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E620Caution

Glutamic acid

Group: Flavour enhancers

Harm level3 of 5In moderation

In plain words

Glutamic acid is an amino acid that gives food a strong savoury umami taste. It is added to soup mixes, seasonings, crisps and ready meals.

Where you find it: instant soups, crisps, stock cubes, seasoning mixes

Our recommendation

We recommend limiting it; if you react to it, read labels carefully.

Possible risks and effects

  • Sensitive people report headache, nausea or palpitations after larger doses; controlled studies support this only weakly.
  • The strong savoury taste may encourage overeating ultra-processed foods.

For experts

A non-essential amino acid naturally present in proteins, tomatoes and parmesan; industrially produced by fermentation and acting as a flavour enhancer via umami receptors. In 2017 EFSA set a group ADI for glutamates E620–E625 and noted that some population groups with high intake may exceed it.

Check another E-number

More from this group

E621Monosodium glutamate (MSG)E622Monopotassium glutamateE627Disodium guanylateE631Disodium inosinateE635Disodium 5'-ribonucleotidesE640Glycine

This information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.