E620 – Glutamic acid
Flavour enhancerDescription
White crystalline powder
Notes
Glutamic acid is an amino acid (one of the building blocks of proteins) that occurs naturally in many foods including tomatoes, cheese, mushrooms, and seaweed. For commercial food use, it's typically produced through fermentation, where bacteria or other microorganisms convert sugars or starches into glutamic acid, similar to how yogurt or wine is made. This process results in white crystalline crystals that can be easily added to foods. As a flavor enhancer, glutamic acid boosts the savory, meaty taste known as "umami" – the fifth basic taste alongside sweet, sour, salty, and bitter. It makes foods taste more satisfying and full-flavored without adding its own distinct taste. You'll find it in processed foods, soups, snack foods, seasonings, and many restaurant dishes, often working alongside its more famous cousin, monosodium glutamate (MSG), which is simply glutamic acid combined with sodium. Glutamic acid is naturally present in our bodies and in many whole foods we eat regularly, so it's considered very safe for most people. It's suitable for vegetarian and vegan diets when produced through plant-based fermentation, and generally acceptable across various religious dietary laws. Some individuals who are sensitive to MSG may also react to glutamic acid, though this affects only a small percentage of the population.