Allervibe
E621
Monosodium glutamate (MSG)
The sodium salt of glutamic acid, used to add savory umami flavor.
i Additive Details
| Is E621 Monosodium glutamate (MSG) safe?
EFSA, the FDA, and the WHO consider MSG safe at normal dietary levels. Some individuals report 'MSG symptom complex' (headaches, flushing, sweating), but well-controlled trials have struggled to reproduce this reliably.
| Uses
Enhances savory flavor in instant noodles, savory snacks, soup mixes, stock cubes, processed meats, fast food, frozen meals, and many Asian condiments and seasonings. Delivers umami depth at a fraction of the salt content of sodium chloride.
| Interactions
Glutamic acid is one of the 20 standard amino acids and a key neurotransmitter in the central nervous system. Dietary glutamate is metabolized rapidly in the gut and does not raise blood levels meaningfully.
| Origin
Produced by bacterial fermentation, most commonly using Corynebacterium glutamicum on a carbohydrate substrate (often molasses or cassava). Glutamic acid also occurs naturally in tomatoes, parmesan, mushrooms, and seaweed.
| Daily Intake
EFSA established a group ADI of 30 mg per kg of body weight per day for glutamic acid and its salts in 2017. 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
- E471 Mono- and diglycerides of fatty acids Partial glycerides of fatty acids, the most widely used emulsifier in the food industry.
- E951 Aspartame A low-calorie artificial sweetener made from two amino acids.
- E620 Glutamic acid The free amino acid behind umami taste, used as a flavour enhancer and mild acid.
- 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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