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E622
Monopotassium glutamate
The potassium salt of glutamic acid, used as a lower-sodium umami flavour enhancer.
i Additive Details
| Is E622 Monopotassium glutamate safe?
EFSA, the FDA and the WHO consider glutamates safe at normal dietary levels, and the reported 'Chinese restaurant syndrome' has not been confirmed in double-blind, placebo-controlled trials. Because it carries potassium, people with impaired kidney function, on a potassium-restricted diet or taking potassium-sparing medicines should count it among their potassium sources. EFSA noted in 2017 that intakes of glutamic acid and its salts can exceed the group ADI in some population groups.
| Uses
Enhances savoury flavour in soups, stocks, seasonings, snacks, processed meat and ready meals. It is mainly chosen for reduced-sodium products, where it supplies umami without the sodium of monosodium glutamate (E621); at higher levels it can leave a slightly bitter or metallic aftertaste.
| Interactions
It dissociates into the same glutamate ion as E621, so it tastes and behaves like MSG apart from the mineral it carries. It is often combined with monosodium glutamate to balance flavour, and with disodium guanylate (E627) or disodium inosinate (E631), which multiply the umami effect at low doses.
| Origin
Made by fermentation, typically with Corynebacterium glutamicum on a carbohydrate substrate, followed by neutralising the glutamic acid with a potassium base. Glutamate itself occurs naturally in tomatoes, aged cheese, mushrooms and seaweed.
| 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.
- E620 Glutamic acid The free amino acid behind umami taste, used as a flavour enhancer and mild acid.
- 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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