Glutamic Acid E620
umami β Primarily natural_or_synthetic.
L-Glutamic acid
CAS: 6899-05-4
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
? Did You Know?
Glutamic Acid occurs naturally in Tomatoes and Parmesan cheese. Many people consume it daily without realizing it's also a listed food additive.
Glutamic Acid is produced through fermentation β the same biological process used to make bread, beer, and yogurt.
Beyond food, Glutamic Acid is also used in cosmetics, medicine. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Detailed Regulatory Assessment
United States (FDA)
Generally recognized as safe
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
A naturally occurring amino acid responsible for umami (savory) taste. One of the most abundant amino acids in the human body and in many foods.
Manufacturing
Commercially produced by bacterial fermentation of molasses or starch using Corynebacterium glutamicum.
Applications Beyond Food
Hair conditioning agent
Nutritional supplement