glutamic acid
Basic Information
| Field | Content |
|---|---|
| Chinese name | glutamic acid |
| English name | glutamic acid |
| INS/E number | INS 620 |
| Functional class | Flavour enhancer |
| Year adopted | 1970 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
Glutamic acid is a naturally occurring amino acid, one of the building blocks of proteins, which itself imparts a savoury (umami) taste and is used as a flavour enhancer.
Source
Natural：淀粉或糖蜜经微生物发酵，或从蛋白质水解制得
Why is it used?
- Enhances natural savoury (umami) taste
- Balances and rounds out flavour
- Reduces salt need while keeping taste
Common Foods
- Seasonings
- Soups
- Meat products
- Convenience foods
- Sauces
Safety
ADI (Acceptable Daily Intake)：Not limited (group ADI; not for infants <12 weeks)
Concerns：
- 不推荐用于12周以下婴儿食品
- 过量可能引发个别人短暂不适
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 620)
- FDA 21 CFR 172.320
- Codex GSFA (INS 620)
- FSANZ Food Standards Code (620)
In a nutshell
Glutamic acid is a natural umami amino acid used safely as a flavour enhancer except in infant foods.
Consumer Advice
Glutamic acid is a naturally occurring amino acid, the core component of MSG, and is used as a flavour enhancer that provides the savoury 'umami' taste. It occurs naturally in tomatoes, cheese and meat, and the human body produces and metabolises it normally. It is recognised as safe by food authorities worldwide at normal consumption levels; a small number of people may feel temporary discomfort after large doses, but this is not a true allergic reaction.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.