Monopotassium glutamate
Score impact
-0.10
points/product
Description
E622, known as monopotassium glutamate, is a food additive belonging to the category of flavor enhancers. It is the potassium salt of glutamic acid, a non-essential amino acid naturally present in many foods such as tomatoes, cheeses, or mushrooms. Industrially, it is obtained by bacterial fermentation of molasses or starch, similar to the process for monosodium glutamate (E621).
It appears as a white crystalline powder, odorless, with a characteristic umami taste. It is highly soluble in water and stable under normal processing conditions. Its main function is to enhance the flavor of foods, boosting the umami taste and improving palatability. It was approved as a food additive in the European Union after evaluations by EFSA (European Food Safety Authority) and WHO. EFSA established an Acceptable Daily Intake (ADI) 'not specified', indicating that no health risks have been identified at the amounts normally consumed.
The food safety of E622 is supported by numerous toxicological studies. On the label, it must appear as 'monopotassium glutamate' or 'E622'. Although similar to monosodium glutamate, its potassium content may be relevant for people with dietary sodium restrictions.
Overall, it is considered a safe additive for the general population.
E622 is mainly used as a flavor enhancer in a wide variety of processed foods. According to Regulation EC 1333/2008, it is authorized in categories such as soups and broths, sauces, seasonings, snacks, prepared dishes, processed meat and fish products, and dietetic foods.
In the Spanish market, it is found in brands of concentrated broths (such as Avecrem or Gallina Blanca), instant soups, flavored potato chips (such as Lays or Pringles), and sauces like ketchup or barbecue. Authorized limits vary by category, generally between 500 and 5000 mg/kg, although in some products like seasonings there is no maximum limit (quantum satis). Compared to the FDA, which classifies it as GRAS (Generally Recognized as Safe) without specific limits, the EU is more restrictive. In Japan, its use is common in traditional cuisine.
Although less used than monosodium glutamate, E622 is preferred in low-sodium products due to its potassium content.
Documented adverse effects of monopotassium glutamate are similar to those of monosodium glutamate, although with lower incidence. In sensitive individuals, consumption of high doses (more than 3 g in a meal) may cause 'Chinese restaurant syndrome', including headache, sweating, facial flushing, and palpitations. However, these symptoms are transient and have not been associated with permanent damage.
The biological mechanism is related to stimulation of glutamate receptors in the nervous system, but blood concentrations do not reach toxic levels. EFSA and WHO conclude that there is no evidence of carcinogenicity, neurotoxicity, or reproductive effects in humans. Sensitive populations include people with asthma or glutamate intolerance.
No significant drug interactions are known. Since the ADI is 'not specified', it is considered safe at usual consumption levels. However, moderation is recommended in people with hypertension or kidney disease due to its potassium content.
- Monopotassium glutamate
- Potassium glutamate
- L-Monopotassium glutamate
- Glutamic acid monopotassium salt
Products in our Spanish database containing this additive
Examples found in ComerClaro Spanish product database
Product names and supermarket data may appear in Spanish.
Classification:
Statistics
168
total views
Something wrong?
If you notice incorrect or incomplete information, help us improve the platform.