Food additive databaseseasoningChecked 2026-10-02

Calcium 5'-Ribonucleotide 5'－リボヌクレオチドカルシウム（別名5'－リボヌクレオタイドカルシウム）

Designated additivePermitted in the EU (E634)

Purpose: seasoning
On the label: “調味料（核酸）” (seasoning (nucleic acids)), “調味料（アミノ酸等）” (seasoning (amino acids, etc.)), “リボヌクレオチドカルシウム” (calcium ribonucleotide), “リボヌクレオチドCa” (Ca ribonucleotide)
Name in the List of Designated Additives: 5'－リボヌクレオチドカルシウム（別名5'－リボヌクレオタイドカルシウム） (No. 444)

In Japan

A nucleic-acid-type seasoning that adds umami; it is the calcium salt of 5'-ribonucleotides. No standards for use have been set.
It falls within the group name range for “調味料（核酸）” (seasoning (nucleic acids)) and can be written together as “調味料（核酸）” or “調味料（アミノ酸等）” (seasoning (amino acids, etc.)).
Simplified names include “リボヌクレオチドカルシウム” (calcium ribonucleotide), “リボヌクレオチドCa” (Ca ribonucleotide), and “リボヌクレオタイドカルシウム” (calcium ribonucleotide, alternative spelling).

Japan's standards for use

There are no standards for use that limit which foods or how much (the general standards for all additives still apply).

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

It is on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II) as E634.

When it is labeled under a shared name

Calcium 5'-Ribonucleotide may be declared on the label in the same way as “調味料（アミノ酸等）”. See Seasoning (amino acids etc.) — e.g. MSG for details.

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as seasoning

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