Magnezyum glutamat

Detailed information

What it is & how it is made

The magnesium salt of glutamic acid. It is produced by neutralising fermentation-derived glutamic acid with a magnesium compound.

Where it is used

Used as a flavour enhancer in soups, sauces, meat and fish products, seasonings and condiment mixes, ready meals and snacks. It is authorised under Annex II of EU Regulation (EC) No 1333/2008 and in the Turkish Food Codex Regulation on Food Additives; EFSA reports a maximum level of 10,000 mg/kg in many food categories, while in salt substitutes, seasonings and condiments there is no numerical maximum level and good manufacturing practice applies.

Health note

In its 2017 re-evaluation (EFSA Journal 2017;15(7):4910) EFSA established a group acceptable daily intake (ADI) of 30 mg/kg body weight per day, expressed as glutamic acid, for E 620-E 625. The reference point was a NOAEL of 3,200 mg monosodium glutamate/kg body weight per day from a neurodevelopmental toxicity study. The Panel reported that glutamic acid and glutamates do not raise concern with respect to genotoxicity, but that in some population groups exposure exceeded not only the proposed ADI but also doses associated with effects reported in humans. The opinion reports doses in humans of 85.8 mg/kg body weight per day for headache, 150 mg/kg for an increase in blood pressure and above 143 mg/kg for an increase in insulin.

Halal assessment

EFSA's 2017 opinion states that production is based on fermentation with Corynebacterium glutamicum under biotin-limiting conditions, that the carbon source is of vegetal origin (sucrose) and that nitrogen sources, salts and vitamins are also used; no animal input is listed. Fermentation media and the inputs used for neutralisation may nevertheless vary between manufacturers. Consult the manufacturer's halal certificate for a definitive answer.