E620; Glutamic Acid
(in 2,741 products)

Potential Risk Index®:

ISCE InhaleISCE SwallowISCE ContactISCE Environment
PRI Legend


1. Biologics - Biological components such as amino acids and its derivatives which modifies certain functions
2. Flavor / Flavoring / Flavor Enhancer - Provides or enhances a particular taste or smell.
Glutamic acid is a non-essential amino acid naturally occurring in the L-form. It is used by almost all living beings in the biosynthesis of proteins, being specified in DNA by the codons GAA or GAG. It is non-essential in humans, meaning the body can synthesize it.
Glutamic acid, being a constituent of protein, is present in foods that contain protein, but it can only be tasted when it is present in an unbound form. Significant amounts of free glutamic acid are present in a wide variety of foods, including cheese and soy sauce, and is responsible for umami, one of the five basic tastes of the human sense of taste. Glutamic acid is often used as a food additive (E620) and flavor enhancer in the form of its sodium salt, known as monosodium glutamate (MSG).
It is approved to use as food additive in EU and generally recognized as safe food substance in US.
Scientific References:
Regulatory References:
1. US FDA Food Additives Status List [2018]
- Amino Acids
2. EU Approved Food Additive [2018]
- E620
3. Japan’s List of Designated Food Additives under Article 10 of the Food Sanitation Act
- L-Glutamic Acid
4. US FDA Generally Recognized As Safe (GRAS) (21 CFR 182) [2017]
- § 182.1045 - Glutamic acid

Safety and Hazards (UN GHS):

1. Causes severe skin burns and eye damage (H314)
2. Causes skin irritation (H315)
3. Causes serious eye damage (H318)
4. Causes serious eye irritation (H319)
5. May cause respiratory irritation (H335)

Potential Health Concerns For:

1. Edema (PubMed ID:31400342)

User Comments:

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