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E620 Glutamic Acid – Food Additive Overview

E620 is the EU food additive code for glutamic acid, a naturally occurring amino acid used as a flavour enhancer in a wide range of processed foods.

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Things worth knowing about "E620"

E620 is the EU food additive code for glutamic acid, a naturally occurring amino acid used as a flavour enhancer in a wide range of processed foods.

What is E620?

E620 is the European Union designation for glutamic acid (also known as L-glutamic acid), a naturally occurring, non-essential amino acid found abundantly in the human body. As a food additive, it is listed under E620 in accordance with EU Regulation (EC) No 1333/2008 and functions primarily as a flavour enhancer. It is the basis of the so-called umami taste – the fifth basic taste alongside sweet, sour, salty and bitter.

Origin and Natural Sources

Glutamic acid occurs naturally in many protein-rich foods. Particularly high concentrations are found in:

Parmesan and other aged cheeses
Tomatoes and tomato paste
Meat and poultry
Fish and seafood
Soy sauce and fermented foods
Mushrooms, especially shiitake

As a food additive, glutamic acid is typically produced through fermentation of plant-based raw materials (e.g. sugarcane, corn) or by chemical synthesis.

Function as a Flavour Enhancer

Glutamic acid and its salts (E621–E625) activate specific umami receptors on the tongue (mGluR4 and T1R1/T1R3), enhancing the savoury, full-bodied taste of foods without imparting a strong flavour of their own. This allows food manufacturers to achieve satisfying taste profiles with reduced levels of salt or fat.

Use in Food Products

E620 is commonly used in:

Ready meals and frozen foods
Soups, sauces and seasonings
Snacks and crisps
Processed meat products and marinades
Spice blends and seasoning mixes

Under EU labelling regulations, glutamic acid and its salts must be declared on the ingredient list either by name or E-number.

Safety and Health Assessment

The European Food Safety Authority (EFSA) has conducted a comprehensive re-evaluation of glutamic acid and its salts (E620–E625). In its 2017 assessment, EFSA established an acceptable daily intake (ADI) of 30 mg per kg body weight per day for the group E620–E625. At levels typically used in food, these substances are considered safe for the general population.

Historically, the so-called Chinese Restaurant Syndrome was associated with glutamate consumption, with reported symptoms including headaches, flushing and chest tightness. However, current scientific evidence has not established a clear causal link between glutamic acid intake at food-relevant levels and these symptoms.

Glutamic Acid as an Amino Acid in Metabolism

Beyond its role as a food additive, glutamic acid is one of the most abundant amino acids in the human body and serves critical physiological roles:

It is a key excitatory neurotransmitter in the central nervous system
It plays a central role in nitrogen metabolism
It is a precursor for glutamine, proline and GABA (gamma-aminobutyric acid)
It is involved in ammonia detoxification in the liver

References

EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) – Re-evaluation of glutamic acid (E620), sodium glutamate (E621), potassium glutamate (E622), calcium diglutamate (E623), ammonium glutamate (E624) and magnesium diglutamate (E625) as food additives. EFSA Journal, 2017.
European Parliament and Council of the EU – Regulation (EC) No 1333/2008 on food additives.
Ninomiya, K. – Natural occurrence of glutamate in the world. Journal of Nutrition, 1998; 128(4 Suppl): 923S–926S.

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