E623 (Calcium diglutamate) is a chemical compound.

It appears as a white powder soluble in water, insoluble in ethanol or ether.

Food

Ingredient included in the list of European food additives as E623 as a flavour enhancer and salt substitute 

Safety

EFSA's Panel on Food Additives provided a scientific opinion reviewing the safety of glutamic acid-glutamates (E620-625) used as food additives.  The Panel assessed the suitability of human data to be used for the derivation of a health-based guidance value. Although human effects were identified, human data were not suitable due to the lack of dose-response data from which a no-effect dose could be identified. Based on the NOAEL of 3,200 mg MSG/kg bw per day from the neurodevelopmental toxicity study and applying the default uncertainty factor of 100, the Panel calculated a group Acceptable Daily Intake (ADI) of 30 mg/kg bw per day, expressed as glutamic acid, for glutamic acid and glutamates (E620-625). The Panel noted that exposure to glutamic acid and glutamates (E620-625) exceeded not only the proposed ADI, but also the doses associated with adverse effects in humans for some population groups (1).

• Molecular Formula   C₁₀H₁₆CaN₂O₈ · nH₂O
• Molecular Weight   185.19    
• CAS  19238‐49‐4
• UNII    59U29NCD0V
• EC Number   242‐905‐5

References_____________________________________________________________________

(1) EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS); Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Dusemund B, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Leblanc JC, Lindtner O, Moldeus P, Mosesso P, Parent-Massin D, Oskarsson A, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Wright M, Younes M, Boon P, Chrysafidis D, Gürtler R, Tobback P, Altieri A, Rincon AM, Lambré C. Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives. EFSA J. 2017 Jul 12;15(7):e04910. doi: 10.2903/j.efsa.2017.4910.