Calcium 5'-ribonucleotide
Calcium 5′-ribonucleotide (E 634) is a flavor enhancer that is mainly used in condiments . It is a mixture of the calcium salts of inosine monophosphate and guanosine monophosphate .
Occurrence
Calcium 5′-ribonucleotide is present in every living cell . It is obtained from natural cell material. Calcium 5′-ribonucleotide plays an important role in protein metabolism. It is part of DNA and is found in every cell.
Admission
E 634 is generally permitted, with exceptions for certain foods such as B. milk , butter , honey or pasta . The maximum allowed amount is 500 mg / kg (calculated as guanylic acid ); Exception: condiments ( quantum satis ).
safety instructions
Like all purine-rich compounds, calcium 5′-ribonucleotide is broken down into uric acid in the human organism . It can therefore lead to a storage of uric acid. As a result, if you already have uric acid disease ( gout ), further health problems can be expected. Gout patients should generally avoid foods that are rich in purine.
As an endogenous substance , calcium 5′-ribonucleotide is generally classified as harmless to health for healthy people. This has also been confirmed in extensive toxicological studies.
Individual evidence
- ^ Joint FAO / WHO Expert Committee on Food Additives (JECFA), Evaluation for Calcium 5′-Ribonucleotides , accessed on December 9, 2014.
- ↑ ZZulV Appendix 4 Part B and Appendix 4 Part A
- ^ Joint FAO / WHO Expert Committee on Food Additives (JECFA), Monograph for Calcium and Sodium-5′-Ribonucleotides , accessed December 9, 2014.