E620

Glutamic acid

Moderate risk flavour enhancernatural origin

Umami enhancer; sensitivity reactions in some people.

Acceptable daily intake: 30 mg/kg body weight/day (EFSA)
Vegan: Yes
Vegetarian: Yes

What it is

E620 (Glutamic acid) is a naturally occurring, non-essential amino acid. It is the fundamental component responsible for the savoury "umami" flavour found naturally in tomatoes, parmesan cheese, and mushrooms.

How it is used in food

As an additive it concentrates umami.

Commonly found in

Soups and broths
Savoury snacks and crisps
Ready meals and sauces

Health and safety

Sensitivity and overeating discussions mirror MSG.

While glutamic acid is naturally present in our bodies and many foods, EFSA has established a safe Group Acceptable Daily Intake (ADI) of 30 mg/kg bw for its use as a food additive to protect individuals sensitive to sudden spikes in blood glutamate levels.

Glutamate sensitivity symptoms

sensitive individuals · evidence: suspected

In a small subset of the population, consuming large amounts of free glutamates on an empty stomach can trigger headaches, nausea, flushing, and sweating.

EFSA evaluation of E621

Closely monitored and re-evaluated by EFSA.

Regulatory status

Region	Status	Notes
Australia & New Zealand FSANZ	Permitted	Permitted under the FSANZ Food Standards Code.
European Union EFSA / European Commission	Permitted	Authorised for food use under EU regulations (Annex II).
United States FDA (Food and Drug Administration)	Permitted	Generally Recognised As Safe (GRAS).

Identification on labels

E-number: E620

Also printed asL-Glutamic acid

Alternatives to this additive

E621: Monosodium glutamate — The more soluble, sodium-based version of the exact same compound.

How it is made

Industrially produced through the bacterial fermentation of carbohydrates like molasses or sugar beet.

Fermentation — Bacteria ferment sugars to excrete glutamic acid.
Purification — The acid is filtered, crystallised, and dried into a powder.

Worth knowing

The free form of the most abundant amino acid in your diet — parmesan is 1.2% pure glutamate.

Conclusion

E620 is widely used to make savoury foods taste better. While generally safe, individuals prone to "Chinese Restaurant Syndrome" (headaches, flushing, and sweating) should monitor their intake.

References

EFSA evaluation of E621 — EFSA

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Entry last reviewed 2026-07-28.

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