FOOD ADDITIVE

E621

Monosodium Glutamate

Most complete information about food additive Monosodium Glutamate (E621) - What is it? Is it harmful to health?

E621 (Monosodium Glutamate) - flavor enhancer widely used in food industry to impart meaty taste and enhance natural flavors
усилитель вкуса • Flavor enhancer • "Fifth taste" umami • Most studied additive
✓ GRAS - Generally Recognized as Safe (FDA, EFSA, WHO)
CN: No restrictions EU: No restrictions JP: No restrictions RU: No restrictions US: No restrictions

Monosodium Glutamate (E621) - The Most Common Flavor Enhancer

Monosodium glutamate is one of the most studied and safe food additives. Discovered in 1908 by Japanese scientist Kikunae Ikeda. Natural glutamate is found in tomatoes, parmesan cheese, mushrooms, and breast milk. Additive E621 reproduces the natural "umami" taste - the fifth basic taste.

🌿
ORIGIN
plant
Synthetic origin but similar to natural glutamate in foods
⚕️
SAFETY
разрешена
FDA GRAS status, allowed in Russia, EU, USA
👶
FOR CHILDREN
Safe in moderate amounts
Not recommended for children under 3 years
🤰
PREGNANCY
Safe with moderate consumption
In normal amounts in foods

📊 Daily Intake Norm (ADI)

30.00 mg/kg
Established Daily Dose
According to JECFA/EFSA
2100 mg
Maximum for 70 kg person
Safe Amount per Day

⚡ Health Effects and Possible Reactions

✅ Benefits:

  • Enhances natural flavors of foods, allowing to reduce salt content
  • Stimulates appetite and improves digestion
  • Natural component of many protein foods

⚠️ Possible Side Effects:

  • May cause "Chinese restaurant syndrome" in sensitive people (headache, redness)
  • When consumed excessively, may mask low product quality
  • Not recommended for people with glutamate intolerance

💊 Medication Interactions:

Anticonvulsants: (moderate) - May enhance neurotoxic effects in predisposed individuals
Migraine medications: (moderate) - May trigger migraine attacks
Antidepressants: (mild) - Possible mood changes in sensitive patients

🔬 Chemical Properties

Formula: C5H8NO4Na
Molar Mass: 169.1100 g/mol
Appearance: White crystalline powder odorless
Solubility: Highly soluble in water
CAS Number: 142-47-2
Melting Point: 232°C
Quality Standards: Meets GOST 7457-2007, FS 42-3123-95

🏷️ Identification in Ingredients

Look on Package For:

E621 Monosodium Glutamate Monosodium glutamateMSGflavor enhancerajinomotoweijing

Shopping Tips:

  • Read the composition on the package
  • Prefer products without added E621 in baby food
  • Pay attention to natural alternatives - tomatoes, cheeses, mushrooms
  • Avoid products where E621 is at the beginning of the ingredient list
  • Remember - E621 often masks low quality of raw materials

Commonly Found In:

  • Instant soups (200-500 mg/100g)
  • Chips and snacks (300-600 mg/100g)
  • Meat semi-finished products (100-300 mg/100g)
  • Sauces and seasonings (500-1000 mg/100g)
  • Sausage products (200-400 mg/100g)
  • Fast food (150-350 mg/100g)

👥 For Special Groups

👶

Children

For children over 3 years old, E621 is considered safe in moderate amounts. However, it is recommended to limit the consumption of products with high content of flavor enhancers in children to avoid forming a habit of intense tastes. For children under 3 years old, it is better to avoid products with added E621.

🤰

Pregnancy & Lactation

During pregnancy, E621 is safe in amounts normally found in foods. Studies have not revealed negative effects on fetal development. However, as with any food additive, moderation is recommended.

🧓

Elderly

For elderly people, E621 can be useful as it helps compensate for age-related decline in taste sensitivity and allows to reduce the amount of salt in food. There are no special restrictions for this age group.

📊 Comparison with other colorants

Code
Name
Origin
Safety
Action
E621
Monosodium Glutamate
synthetic
allowed
E627
Details
E631
Details
E635
Details

📜 Historical Background

Monosodium glutamate was discovered in 1908 by Japanese chemist Kikunae Ikeda, who isolated it from kombu seaweed. He called the new taste "umami" - the fifth basic taste along with sweet, sour, salty and bitter.

In 1909, the Ajinomoto company began industrial production of monosodium glutamate under the "Ajinomoto" brand. Initially it was obtained from wheat gluten, now it is produced by bacterial fermentation.

In the 1960s, the term "Chinese restaurant syndrome" appeared, linking symptoms to E621 consumption, but numerous studies have not confirmed this connection.

1908
Discovery year
100+ years
Used in food industry
1.9 million tons
Annual world production
99%
Safety confirmed by studies

🎯 Consumption Simulator E621

Estimate your daily intake of monosodium glutamate through various food products

0 mg
Current Consumption monosodium glutamate
Optimal Level
Optimal
Normal
Excess
0 mg 1050 mg 2100 mg

Explanation: Exceeding the norm established by EFSA does not mean immediate harm, but is recommended for safe regular consumption.

Select products you consumed today:

📊Personal Norm Calculation

Daily Intake Norm: up to 30.00 mg per kg body weight

Recommended Maximum: 2100 mg for 70 kg person

*Calculations are for reference only

*Actual content depends on manufacturer

🔬 Bioavailability & Absorption

Without additives
95%
With food
98%
On empty stomach
92%

⚠️ Problem:

Monosodium glutamate is rapidly and almost completely absorbed in the small intestine, which can cause rapid increase in glutamate levels in sensitive people

✅ Solution:

  • Consume E621 with food - this slows down absorption
  • Avoid large doses on an empty stomach
  • Combine with foods rich in vitamin B6 - it participates in glutamate metabolism

💡 Tip:

To minimize possible reactions, consume products with E621 during meals, not on an empty stomach

📚 Scientific Research

EFSA - Scientific opinion on monosodium glutamate safety

EFSA Journal

↗ Open Research
FDA - GRAS status of monosodium glutamate

FDA

↗ Open Research
WHO - Safety assessment of food additives

WHO/JECFA

↗ Open Research
Study of "Chinese restaurant syndrome"

PubMed

↗ Open Research

❓ Frequently Asked Questions about E621

Is E621 harmful or not?

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E621 (monosodium glutamate) is recognized as a safe food additive by all major food safety organizations, including FDA, EFSA and WHO. When consumed in moderation, it poses no health risks.

What is "Chinese restaurant syndrome"?

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This is a set of symptoms (headache, redness, sweating) that some people associate with consuming monosodium glutamate. However, scientific studies have not confirmed the existence of this syndrome as a real medical condition.

Can E621 be given to children?

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E621 is considered safe for children in moderate amounts. However, it is not recommended for children under 3 years old as their digestive system is still developing.

Which natural foods contain glutamate?

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Glutamate is naturally found in tomatoes, parmesan cheese, mushrooms, walnuts, breast milk and many other protein foods.

Why is E621 so widely used?

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Monosodium glutamate enhances the natural flavors of foods, allowing to reduce salt content and improve the taste qualities of inexpensive ingredients.

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