Allervibe
E620
Glutamic acid
The free amino acid behind umami taste, used as a flavour enhancer and mild acid.
i Additive Details
| Is E620 Glutamic acid safe?
EFSA, the FDA and the WHO consider glutamate safe at normal dietary levels. The so-called 'Chinese restaurant syndrome' has not been confirmed by double-blind, placebo-controlled trials. EFSA noted in 2017 that estimated intakes of glutamic acid and its salts can exceed the group ADI in some population groups, particularly children with high consumption.
| Uses
Adds savoury umami depth to soups, stocks, seasoning blends, savoury snacks, sauces and ready meals. Unlike its salts it is acidic, so it lowers pH slightly and is chosen when a sharper savoury note is wanted.
| Interactions
Glutamic acid is one of the 20 standard amino acids and the parent compound of E620 to E625; those salts dissociate to give the same glutamate ion. Its effect is greatly amplified by the ribonucleotides disodium guanylate (E627) and disodium inosinate (E631), so the three are often used together. Dietary glutamate is metabolised in the gut wall and does not raise blood levels meaningfully.
| Origin
Produced by bacterial fermentation of a carbohydrate substrate, usually with Corynebacterium glutamicum. It also occurs naturally and abundantly in tomatoes, parmesan and other aged cheeses, mushrooms, seaweed and human milk.
| Daily Intake
EFSA established a group ADI of 30 mg per kg of body weight per day in 2017 for glutamic acid and its salts (E620 to E625). JECFA's earlier evaluation set 'ADI not specified'.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E621 Monosodium glutamate (MSG) The sodium salt of glutamic acid, used to add savory umami flavor.
- E251 Sodium nitrate A curing salt that acts as a slow-release source of nitrite in long-cured meat and some cheeses.
- E252 Potassium nitrate Saltpetre, a curing salt that slowly releases nitrite in dry-cured meat and certain cheeses.
- E622 Monopotassium glutamate The potassium salt of glutamic acid, used as a lower-sodium umami flavour enhancer.
- E627 Disodium guanylate A ribonucleotide flavour enhancer that sharply amplifies the umami effect of glutamates.
- E631 Disodium inosinate A ribonucleotide flavour enhancer used with glutamates to multiply the umami effect.
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