E 621 is the European approval number under which monosodium
glutamate is listed as a food additive. This sodium salt of glutamic acid (E
620) is a natural ingredient in many foods and is mainly used in the food
industry as a flavor enhancer. Here you can read interesting facts about E 621,
its precise use and possible health risks.
E 621 - what is it?
Basically, E 621 is a glutamate, i.e. a salt of glutamic
acid. Glutamates are found naturally in all protein compounds. They are found
in almost all foods, but especially in protein-containing food products such as
meat, fish, dairy products and numerous types of vegetables.
They are therefore a common component of food - even if they
have (wrongly) fallen into disrepute as artificial flavor enhancers and condiments
in finished products. The human body also produces glutamate. If you take in E
621, it goes into the protein metabolism and is completely utilized.
Monosodium glutamate is produced by the chemical reaction of
glutamic acid and sodium carbonate (E 500) or sodium hydroxide (E 524).
Genetically modified organisms may be used.
Where is E 621 used?
The additive E 621 acts as a flavor enhancer, it provides
the fifth taste - "Umami", which can probably best be described as
"piquant and tastes a little like meat broth".
Food manufacturers use monosodium glutamate to compensate
for the loss of taste that drying, cooking or other processing of ready meals
inevitably entails. If you were to forego the addition, many (semi) ready-made
meals would taste boring.
Of all the permitted glutamates, E 621 is used most
frequently in the food industry, often together with table salt, guanylates (E
626) or inosinates (E 630).
In the European Union there are regulations that determine
how monosodium glutamate can be added to foods. There is currently a maximum
amount of ten grams per kilogram of the respective product. In the case of
ready meals, the addition must be identified by the note "flavor
enhancer" in the list of ingredients.
E 621 is typically found in the following foods:
• Frozen
ready meals
• Canned /
dry food
• Spice
mixes
• Salad
dressings
• Natural
glutamate can also be found, for example, in:
• tomatoes
• Parmesan
• Chicken
egg
• meat
• Yeast
extract
Sodium Glutamate and Yeast Extract - What's the Difference?
About five percent of glutamate is also contained in yeast
extract. Sodium glutamate and yeast extract are still not the same, because
while the industrially produced glutamate is an isolated pure substance, yeast
extract contains not only glutamate but also amino acids, proteins, vitamins ,
minerals and salt. Yeast extract also acts as a flavor enhancer, but does not
have to be designated as such, as it naturally contains glutamate.
E 621 - is it questionable?
Glutamic acid and glutamates were and are often associated
with the so-called "China Restaurant Syndrome". After consuming foods
that contain glutamate as an additive, those affected typically complain of
headache and body aches, numbness in the neck and nausea .
However, this thesis has not yet been scientifically
confirmed. Symptoms can occur if more than ten grams of glutamate are ingested
in a very short period of time. However, such amounts are practically
unachievable through the consumption of food. It is assumed that the symptoms
in people with a corresponding disposition are triggered by other substances
such as histamine or by their interaction with glutamates.
So far, neither science nor government authorities have been
able to prove that glutamate poses a health hazard; it is considered harmless.
Within the EU, E 621 is a tested and approved additive.
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