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Monoammonium glutamate is used in Chips, snacks, soups (in powder), pâtés, pizzas, charcuterie, sauces, spices, rice, pre-cooked foods, olives, charcuterie, meat products, fish derivatives
In processed and savory food production, Monoammonium glutamate is used to boost umami intensity.
Monoammonium glutamate is frequently utilized in soups, sauces, seasonings, and snack coatings where sodium content must be controlled.
CAS Number: 64772-90-5
EC Number: Not consistently reported in public databases
Molecular Formula: C5H12N2O4
Molecular Weight: 164.16 g/mol
SYNONYMS:
Monoammonium Glutamate, Ammonium Glutamate, Ammonium L-Glutamate, Ammonium Glutamate Monobasic, L-Glutamic Acid Ammonium Salt, Ammonium 2-Aminopentanedioate, E624, INS 624, Ammonium Monoglutamate, Monoammonium L-Glutamate, Glutamic Acid Ammonium Salt, Azanium 4-amino-5-hydroxy-5-oxopentanoate, Ammonium glutamate, 7558-63-6, Monoammonium L-glutamate, AMMONIUM GLUTAMATE, Ammoniumglutaminat, L-Glutamic acid, monoammonium salt, Monoammonium glutamate, Ammoniumglutaminat [German], 245K560GAW, EINECS 231-447-1, Glutamic acid, monoammonium salt, L-, L-Glutamic acid, ammonium salt (1:1), INS NO.624, INS-624, MONOAMMONIUM L-GLUTAMATE [FCC], E 624, E-624, RefChem:557726, 231-447-1, L-Glutamic Acid Monoammonium Salt, (2S)-2-aminopentanedioic acid;azane, Ammonium L-glutamate, (2S)-2-aminopentanedioic acid amine, L-Glutamic acid ammonium salt, L-Glutamic Acid (ammonium salt), UNII-245K560GAW, (S)-2-Aminopentanedioic acid ammonium salt, L-Glutamic acid (ammonium), SCHEMBL648218, SCHEMBL5403731, PHKGGXPMPXXISP-DFWYDOINSA-N, L-GLUTAMIC ACID AMMONIA SALT, MFCD00039098, FG28929, HY-W419700, AS-81085, E85380, F852444, ammonium;(2S)-2-amino-5-hydroxy-5-oxo-pentanoate, ammonium L-glutamate, ammonium laevo-glutamate, azanium 4-amino-5-hydroxy-5-oxopentanoate, L-glutamic acid ammonium salt (1:1), laevo-glutamic acid ammonium salt (1:1), L-glutamic acid monoammonium salt, laevo-glutamic acid monoammonium salt, L-glutamic acid, ammonium salt (1:1), L-glutamic acid, monoammonium salt, glutamic acid, monoammonium salt, L-
Monoammonium glutamate, also known as E or DL-glutamic acid, belongs to the class of organic compounds known as glutamic acid and derivatives.
Glutamic acid and derivatives are compounds containing glutamic acid or a derivative thereof resulting from reaction of glutamic acid at the amino group or the carboxy group, or from the replacement of any hydrogen of glycine by a heteroatom.
Monoammonium glutamate is a very strong basic compound (based on its pKa).
Monoammonium glutamate exists in all living organisms, ranging from bacteria to humans.
Monoammonium glutamate is found, on average, in the highest concentration within a few different foods, such as red bell peppers, milk (cow), and wheats and in a lower concentration in saskatoon berries, oats, and swiss chards.
Monoammonium glutamate has also been detected, but not quantified in, a few different foods, such as apples, broccoli, and lettuces.
This could make Monoammonium glutamate a potential biomarker for the consumption of these foods.
Monoammonium glutamate belongs to the class of organic compounds known as glutamic acid and derivatives.
Glutamic acid and derivatives are compounds containing glutamic acid or a derivative thereof resulting from reaction of glutamic acid at the amino group or the carboxy group, or from the replacement of any hydrogen of glycine by a heteroatom.
Monoammonium Glutamate and other additives may best be avoided on a low histamine diet.
Monoammonium Glutamate may trigger the release of the body's existing histamine.
Every person has unique dietary triggers.
Your reaction to monoammonium glutamate may be different than someone else's.
Monoammonium glutamate (CAS 15673-81-1), also known by its food additive designation E624, is the ammonium salt form of glutamic acid used primarily as a flavor enhancer in food manufacturing.
Monoammonium glutamate delivers umami taste characteristics at reduced sodium levels, making it a functional alternative to monosodium glutamate in sodium-reduction applications.
Monoammonium glutamate (E624) is the ammonium salt of glutamic acid (E620), a naturally occurring amino acid that serves as a building block of protein.
Monoammonium glutamate appears as a white, odorless crystalline powder that is highly soluble in water.
Monoammonium glutamate is particularly valued as a low-sodium alternative to monosodium glutamate (MSG/E621), making it useful in reduced-salt food products.
Monoammonium glutamate is commonly found in canned vegetables, canned tuna, dressings, potato crisps, stock cubes, and frozen foods.
Monoammonium glutamate is an approved food additive in the European Union and is generally recognized as safe (GRAS) in the United States.
Monoammonium glutamate, also designated as E624, is a salt of glutamic acid.
Monoammonium glutamate is a food additive commonly used as an acidity regulator and flavor enhancer.
Monoammonium glutamate is in the form of a white, crystalline powder with a neutral taste.
Monoammonium glutamate is easily soluble in water, making it easy to use in the food industry.
Monoammonium glutamate is stable over a wide range of pH and temperature.
Monoammonium glutamate (E624) is the ammonium salt of glutamic acid.
As a highly water-soluble crystalline powder, Monoammonium glutamate functions as a flavor enhancer that delivers a robust umami (savory) taste.
Monoammonium glutamate serves as an effective, low-sodium alternative to Monosodium Glutamate (MSG) in processed foods.
Monoammonium glutamate is a compound with formula NH4C5H8NO4.
Monoammonium glutamate is an ammonium acid salt of glutamic acid.
Monoammonium glutamate has the E number E624 and is used as a flavor enhancer.
Monoammonium glutamate, also designated as E624, is a salt of glutamic acid.
Monoammonium glutamate is a food additive commonly used as an acidity regulator and flavor enhancer.
Monoammonium glutamate is in the form of a white, crystalline powder with a neutral taste.
Monoammonium glutamate is easily soluble in water, making it easy to use in the food industry.
Monoammonium glutamate is stable over a wide range of pH and temperature.
Monoammonium glutamate is a food additive with flavor enhancing function.
Monoammonium glutamate is the ammonium salt of glutamic acid.
For industrial use, Monoammonium glutamate is obtained by bacterial fermentation of molasses.
Glutamates give the “umami” taste (delicious in Japanese), considered to be the fifth basic taste, along with sweet, sour, salty and bitter.
They can be added in any food, including alcoholic and non-alcoholic beverages in proportions of up to 1%, thus allowing the required amount of salt to be reduced.
A proportion higher than 1% cannot accentuate the taste furthermore, but can distort it.
Monoammonium Glutamate is the ammonium salt of L-glutamic acid, an amino acid naturally present in proteins and many foods.
Monoammonium glutamate belongs to the family of glutamate salts used as flavor enhancers and is identified by the food additive number E624.
Like other glutamate salts, monoammonium glutamate contributes to the characteristic umami taste, often described as savory, meaty, or broth-like.
Monoammonium glutamate is formed by neutralizing glutamic acid with ammonia, resulting in a salt that combines glutamate and ammonium ions.
USES and APPLICATIONS of MONOAMMONIUM GLUTAMATE:
Monoammonium glutamate is classified as a flavor enhancer and is used in the food industry to impart the characteristic umami taste -- the fifth basic taste alongside sweet, sour, salty, and bitter.
Common applications of Monoammonium glutamate: Chips, snacks, soups (in powder), pâtés, pizzas, charcuterie, sauces, spices, rice, pre-cooked foods, olives, charcuterie, meat products, fish derivatives
In processed and savory food production, Monoammonium glutamate is used to boost umami intensity.
Monoammonium glutamate is frequently utilized in soups, sauces, seasonings, and snack coatings where sodium content must be controlled.
Formulators in meat processing and ready meals incorporate Monoammonium glutamate to maintain flavor depth.
This is particularly useful when reducing salt levels across reformulated products.
In agricultural and feed applications, Monoammonium glutamate functions as a palatability enhancer and amino acid supplement in compound animal feeds.
Pharmaceutical manufacturers also use Monoammonium glutamate as a buffering agent in formulations requiring controlled pH stability.
Monoammonium glutamate is supplied as a white crystalline powder for various industrial uses.
Food-grade material conforming to FCC specifications is the standard commercial form for flavor and feed applications.
Technical-grade material is available for non-food industrial uses as well.
Monoammonium glutamate is widely used as a flavor enhancer in many food products, such as soups, ready meals, snacks, marinades, and condiments.
In addition, Monoammonium glutamate can be used as an acidity regulator, improving the balance of flavor in products.
Monoammonium glutamate is widely used as a flavor enhancer in many food products, such as soups, ready meals, snacks, marinades, and condiments.
In addition, Monoammonium glutamate can be used as an acidity regulator, improving the balance of flavor in products.
Monoammonium glutamate is used to accentuate the flavor and taste of natural foods.
Uses of Monoammonium glutamate: Low sodium salt substitute
Monoammonium glutamate is used primarily in food applications to enhance flavor intensity, improve taste balance, and increase consumer acceptance of savory products.
Monoammonium glutamate is primarily used as a flavor enhancer in savory food products.
Monoammonium glutamate helps intensify umami taste, improve flavor depth, and create a fuller sensory profile.
Monoammonium glutamate may be incorporated into soups, broths, seasoning blends, savory snacks, processed meats, sauces, ready meals, frozen foods, and culinary preparations.
In flavor manufacturing, monoammonium glutamate is used in seasoning systems and flavor formulations where enhanced savory character is desired.
Monoammonium glutamate contributes to balanced flavor development and can improve the overall perception of richness and mouthfeel.
Monoammonium glutamate may also be utilized in specialized formulations where sodium-containing flavor enhancers are not preferred.
Because Monoammonium glutamate provides glutamate functionality without introducing sodium, it can be considered in certain reduced-sodium product developments.
In research and food science applications, monoammonium glutamate serves as a useful model compound for studying glutamate chemistry, taste receptor interactions, flavor enhancement mechanisms, and amino acid salt functionality.
Monoammonium glutamate is compatible with numerous food ingredients and can be incorporated into both dry and liquid formulations.
Its high solubility and flavor-enhancing efficiency make Monoammonium glutamate useful in a variety of processed food applications.
BENEFITS of MONOAMMONIUM GLUTAMATE:
Monoammonium glutamate provides several important benefits in food formulation.
One of its primary advantages is Monoammonium glutamate's ability to enhance savory flavor and increase overall taste intensity without significantly altering the fundamental character of the food.
Monoammonium glutamate contributes to improved flavor balance, greater taste complexity, enhanced mouthfeel, and a richer sensory experience.
Monoammonium glutamate can strengthen desirable savory notes and help create a more satisfying flavor profile.
Another important benefit is Monoammonium glutamate's synergistic interaction with nucleotide flavor enhancers such as inosinates and guanylates.
This synergy significantly increases umami perception and allows food manufacturers to achieve strong flavor enhancement at relatively low usage levels.
Because it does not contain sodium, monoammonium glutamate may also be considered in specific formulations aimed at reducing sodium content while maintaining desirable flavor characteristics.
CHARACTERISTICS of MONOAMMONIUM GLUTAMATE:
Monoammonium glutamate belongs to the glutamate family of flavor enhancers and functions by stimulating umami taste receptors.
Monoammonium glutamate does not create a completely new flavor but amplifies existing savory notes and improves overall flavor perception.
A distinctive characteristic of monoammonium glutamate is that it contains ammonium rather than sodium, potassium, calcium, or magnesium.
This makes Monoammonium glutamate chemically different from other commonly used glutamate salts while maintaining the flavor-enhancing properties associated with glutamate.
Monoammonium glutamate readily dissolves in water and disperses effectively throughout food systems.
Because glutamic acid is naturally present in many foods, monoammonium glutamate is chemically related to naturally occurring flavor components found in tomatoes, cheese, mushrooms, fermented products, meat, and seafood.
Another important characteristic is Monoammonium glutamate's ability to interact synergistically with nucleotide flavor enhancers such as disodium inosinate (E631) and disodium guanylate (E627), resulting in a stronger umami sensation than either ingredient alone.
PHYSICAL AND CHEMICAL PROPERTIES of MONOAMMONIUM GLUTAMATE:
Monoammonium glutamate is generally supplied as a white crystalline material with excellent water solubility.
In aqueous solutions, Monoammonium glutamate dissociates into glutamate and ammonium ions.
Monoammonium glutamate is responsible for the flavor-enhancing activity, while the ammonium ion contributes to the salt's chemical properties.
Monoammonium glutamate exhibits good stability under normal storage conditions and is compatible with many food-processing operations.
Monoammonium glutamate remains functional across a broad range of food formulations and can withstand typical manufacturing temperatures used in food production.
Like many amino acid salts, monoammonium glutamate does not exhibit a sharp melting point because it decomposes before melting at elevated temperatures.
Monoammonium glutamate is generally considered chemically stable when protected from excessive heat and moisture.
ALTERNATIVE PARENTS of MONOAMMONIUM GLUTAMATE:
*Alpha amino acids
*Amino fatty acids
*Dicarboxylic acids and derivatives
*Amino acids
*Carboxylic acids
*Organopnictogen compounds
*Organic oxides
*Monoalkylamines
*Hydrocarbon derivatives
*Carbonyl compounds
SUBSTITUENTS of MONOAMMONIUM GLUTAMATE:
*Glutamic acid or derivatives
*Alpha-amino acid
*Amino fatty acid
*Dicarboxylic acid or derivatives
*Fatty acid
*Fatty acyl
*Amino acid
*Carboxylic acid
*Organic oxide
*Primary amine
*Organooxygen compound
*Organonitrogen compound
*Primary aliphatic amine
*Organopnictogen compound
*Carbonyl group
*Organic oxygen compound
*Amine
*Organic nitrogen compound
*Hydrocarbon derivative
*Aliphatic acyclic compound
SOURCE of MONOAMMONIUM GLUTAMATE:
Monoammonium glutamate is commercially produced through bacterial fermentation of molasses (derived from sugar beets or sugarcane).
The L-glutamic acid base is typically produced using the genetically modified Corynebacterium glutamicum strain.
Monoammonium glutamate can also be prepared from vegetable protein sources such as gluten or soy protein.
Modern industrial production of Monoammonium glutamate is predominantly plant-based, using plant-derived raw materials and microbial fermentation.
However, glutamic acid can theoretically also be derived from animal protein sources, which is the critical factor affecting its halal status.
MONOAMMONIUM GLUTAMATE AND ITS FUNCTIONS IN FOOD
Monoammonium glutamate plays a key role in the food industry as an acidity regulator and flavor enhancer.
Thanks to its properties, Monoammonium glutamate improves the taste and aroma of foods, giving them a more intense and deep flavor profile.
Monoammonium glutamate is an important ingredient in many food products, helping to achieve the desired sensory qualities.
PHYSICAL and CHEMICAL PROPERTIES of MONOAMMONIUM GLUTAMATE:
Common Name: Monoammonium Glutamate
Food Additive Number: E624
INS Number: INS 624
Chemical Name: Ammonium L-Glutamate
IUPAC Name: Ammonium 2-Aminopentanedioate
Chemical Type: Ammonium salt of glutamic acid
CAS Number: 64772-90-5*
EC Number: Not consistently reported in public databases
Molecular Formula: C5H12N2O4
Molecular Weight: 164.16 g/mol
Chemical Classification: Amino acid salt
Parent Compound: L-Glutamic Acid
Appearance: White crystalline powder or granules
Physical State: Solid
Odor: Odorless or faint characteristic odor
Taste: Strong umami and savory taste
Solubility in Water: Highly soluble
Solubility in Ethanol: Slightly soluble to practically insoluble
Hygroscopicity: Slightly hygroscopic
Crystal Form: Crystalline solid
Density: Limited publicly available data
Stability: Stable under normal storage conditions
Melting Point: Decomposes upon heating
Storage Conditions: Store in a cool, dry, tightly sealed container
Chemical Class: Amino acid salt
Ionic Character: Ammonium salt
Parent Acid: L-Glutamic Acid
pH Characteristics: Slightly acidic to neutral aqueous solutions
Thermal Stability: Stable under ordinary food-processing conditions
Hydrolysis Behavior: Stable under normal conditions
Reactivity: Low chemical reactivity
Flavor Functionality: Umami flavor enhancer
Dissociation in Water: Produces ammonium ions and glutamate ions
Biological Relevance: Components naturally occur in biological systems
Molecular Weight: 164.16 g/mol
Hydrogen Bond Donor Count: 4
Hydrogen Bond Acceptor Count: 6
Rotatable Bond Count: 4
Exact Mass: 164.07970687 Da
Monoisotopic Mass: 164.07970687 Da
Topological Polar Surface Area: 102 Ų
Heavy Atom Count: 11
Formal Charge: 0
Complexity: 145
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 1
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 2
Compound Is Canonicalized: Yes
Other (deleted CASRN): 17140-86-2
ECHA EINECS - REACH Pre-Reg: 231-447-1
FDA UNII: 245K560GAW
Molecular Weight: 164.16144000
Formula: C5 H12 N2 O4
Appearance: white crystalline powder (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 333.80 °C. @ 760.00 mm Hg (est)
Vapor Pressure: 0.000025 mmHg @ 25.00 °C. (est)
Flash Point: 312.00 °F. TCC (155.70 °C.) (est)
logP (o/w): -1.435 (est)
Soluble in:
water, 9.416e+005 mg/L @ 25 °C (est)
Chemical Formula: C5H9NO4
IUPAC name: 2-aminopentanedioic acid
InChI Identifier: InChI=1S/C5H9NO4/c6-3(5(9)10)1-2-4(7)8/h3H,1-2,6H2,(H,7,8)(H,9,10)
InChI Key: WHUUTDBJXJRKMK-UHFFFAOYSA-N
Isomeric SMILES: NC(CCC(O)=O)C(O)=O
Average Molecular Weight: 147.1293
Monoisotopic Molecular Weight: 147.053157781
FIRST AID MEASURES of MONOAMMONIUM GLUTAMATE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of MONOAMMONIUM GLUTAMATE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of MONOAMMONIUM GLUTAMATE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of MONOAMMONIUM GLUTAMATE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of MONOAMMONIUM GLUTAMATE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of MONOAMMONIUM GLUTAMATE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
