Monoammonium glutamate
Enhances savory flavor, but those sensitive to glutamates should limit intake.
- Category
- Flavour enhancers
- Vegan
- Yes
- Vegetarian
- Yes
What it is
The ammonium salt of glutamic acid, another MSG alternative for umami flavor.
How it is used in food
Provides umami flavour enhancement in a sodium-free form, letting manufacturers deepen savoury taste in soups, sauces and snacks while cutting the sodium that MSG or salt would add.
Commonly found in- Processed savory foods
- Snacks
Health and safety
Subject to the same sensitivity concerns as standard MSG.
It is covered by EFSA's 2017 group re-evaluation of glutamates (E620–E625), which set a group ADI of 30 mg/kg body weight per day and noted that some high consumers, especially children, could exceed it. The broader clinical literature finds glutamate salts safe for the general population, with only anecdotal, poorly reproducible sensitivity reactions.
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 | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E624
Worth knowing
Because the ammonium ion is metabolised and the glutamate is identical to the amino acid the human body makes and uses by the gram every day, the finished dish is chemically indistinguishable from one seasoned with MSG.
Conclusion
Enhances savory flavor, but those sensitive to glutamates should limit intake.
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Open the appEntry last reviewed 2026-07-28.
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