E620 — Glutamic Acid

E620, known as glutamic acid, is a naturally occurring non-essential amino acid widely used in the food industry as a flavor enhancer. It imparts an umami taste, enhancing the savory flavor of various dishes.

Danger Level: 1 (Generally Safe with Specific Considerations) – Glutamic acid is generally recognized as safe when consumed within established regulatory limits. However, individuals sensitive to glutamates may experience adverse reactions, and excessive intake should be avoided.

Purpose in Products

Glutamic acid and its salts (collectively known as glutamates) are used to enhance the savory taste of foods. They are commonly added to:

  • Processed Meats: Such as sausages and deli meats.
  • Snack Foods: Including flavored chips and crackers.
  • Soups and Broths: To intensify flavor.
  • Sauces and Condiments: Like soy sauce and salad dressings.

Glutamic acid is also present naturally in protein-rich foods such as meat, cheese, and certain vegetables.

Health Considerations

While glutamic acid is a natural component of many foods and is generally safe, some individuals may experience sensitivity to added glutamates, leading to symptoms such as headaches, flushing, or nausea. This sensitivity is often referred to as «Chinese Restaurant Syndrome» or «MSG Symptom Complex.» However, scientific studies have not consistently demonstrated a clear link between glutamate intake and these symptoms.

In 2017, the European Food Safety Authority (EFSA) established an acceptable daily intake (ADI) for glutamic acid and its salts at 30 mg per kg of body weight per day. 

Impact on Children

There is no specific evidence indicating that children are more susceptible to glutamate sensitivity than adults. However, as with all additives, moderation is advised, especially in processed foods that may contain high levels of added glutamates.

Impact on Taste

Glutamic acid enhances the umami flavor, contributing to a richer and more savory taste in foods. It does not impart sweetness, bitterness, sourness, or saltiness but rather intensifies the overall flavor profile.

Compatibility with Other Additives

Glutamic acid is often used in combination with other flavor enhancers, such as disodium inosinate (E631) and disodium guanylate (E627), to produce a synergistic effect that further boosts umami taste.

Natural Occurrence

Glutamic acid is naturally present in many foods, including:

  • Meats: Beef, chicken, and pork.
  • Cheeses: Parmesan and Roquefort.
  • Vegetables: Tomatoes, mushrooms, and peas.
  • Seafood: Crab and scallops.

The natural presence of glutamic acid contributes to the umami flavor in these foods.

Alternatives and Substitutes

For those seeking to avoid added glutamates, alternatives include:

  • Natural Umami-Rich Ingredients: Such as tomatoes, mushrooms, and seaweed.
  • Yeast Extracts: Which provide a similar flavor-enhancing effect.
  • Hydrolyzed Vegetable Proteins: Used as flavor enhancers in various products.

Regulation

Glutamic acid (E620) and its salts are approved for use as food additives in many countries, including those in the European Union and the United States. Regulatory agencies have established guidelines and acceptable daily intake levels to ensure consumer safety.

Conclusion

E620 (Glutamic Acid) is a widely used flavor enhancer that contributes to the umami taste in various foods. While generally safe for consumption within regulatory limits, individuals with sensitivities should monitor their intake. As with all additives, moderation and awareness of dietary sources are key to maintaining a balanced diet.