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E620 Glutamic Acid is a naturally occurring amino acid used in food and beverage applications as a flavor enhancer and acidity regulator in compatible systems, and E620 Glutamic Acid is valued for delivering umami taste and improving overall flavor depth.
E620 Glutamic Acid contributes savory notes and enhances meaty, brothy, and cheese-like flavor profiles, and E620 Glutamic Acid is used in soups, sauces, seasonings, snacks, and processed foods where umami intensity and taste balance are desired.
E620 Glutamic Acid is typically supplied as a white crystalline powder, and E620 Glutamic Acid performance depends on dosage, pH, solubility, and interaction with salts and nucleotides in the formulation.
CAS Number: 56-86-0
EC Number: 200-293-7
Molecular Formula: C5H9NO4
Molecular Weight: 147.13 g/mol
Synonyms: E620 Glutamic Acid, Glutamic Acid, L-Glutamic Acid, 2-Aminopentanedioic Acid, Glutamate Acid, Glutamic Acid Food Grade, Umami Amino Acid, Flavor Enhancer E620, E620, Glutamic Acid Seasoning Ingredient, Glutamic Acid Powder, L-Glutamate Acid, E620 Glutamic Acid, Glutamic Acid, L-Glutamic Acid, L-Glutamate, 2-Aminopentanedioic Acid, 2-Aminoglutaric Acid, α-Aminoglutaric Acid, Alpha-Aminoglutaric Acid, L-2-Aminoglutaric Acid, L-2-Aminopentanedioic Acid, L-α-Aminoglutaric Acid, L-Alpha-Aminoglutaric Acid, Glutaminic Acid, Acidum Glutamicum, Glutamic Acid Food Grade, E620 L-Glutamic Acid, E620 Glutamate, E620 Amino Acid, E620 Flavor Enhancer, Glutamic Acid Food Additive, Glutamic Acid Flavor Enhancer, Glutamic Acid Taste Enhancer, Glutamic Acid Umami Agent, L-Glutamic Acid Food Grade, L-Glutamic Acid Pharmaceutical Grade, L-Glutamic Acid Industrial Grade, L-Glutamic Acid Technical Grade, L-Glutamic Acid Feed Grade, L-Glutamic Acid Supplement Grade, Glutamic Acid FCC Grade, Glutamic Acid USP Grade, Glutamic Acid BP Grade, Glutamic Acid EP Grade, Glutamic Acid Powder, Glutamic Acid Crystals, Glutamic Acid Granules, Glutamic Acid Amino Acid, Proteinogenic Glutamic Acid, Dietary Glutamic Acid, Natural Glutamic Acid, Fermentation Glutamic Acid, Free Glutamic Acid, L-Glutamic Acid Powder, L-Glutamic Acid Crystals, L-Glutamic Acid Granules, Glutamic Acid Nutrient, Glutamic Acid Nutritional Additive, Glutamic Acid Food Ingredient, Glutamic Acid Beverage Ingredient, Glutamic Acid Seasoning Ingredient, Glutamic Acid Savory Flavor Agent, Glutamic Acid Acidulant, Glutamic Acid Buffering Agent, Glutamic Acid Processing Aid, Glutamic Acid Organic Acid, Glutamic Acid Aminodicarboxylic Acid
APPLICATIONS
E620 Glutamic Acid is used in soups and broths to enhance savory depth and increase overall flavor intensity.
E620 Glutamic Acid is incorporated into instant soup powders to improve umami impact and round out taste profile.
E620 Glutamic Acid is used in ramen and noodle seasonings to strengthen meaty and roasted flavor notes.
E620 Glutamic Acid is used in sauces such as soy-style sauces, meat sauces, and savory gravies to boost umami and improve flavor balance.
E620 Glutamic Acid is incorporated into tomato-based sauces to enhance savory complexity and reduce flat taste.
E620 Glutamic Acid is used in ready-to-eat savory meals to improve overall palatability and richness.
E620 Glutamic Acid is used in snack seasonings to intensify savory notes and improve taste persistence.
E620 Glutamic Acid is incorporated into chips and extruded snack coatings to enhance roasted and cheese-like profiles.
E620 Glutamic Acid is used in popcorn seasonings to provide fuller savory taste and reduce sharp saltiness perception.
E620 Glutamic Acid is used in processed meats to enhance meaty flavor and improve taste uniformity in cooked products.
E620 Glutamic Acid is incorporated into sausages and deli meats to strengthen savory notes in compatible formulations.
E620 Glutamic Acid is used in meat analog products to improve umami character and reduce blandness.
E620 Glutamic Acid is used in seafood products to enhance natural savory flavor and improve taste balance.
E620 Glutamic Acid is incorporated into fish paste and surimi seasonings to strengthen overall flavor.
E620 Glutamic Acid is used in canned seafood and seafood sauces to improve savory intensity.
E620 Glutamic Acid is used in cheese and dairy-based seasonings to enhance cheese-like taste and improve flavor depth.
E620 Glutamic Acid is incorporated into processed cheese sauces in selected applications to strengthen umami notes.
E620 Glutamic Acid is used in savory dairy dips to provide richer taste profile.
E620 Glutamic Acid is used in plant-based foods to build umami depth and improve overall taste balance.
E620 Glutamic Acid is incorporated into vegetable soups and sauces to enhance savory complexity.
E620 Glutamic Acid is valued because E620 Glutamic Acid provides natural umami enhancement and flavor rounding, improving overall taste satisfaction in many savory foods.
E620 Glutamic acid is used as a flavor enhancer to intensify umami taste in foods.
E620 Glutamic acid supports savory depth and fullness in soups and broths.
E620 Glutamic acid helps improve overall flavor balance by enhancing meaty notes.
E620 Glutamic acid is used in seasoning blends to provide umami character.
E620 Glutamic acid supports richer taste in savory spice mixes.
E620 Glutamic acid helps reduce the need for higher salt levels in some formulations.
E620 Glutamic acid is used in instant noodle seasonings to boost savory impact.
E620 Glutamic acid supports strong broth-like taste in soup bases.
E620 Glutamic acid helps improve consumer-perceived richness in instant foods.
E620 Glutamic acid is used in snack seasonings to increase savory intensity.
E620 Glutamic acid supports more rounded flavor in chips and extruded snacks.
E620 Glutamic acid helps improve flavor linger and satisfaction in savory snacks.
E620 Glutamic acid is used in bouillon cubes and powders to strengthen meat-like taste.
E620 Glutamic acid supports umami backbone in stock formulations.
E620 Glutamic acid helps improve flavor consistency across production batches.
E620 Glutamic acid is used in canned soups to enhance savory taste and reduce blandness.
E620 Glutamic acid supports improved flavor perception after thermal processing.
E620 Glutamic acid helps maintain palatability over shelf life in shelf-stable soups.
E620 Glutamic acid is used in sauces and gravies to deepen savory notes.
E620 Glutamic acid supports richer taste in tomato-based sauces and meat sauces.
E620 Glutamic acid helps round off harsh acidic notes by improving flavor balance.
E620 Glutamic acid is used in savory dressings to boost umami in some formulations.
E620 Glutamic acid supports fuller taste in creamy and oil-based dressings.
E620 Glutamic acid helps improve flavor intensity in reduced-fat dressings in some designs.
E620 Glutamic acid is used in processed meat products to enhance meaty flavor in some formulations.
E620 Glutamic acid supports savory taste in sausages, patties, and deli meats.
E620 Glutamic acid helps improve overall flavor acceptance in cooked meat products.
E620 Glutamic acid is used in plant-based meat alternatives to boost savory and meaty perception.
E620 Glutamic acid supports umami taste that improves meat-like flavor profiles.
E620 Glutamic acid helps mask vegetal notes in some plant protein systems.
E620 Glutamic acid is used in vegan and vegetarian soups to create a meat-like broth character.
E620 Glutamic acid supports savory depth in mushroom and vegetable stocks.
E620 Glutamic acid helps improve flavor satisfaction in meat-free products.
E620 Glutamic acid is used in fermented foods and savory sauces to enhance umami in some formulations.
E620 Glutamic acid supports taste reinforcement in soy sauce-type and fermented seasoning products.
E620 Glutamic acid helps strengthen the natural savory profile in fermented recipes.
E620 Glutamic acid is used in cheese-flavored snacks to intensify dairy umami notes.
E620 Glutamic acid supports richer cheese perception in seasonings.
E620 Glutamic acid helps improve flavor impact while controlling sodium in some designs.
E620 Glutamic acid is used in seafood-flavored products to enhance natural umami.
E620 Glutamic acid supports stronger fish and shellfish taste perception in soups and snacks.
E620 Glutamic acid helps improve overall savory complexity in seafood seasonings.
E620 Glutamic acid is used in tomato-based products to amplify tomato umami.
E620 Glutamic acid supports fuller taste in ketchup, pasta sauces, and tomato soups.
E620 Glutamic acid helps improve flavor strength in lower-sugar or lower-salt tomato recipes.
E620 Glutamic acid is used in spice rubs and marinades to enhance savory notes.
E620 Glutamic acid supports deeper flavor in grilled and roasted products.
E620 Glutamic acid helps improve flavor performance after cooking.
E620 Glutamic acid is used in ready meals to restore savory taste after freezing or reheating.
E620 Glutamic acid supports improved flavor perception in microwavable meals.
E620 Glutamic acid helps maintain consistent taste across different heating conditions.
E620 Glutamic acid is used in snack mixes to enhance savory taste and reduce flatness.
E620 Glutamic acid supports a more rounded flavor profile in mixed-seasoning snacks.
E620 Glutamic acid helps improve consumer liking in savory snack mixes.
E620 Glutamic acid is used in reduced-sodium formulations to maintain savory intensity.
E620 Glutamic acid supports sodium reduction by boosting perceived saltiness through umami.
E620 Glutamic acid helps maintain taste acceptance when salt is reduced.
E620 Glutamic acid is used in flavor systems to improve kokumi-like fullness when combined with other ingredients.
E620 Glutamic acid supports synergy with nucleotides for stronger umami.
E620 Glutamic acid helps create richer mouth-coating savory sensations in soups.
E620 Glutamic acid is used in formulations with inosinate and guanylate salts to create strong umami synergy.
E620 Glutamic acid supports pronounced savory taste at lower overall usage levels.
E620 Glutamic acid helps reduce cost by improving efficiency of flavor enhancement systems.
E620 Glutamic acid is used in seasoning premixes to standardize savory taste in manufacturing.
E620 Glutamic acid supports batch-to-batch flavor reproducibility.
E620 Glutamic acid helps reduce variability caused by raw material differences.
E620 Glutamic acid is used in dry soup powders to deliver stable flavor enhancement in shelf-stable mixes.
E620 Glutamic acid supports quick flavor development upon reconstitution.
E620 Glutamic acid helps improve aroma and taste release in hot water.
E620 Glutamic acid is used in snack extrusion seasonings to improve adhesion and taste impact.
E620 Glutamic acid supports better flavor distribution on snack surfaces.
E620 Glutamic acid helps improve taste strength without heavy oil usage in some designs.
E620 Glutamic acid is used in culinary concentrates to deliver savory taste in small dosages.
E620 Glutamic acid supports high flavor density in professional kitchen products.
E620 Glutamic acid helps improve consistency of chef-style seasoning pastes.
E620 Glutamic acid is used in catering and institutional foods to enhance taste in large-batch cooking.
E620 Glutamic acid supports improved palatability in cost-controlled menus.
E620 Glutamic acid helps improve acceptance of vegetable-heavy dishes.
E620 Glutamic acid is used in pet food to enhance palatability in some formulations.
E620 Glutamic acid supports improved aroma and taste acceptance in wet pet foods.
E620 Glutamic acid helps improve intake in picky animals in some products.
E620 Glutamic acid is used in animal feed additives in some formulations to improve flavor acceptance.
E620 Glutamic acid supports better consumption of fortified feeds in some systems.
E620 Glutamic acid helps reduce bitterness perception from added minerals in some feeds.
E620 Glutamic acid is used in fermentation media as a nutrient or nitrogen source in some processes.
E620 Glutamic acid supports microbial growth and metabolic balance in selected fermentations.
E620 Glutamic acid helps improve yields in some bioprocess systems.
E620 Glutamic acid is used in biotechnology as a building block for amino acid and peptide production.
E620 Glutamic acid supports synthesis of specialty nutrients and biochemicals.
E620 Glutamic acid helps enable production of glutamate-containing peptides in some processes.
E620 Glutamic acid is used in pharmaceuticals as an amino acid ingredient in some nutritional preparations.
E620 Glutamic acid supports amino acid blends used in medical nutrition.
E620 Glutamic acid helps improve nitrogen balance formulations in certain products.
E620 Glutamic acid is used in laboratory research as a standard amino acid for biochemical studies.
E620 Glutamic acid supports protein chemistry experiments and buffer preparations in some contexts.
E620 Glutamic acid helps serve as a reference compound in analytical methods.
E620 Glutamic acid is used in analytical chemistry for calibration of amino acid analysis systems.
E620 Glutamic acid supports method validation for chromatography-based amino acid profiling.
E620 Glutamic acid helps ensure accuracy in quantitative amino acid testing.
E620 Glutamic acid is used in product development to optimize umami profile in savory foods.
E620 Glutamic acid supports sensory testing and taste panel work for soup and sauce improvement.
E620 Glutamic acid helps refine seasoning systems for target consumer preferences.
E620 Glutamic acid is used in manufacturing troubleshooting to correct weak savory flavor in processed foods.
E620 Glutamic acid supports rapid flavor adjustment to meet target taste profiles.
E620 Glutamic acid helps reduce reformulation time in savory product lines.
E620 Glutamic acid is used in quality control to confirm additive levels and taste consistency in seasonings.
E620 Glutamic acid supports specification checks for glutamate content.
E620 Glutamic acid helps ensure stable sensory performance across lots.
DESCRIPTION
E620 Glutamic Acid is an amino acid found naturally in many foods such as tomatoes, cheeses, and fermented products, and E620 Glutamic Acid contributes to the umami taste sensation.
E620 Glutamic Acid enhances savory flavor by increasing perception of meatiness and broth-like notes, and E620 Glutamic Acid can help reduce the need for high salt levels in some formulations by improving overall flavor impact.
E620 Glutamic Acid interacts synergistically with 5'-ribonucleotides such as inosinate and guanylate, and this synergy can significantly intensify umami perception when used together in seasoning systems.
E620 Glutamic Acid is acidic in nature, and at typical food pH values E620 Glutamic Acid exists partly as glutamate ions, which contribute strongly to umami taste.
E620 Glutamic Acid solubility depends on pH and temperature, and salts of glutamic acid such as monosodium glutamate are often used when higher solubility is needed.
E620 Glutamic Acid should be used according to applicable food additive regulations and good manufacturing practices for the target market.
E620 Glutamic Acid is typically supplied as a white crystalline powder, and moisture control supports good flow and consistent dosing.
E620 Glutamic Acid should be stored in tightly closed containers in a cool, dry place to prevent moisture pickup and caking.
E620 Glutamic Acid should be handled with good hygiene and dust control practices during bulk powder processing.
E620 Glutamic acid is a naturally occurring amino acid present in many proteins and fermented foods.
E620 Glutamic acid contributes umami taste when present as free glutamate in foods.
E620 Glutamic acid is typically supplied as a white crystalline powder and has limited solubility compared with some salts.
E620 Glutamic acid is used in food to enhance savory flavor and to provide glutamate for umami systems.
E620 Glutamic acid shows strong synergy with nucleotides such as inosinate and guanylate, which boosts umami intensity.
E620 Glutamic acid is also used in supplements and biochemical applications as a standard amino acid ingredient.
E620 Glutamic acid performance depends on pH, formulation salt balance, and the presence of synergistic umami ingredients.
E620 Glutamic acid should be stored in tightly closed containers in a cool, dry place to prevent moisture pickup and caking.
E620 Glutamic acid is valued for natural umami contribution and broad usefulness across food, nutrition, and laboratory applications.
PROPERTIES
Chemical Formula: C5H9NO4
Molecular Weight: 147.13 g/mol
Common Name: E620 Glutamic Acid
Chemical Type: Amino acid; flavor enhancer; umami ingredient
Appearance: White crystalline powder
Odor: Odorless
Taste: Umami and slightly acidic
Solubility: Slightly soluble in water; solubility increases with pH and temperature
pKa Values: Multiple (acidic and amino functional groups; typical amino acid behavior)
Stability: Stable under normal storage; may participate in Maillard reactions in certain heat-processed systems
Hygroscopicity: Low to moderate; moisture control supports powder flow
Storage Temperature: 15–30°C, tightly closed, dry
Shelf Life: Typically 24–60 months in original sealed packaging (supplier dependent)
FIRST AID
Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during powder handling.
Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.
Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.
Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a large amount is swallowed.
Never give anything by mouth to an unconscious person.
Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.
HANDLING AND STORAGE
Handling:
Use appropriate PPE including gloves and safety glasses for bulk handling.
Avoid generating dust and avoid inhalation of fine powder.
Maintain good hygiene and clean-up practices in handling areas.
Ventilation:
Use general ventilation for normal handling.
Use local exhaust where dust may be generated during powder transfer.
Minimize airborne particulate accumulation in enclosed areas.
Storage:
Store in tightly closed containers in a cool, dry place.
Protect from moisture to prevent caking and maintain free-flowing behavior.
Keep containers properly labeled and protected from contamination.
Spill and Leak Procedures:
Sweep up spilled powder and avoid dust generation.
Collect into suitable containers for reuse or disposal according to local regulations.
Clean residues with water if needed and dry the area to prevent slip hazards.
Handling Precautions:
Optimize dosage because E620 Glutamic Acid affects umami intensity and taste balance, and excessive levels can create overly strong savory notes.
Consider synergy with nucleotides because combining E620 Glutamic Acid with inosinate and guanylate can significantly increase perceived umami.
Rotate stock using FIFO practices to maintain consistent quality and predictable flavor enhancement performance.
