic acid, an amino acid that is naturally present in many foods and is responsible for the umami taste.

Chemical Structure[edit]

Calcium diglutamate is composed of two glutamate ions and one calcium ion. The chemical formula is C₁₀H₁₂CaN₂O₈. The structure of calcium diglutamate allows it to dissociate in solution, releasing free glutamate ions that interact with taste receptors on the tongue.

Uses in Food[edit]

Calcium diglutamate is used as a flavor enhancer in various food products. It is often found in processed foods, snacks, and seasonings. The compound enhances the umami flavor, which is one of the five basic tastes, alongside sweet, sour, bitter, and salty.

Health Considerations[edit]

The use of calcium diglutamate in food is generally recognized as safe by food safety authorities. However, some individuals may be sensitive to glutamates and experience symptoms such as headaches or nausea. It is important for consumers to be aware of their own sensitivities and dietary needs.

Related Compounds[edit]

Calcium diglutamate is related to other glutamate salts such as monosodium glutamate (MSG) and monopotassium glutamate. These compounds share similar properties and are used for similar purposes in the food industry.

Related Pages[edit]

@@ Line 1: / Line 1: @@
-'''Calcium diglutamate''' ('''CDG''') is a [[glutamate]] salt that is used as a [[food additive]] to enhance flavor. It is a derivative of [[glutamic acid]], a common [[amino acid]], and calcium, a vital [[mineral]]. CDG is known for its ability to improve the taste of food without increasing [[sodium]] levels, making it a healthier alternative to traditional [[salt]].
+== Calcium Diglutamate ==
-== History ==
+[[File:Calcium_diglutamate.svg|thumb|right|Structural formula of calcium diglutamate]]
-Calcium diglutamate was first identified as a potential flavor enhancer in the late 20th century. It was discovered during research into alternatives to sodium-based flavor enhancers, which can contribute to [[hypertension]] and other health problems when consumed in excess.
+'''Calcium diglutamate''' is a chemical compound that serves as a flavor enhancer in the food industry. It is the calcium salt of [[glutamic acid]], an amino acid that is naturally present in many foods and is responsible for the umami taste.
-== Use in Food Industry ==
+== Chemical Structure ==
-In the [[food industry]], CDG is used as a flavor enhancer. It is particularly effective in improving the taste of low-sodium foods, which can otherwise be bland. CDG is used in a variety of food products, including [[processed foods]], [[ready meals]], and [[snacks]]. It is also used in the production of [[soy sauce]] and other [[condiments]].
+Calcium diglutamate is composed of two glutamate ions and one calcium ion. The chemical formula is C<sub>10</sub>H<sub>12</sub>CaN<sub>2</sub>O<sub>8</sub>. The structure of calcium diglutamate allows it to dissociate in solution, releasing free glutamate ions that interact with taste receptors on the tongue.
-== Health Effects ==
+== Uses in Food ==
-Research has shown that CDG can enhance the flavor of food without increasing sodium levels. This makes it a potentially beneficial additive for people who need to limit their sodium intake, such as those with hypertension or [[heart disease]]. However, more research is needed to fully understand the health effects of CDG.
+Calcium diglutamate is used as a flavor enhancer in various food products. It is often found in processed foods, snacks, and seasonings. The compound enhances the umami flavor, which is one of the five basic tastes, alongside sweet, sour, bitter, and salty.
-== Regulation ==
+== Health Considerations ==
-The use of calcium diglutamate in food products is regulated by the [[Food and Drug Administration]] (FDA) in the United States and by similar bodies in other countries. These organizations set limits on the amount of CDG that can be used in food products to ensure safety.
+The use of calcium diglutamate in food is generally recognized as safe by food safety authorities. However, some individuals may be sensitive to glutamates and experience symptoms such as headaches or nausea. It is important for consumers to be aware of their own sensitivities and dietary needs.
-== See Also ==
+== Related Compounds ==
+Calcium diglutamate is related to other glutamate salts such as [[monosodium glutamate]] (MSG) and [[monopotassium glutamate]]. These compounds share similar properties and are used for similar purposes in the food industry.
+== Related Pages ==
+* [[Glutamic acid]]
 * [[Monosodium glutamate]]
-* [[Food additive]]
+* [[Umami]]
-* [[Sodium]]
+* [[Flavor enhancer]]
 [[Category:Food additives]]
-[[Category:Flavor enhancers]]
 [[Category:Calcium compounds]]
-[[Category:Glutamates]]
-{{food-stub}}
-{{No image}}