The calcium salt of glutamic acid — a flavour enhancer that works the same way as MSG, intensifying savoury, umami taste in food. Authorised in very few food categories, so you'll rarely encounter it. Naturally occurring glutamates are found in tomatoes, parmesan, and mushrooms. Generally considered safe by EFSA and FDA. People sensitive to MSG may wish to moderate intake, though evidence for so-called 'MSG sensitivity' remains weak in controlled studies.
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