Food additives – Flavour enhancers

Flavour enhancers codes: 600–699; Subranges: 620–629 glutamates & guanylates, 630–639 inosinates, 640–649 others.
Here there is a list with food additives used as flavour enhancers.

CodeNameDescriptionRiskUser Rate
E620Glutamic acidGlutamic acid is a natural essential amino acid that is present in all complete proteins. It is the most common excitatory neurotransmitter in the brain. Glutamic acid has the ability to make bland and tasteless foods taste wonderful. It is very cheap and easy to produce, and is present in a wide variety of foods. Commercially it is prepared by bacterial fermentation of molasses and also prepared from vegetable protein. Glutamates may not be used in products intended for children under 12 weeks. The products do not contain gluten. avoid-
E621Monosodium glutamate, MSGMonosodium glutamate is the sodium salt of glutamic acid. Glutamates may not be used in products intended for children under 12 weeks. Some people are sensitive to large amounts of MSG. Reactions include headache, nausea, weakness, and burning sensation in the back of neck and forearms, wheezing, changes in heart rate, and difficulty breathing. The products do not contain gluten.avoid-
E622Monopotassium glutamateMonopotassium glutamate is the potassium acid salt of glutamic acid. It is a non-sodium MSG (E621) alternative. Glutamates may not be used in products intended for children under 12 weeks. The products do not contain gluten. avoid-
E623Calcium diglutamateCalcium diglutamate is the calcium acid salt of glutamic acid. Glutamates may not be used in products intended for children under 12 weeks. The products do not contain gluten. avoid-
E624Monoammonium glutamateMonoammonium glutamate is the ammonium acid salt of glutamic acid. Glutamates may not be used in products intended for children under 12 weeks. The products do not contain gluten.avoid-
E625Magnesium diglutamateMagnesium diglutamate is the magnesium acid salt of glutamic acid. Glutamates may not be used in products intended for children under 12 weeks. The products do not contain gluten.avoid-
E626Guanylic acidGuanylic acid also known as GMP is a nucleotide composed of guanine, ribose and one phosphate group formed during protein synthesis. It is an ester of phosphoric acid with the nucleoside guanosine. Commercially it is produced from dried fish, yeast extract, or dried seaweed. Guanylates may not be used in products intended for children under 12 weeks. Asthmatic people should avoid guanylic acid and guanylates. As guanylates are metabolised to purines, they should be avoided by people suffering from gout. They may thus not suitable for vegans and vegetarians.avoid-
E627Disodium guanylate, Sodium guanylateDisodium guanylate is the disodium salt of guanylic acid. Guanylates may not be used in products intended for children under 12 weeks. Asthmatic people should avoid guanylic acid and guanylates. As guanylates are metabolised to purines, they should be avoided by people suffering from gout. They may thus not suitable for vegans and vegetarians.avoid-
E628Dipotassium guanylateDipotassium guanylate is the potassium salt of guanylic acid. Guanylates may not be used in products intended for children under 12 weeks. Asthmatic people should avoid guanylic acid and guanylates. As guanylates are metabolised to purines, they should be avoided by people suffering from gout. They may thus not suitable for vegans and vegetarians.avoid-
E629Calcium guanylateCalcium guanylate is the calcium salt of guanylic acid. Guanylates may not be used in products intended for children under 12 weeks. Asthmatic people should avoid guanylic acid and guanylates. As guanylates are metabolised to purines, they should be avoided by people suffering from gout. They may thus not suitable for vegans and vegetarians.avoid-
E630Inosinic acid, IMP, hypoxanthine ribotideInosinic acid or otherwise known as IMP is a nucleoside that is important in metabolism. It is found naturally in many animals but commercially is prepared by yeast or bacterial fermentation using Brevibacterium, Arthrobacter, Microbacterium and Corynebacterium of molasses, starch, sugar beets, and sugar cane. It can also be prepared from meat or fish (sardines). Used in antacid, analgesics, cough syrups, pills, protein drinks, dietary supplements, and as a sweetener in bakery products. Inosinates may not be used in products intended for children under 12 weeks. Asthmatic people should avoid inosinates. As inosinates are metabolised to purines, they should be avoided by people suffering from gout. They are thus not suitable for vegans and vegetarians, and in most cases not suitable for Jews, Muslims and Hindus.unknown-
E631Disodium inosinateDisodium inosinate is the disodium salt of inosinic acid. See E630 for similar details.unknown-
E632Dipotassium inosinateDipotassium inosinate is the potassium salt of inosinic acid. See E630 for similar details.unknown-
E633Calcium inosinateCalcium inosinate is the calcium salt of inosinic acid. See E630 for similar details.unknown-
E634Calcium 5'-ribonucleotidesCalcium 5-Ribonecleotide is a compound that is produced by mixing calcium salts of guanylic acid (E626) and inosinic acid (E630). It produces an odourless, white crystal or powder, with a very characteristic taste, that is used as a flavour enhancer in foods. See E626 and E630 for similar details.unknown-
E635Disodium 5'-ribonucleotidesDisodium 5-Ribonecleotide is a compound that is produced by mixing sodium salts of guanylic acid (E627) and disodium inosinate (E631). See E627 and E631 for similar details.unknown-
E636MaltolMaltol is a naturally occurring organic compound that is found in the bark of larch trees, pine needles, and roasted malt. Commercially it is produced by the extraction of larch trees, or by the roasting of malt, or produced by heating lactose and maltose. It is used as a flavour enhancer in food, especially in breads and cakes. Acceptable daily intake (ADI): Up to 1 mg/kg body weight. Sometimes lactose (from cow's milk) is used. It should thus be avoided by vegans. It does not contain lactose and can be used by lactose-intolerant people. unknown-
E637Ethyl maltolEthyl maltol is derived from maltol (E636) by replacing one metholy group with an ethyl group. Acceptable daily intake (ADI): Up to 2 mg/kg body weight. Sometimes lactose (from cow's milk) is used. It should thus be avoided by vegans. It does not contain lactose and can be used by lactose-intolerant people.unknown-
E640Glycine and its sodium saltGlycine is an amino acid. Commercially it can be manufactured two different ways: by treating chloroacetic acid with ammonia, or by the Strecker amino acid synthesis. It is used as a sweetener, flavour enhancer, and a buffering agent in food. Glycine is produced mainly from gelatin, which is derived from animal bones. They are thus not suitable for vegans and vegetarians, and in most cases not suitable for Jews, Muslims and Hindus.unknown-
E641LeucineLeucine is an essential amino acid, a building block for protein. It is used as a dietary supplement as it has been found to slow muscle tissue degradation by increasing the synthesis of muscle protein. It is also used as a flavour enhancer. Used in bodybuilding supplements, and medications. unknown-
E642Lysine hydrochlorideLysine hydrochloride is an essential amino acid that the body requires for growth and tissue repair. It comes in powdered form, and is used as a flavour enhancer in foods, and as a nutritional amino acid supplement. It is used as a flavour enhancer in foods, and as a nutritional amino acid supplement.unknown-
E650Zinc acetateZinc acetate is a chemical compound that is produced by the action of acetic acid on zinc carbonate. It produces a colourless solid that is used in dietary supplements. It is also used in lozenges to help treat the common cold. It can also be used to help treat those with zinc deficiencies. It is used in chewing gum, lozenges, breath fresheners, dietary supplements, and body building formulas. unknown-


Please Help
We are now trying to collect data for the additives database. We need facts and we need links to organizations studying these substances or doing research on the subject.
If you have such information, please add comments in this page with the relevant links.
Thank you, everybody, in advance for your help.

One thought on “Food additives – Flavour enhancers

Comments are closed.