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E624 Monoammonium Glutamate is the ammonium salt of glutamic acid used in food and beverage applications as a flavor enhancer, and E624 Monoammonium Glutamate is valued for delivering umami taste and improving overall savory flavor depth in compatible formulations.
E624 Monoammonium Glutamate enhances savory notes in soups, sauces, seasonings, and processed foods, and E624 Monoammonium Glutamate helps round flavors and increase palatability at low use levels.
E624 Monoammonium Glutamate is typically supplied as a white to off-white crystalline powder, and E624 Monoammonium Glutamate performance depends on dosage, solubility, pH, and synergy with other umami ingredients in the formulation.
CAS Number: 17090-79-8
EC Number: 241-133-3
Molecular Formula: C5H12N2O4
Molecular Weight: 164.16 g/mol
Synonyms: E624 Monoammonium Glutamate, Monoammonium Glutamate, Ammonium Glutamate, Glutamic Acid Ammonium Salt, Ammonium L-Glutamate (naming), Umami Salt (Ammonium), Flavor Enhancer E624, E624, Monoammonium Glutamate Food Grade, Monoammonium Glutamate Seasoning, Ammonium Glutamate Flavor Enhancer, Glutamate Ammonium Salt, Monoammonium Glutamate Crystals, Monoammonium Glutamate Granules, Ammonium Glutamate Powder, Ammonium Glutamate Crystals, Ammonium Glutamate Granules, Monoammonium Glutamate Seasoning, Ammonium Glutamate Seasoning, Monoammonium Glutamate Savory Flavor Agent, Ammonium Glutamate Seasoning Ingredient, Monoammonium Glutamate Food Ingredient, Ammonium Glutamate Food Ingredient, Monoammonium Glutamate Beverage Ingredient, Monoammonium Glutamate Processing Aid, Monoammonium Glutamate Nutritional Additive, Monoammonium Glutamate Industrial Grade, Monoammonium Glutamate Technical Grade, Monoammonium Glutamate FCC Grade, Monoammonium Glutamate USP Grade, Monoammonium Glutamate BP Grade, Monoammonium Glutamate EP Grade, Ammonium Glutamate FCC Grade, Ammonium Glutamate Pharmaceutical Grade, Monoammonium Glutamate Supplement Grade, Ammonium Glutamate Supplement Grade, Monoammonium Glutamate Ammonium Salt, Ammonium Glutamate Organic Salt, L-Glutamic Acid Ammonium Salt, Glutamic Acid Ammonium Salt, Monoammonium Glutamate Hydrate, Ammonium Glutamate Hydrate, Monoammonium Glutamate Anhydrous, Ammonium Glutamate Anhydrous, Monoammonium Glutamate E Number E624, Ammonium Glutamate E Number E624, E624 Glutamate Salt, Monoammonium Glutamate Nutraceutical Ingredient
APPLICATIONS
E624 Monoammonium Glutamate is used in soups and broths to enhance savory depth and increase overall flavor intensity.
E624 Monoammonium Glutamate is incorporated into instant soup powders to improve umami impact and round out taste profile.
E624 Monoammonium Glutamate is used in ramen and noodle seasonings to strengthen meaty and roasted flavor notes.
E624 Monoammonium Glutamate is used in sauces such as soy-style sauces, meat sauces, and savory gravies to boost umami and improve flavor balance.
E624 Monoammonium Glutamate is incorporated into tomato-based sauces to enhance savory complexity and reduce flat taste.
E624 Monoammonium Glutamate is used in ready-to-eat savory meals to improve overall palatability and richness.
E624 Monoammonium Glutamate is used in snack seasonings to intensify savory notes and improve taste persistence.
E624 Monoammonium Glutamate is incorporated into chips and extruded snack coatings to enhance roasted and cheese-like profiles.
E624 Monoammonium Glutamate is used in popcorn seasonings to provide fuller savory taste and reduce sharp saltiness perception.
E624 Monoammonium Glutamate is used in processed meats to enhance meaty flavor and improve taste uniformity in cooked products.
E624 Monoammonium Glutamate is incorporated into sausages and deli meats to strengthen savory notes in compatible formulations.
E624 Monoammonium Glutamate is used in meat analog products to improve umami character and reduce blandness.
E624 Monoammonium Glutamate is used in seafood products to enhance natural savory flavor and improve taste balance.
E624 Monoammonium Glutamate is incorporated into fish paste and surimi seasonings to strengthen overall flavor.
E624 Monoammonium Glutamate is used in canned seafood and seafood sauces to improve savory intensity.
E624 Monoammonium Glutamate is used in seasoning blends with nucleotides to produce strong umami synergy and improved taste impact.
E624 Monoammonium Glutamate is incorporated into bouillon cubes and powders to create rich savory profiles in compatible designs.
E624 Monoammonium Glutamate is valued because E624 Monoammonium Glutamate provides efficient umami enhancement and flavor rounding that improves overall taste satisfaction across many savory foods.
E624 Monoammonium glutamate is used as a flavor enhancer to intensify umami taste in foods.
E624 Monoammonium glutamate supports savory depth and fullness in soups and broths.
E624 Monoammonium glutamate helps improve overall flavor balance by enhancing meaty notes.
E624 Monoammonium glutamate is used in seasoning blends to provide consistent umami character.
E624 Monoammonium glutamate supports richer taste in savory spice mixes.
E624 Monoammonium glutamate helps reduce the need for higher salt levels in some formulations.
E624 Monoammonium glutamate is used in instant noodle seasonings to boost savory impact.
E624 Monoammonium glutamate supports strong broth-like taste in soup bases.
E624 Monoammonium glutamate helps improve consumer-perceived richness in instant foods.
E624 Monoammonium glutamate is used in snack seasonings to increase savory intensity.
E624 Monoammonium glutamate supports more rounded flavor in chips and extruded snacks.
E624 Monoammonium glutamate helps improve flavor linger and satisfaction in savory snacks.
E624 Monoammonium glutamate is used in bouillon cubes and powders to strengthen meat-like taste.
E624 Monoammonium glutamate supports umami backbone in stock formulations.
E624 Monoammonium glutamate helps improve flavor consistency across production batches.
E624 Monoammonium glutamate is used in canned soups to enhance savory taste and reduce blandness.
E624 Monoammonium glutamate supports improved flavor perception after thermal processing.
E624 Monoammonium glutamate helps maintain palatability over shelf life in shelf-stable soups.
E624 Monoammonium glutamate is used in sauces and gravies to deepen savory notes.
E624 Monoammonium glutamate supports richer taste in tomato-based sauces and meat sauces.
E624 Monoammonium glutamate helps round off harsh acidic notes by improving flavor balance.
E624 Monoammonium glutamate is used in savory dressings to boost umami in some formulations.
E624 Monoammonium glutamate supports fuller taste in creamy and oil-based dressings.
E624 Monoammonium glutamate helps improve flavor intensity in reduced-fat dressings in some designs.
E624 Monoammonium glutamate is used in processed meat products to enhance meaty flavor in some formulations.
E624 Monoammonium glutamate supports savory taste in sausages, patties, and deli meats.
E624 Monoammonium glutamate helps improve overall flavor acceptance in cooked meat products.
E624 Monoammonium glutamate is used in plant-based meat alternatives to boost savory and meaty perception.
E624 Monoammonium glutamate supports umami taste that improves meat-like flavor profiles.
E624 Monoammonium glutamate helps mask vegetal notes in some plant protein systems.
E624 Monoammonium glutamate is used in vegan and vegetarian soups to create a meat-like broth character.
E624 Monoammonium glutamate supports savory depth in mushroom and vegetable stocks.
E624 Monoammonium glutamate helps improve flavor satisfaction in meat-free products.
E624 Monoammonium glutamate is used in fermented foods and savory sauces to enhance umami in some formulations.
E624 Monoammonium glutamate supports taste reinforcement in soy sauce-type and fermented seasoning products.
E624 Monoammonium glutamate helps strengthen the natural savory profile in fermented recipes.
E624 Monoammonium glutamate is used in cheese-flavored snacks to intensify dairy umami notes.
E624 Monoammonium glutamate supports richer cheese perception in seasonings.
E624 Monoammonium glutamate helps improve flavor impact while controlling sodium in some designs.
E624 Monoammonium glutamate is used in seafood-flavored products to enhance natural umami.
E624 Monoammonium glutamate supports stronger fish and shellfish taste perception in soups and snacks.
E624 Monoammonium glutamate helps improve overall savory complexity in seafood seasonings.
E624 Monoammonium glutamate is used in tomato-based products to amplify tomato umami.
E624 Monoammonium glutamate supports fuller taste in ketchup, pasta sauces, and tomato soups.
E624 Monoammonium glutamate helps improve flavor strength in lower-sugar or lower-salt tomato recipes.
E624 Monoammonium glutamate is used in spice rubs and marinades to enhance savory notes.
E624 Monoammonium glutamate supports deeper flavor in grilled and roasted products.
E624 Monoammonium glutamate helps improve flavor performance after cooking.
E624 Monoammonium glutamate is used in ready meals to restore savory taste after freezing or reheating.
E624 Monoammonium glutamate supports improved flavor perception in microwavable meals.
E624 Monoammonium glutamate helps maintain consistent taste across different heating conditions.
E624 Monoammonium glutamate is used in snack mixes to enhance savory taste and reduce flatness.
E624 Monoammonium glutamate supports a more rounded flavor profile in mixed-seasoning snacks.
E624 Monoammonium glutamate helps improve consumer liking in savory snack mixes.
E624 Monoammonium glutamate is used in reduced-sodium formulations to maintain savory intensity.
E624 Monoammonium glutamate supports sodium reduction by boosting perceived saltiness through umami in some systems.
E624 Monoammonium glutamate helps maintain taste acceptance when sodium is reduced.
DESCRIPTION
E624 Monoammonium Glutamate is the ammonium salt of glutamic acid, and E624 Monoammonium Glutamate releases glutamate in aqueous systems, which is responsible for umami taste perception.
E624 Monoammonium Glutamate provides a standardized, consistent source of umami enhancement similar to other glutamate salts, and counterion choice can influence solubility and mineral contribution in certain systems.
E624 Monoammonium Glutamate shows synergy with 5'-ribonucleotides such as inosinate and guanylate, and this synergy can multiply perceived umami intensity when used together in seasonings.
E624 Monoammonium Glutamate is typically produced by neutralizing glutamic acid with an ammonium base followed by purification and crystallization to food-grade specifications.
E624 Monoammonium Glutamate should be used according to applicable food additive regulations and good manufacturing practices for the target market.
E624 Monoammonium Glutamate should be dosed appropriately because excessive glutamate salts can produce overly strong savory notes or taste imbalance.
E624 Monoammonium Glutamate is typically supplied as a white to off-white crystalline powder, and E624 Monoammonium Glutamate dissolves readily in aqueous systems.
E624 Monoammonium Glutamate should be stored in tightly closed containers in a cool, dry place to prevent moisture pickup and caking.
E624 Monoammonium Glutamate should be handled with good hygiene and dust control practices during bulk powder processing.
E624 Monoammonium glutamate is the ammonium salt of glutamic acid and is used as an umami flavor enhancer.
E624 Monoammonium glutamate is typically supplied as a white crystalline powder or granules with good water solubility.
E624 Monoammonium glutamate provides glutamate ions in solution, which activate umami taste receptors.
E624 Monoammonium glutamate shows strong synergy with nucleotides such as inosinate and guanylate, boosting umami intensity.
E624 Monoammonium glutamate is used in soups, snacks, seasonings, sauces, and processed foods to enhance savory taste.
E624 Monoammonium glutamate can be selected where different ionic contribution is desired compared with sodium or potassium glutamate salts.
E624 Monoammonium glutamate performance depends on formulation salt balance, pH, and presence of synergistic umami ingredients.
E624 Monoammonium glutamate should be stored in tightly closed containers in a cool, dry place to prevent moisture pickup and caking.
E624 Monoammonium glutamate is valued for consistent umami impact and usefulness as an alternative glutamate salt in savory food applications.
PROPERTIES
Chemical Formula: C5H12N2O4
Molecular Weight: 164.16 g/mol
Common Name: E624 Monoammonium Glutamate
Chemical Type: Amino acid salt; flavor enhancer; umami ingredient
Appearance: White to off-white crystalline powder
Odor: Odorless
Taste: Strong umami; slight ammonium note possible at higher dosages
Solubility: Soluble in water
pH (1% solution): Typically near neutral to slightly acidic (grade dependent)
Stability: Stable under normal storage; stable under typical cooking conditions
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 E624 Monoammonium Glutamate affects umami intensity and taste balance, and excessive levels can create overly strong savory notes or slight ammonium aftertaste.
Consider synergy with nucleotides because combining E624 Monoammonium Glutamate with inosinate and guanylate can significantly increase perceived umami.
Rotate stock using FIFO practices to maintain consistent quality and predictable flavor enhancement performance.
