Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate

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doi:10.2903/j.efsa.2015.3981

Cited by 3 publications

(7 citation statements)

References 2 publications

(3 reference statements)

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“…L-Glutamic acid may be converted to the monosodium salt by the addition of sodium hydroxide (Sano, 2009). EFSA evaluated a process for the production of L-glutamic acid produced by fermentation using the genetically modified C. glutamicum EA-12 strain obtained from strain 2256 (EFSA ANS Panel, 2015). The modified strain produces L-glutamic acid more efficiently compared to the 'standard' biosynthetic/ metabolic pathway present in C. glutamicum described above.…”

Section: Manufacturing Processmentioning

confidence: 99%

“…In the processes described above, glutamic acid is produced by fed-batch fermentation using carbon sources of vegetal origin (sucrose), nitrogen sources, salts and vitamins. According to the new manufacturing process (EFSA ANS Panel, 2015), there are no differences in the qualitative composition of the medium between the new and the conventional process except that the quantity of the raw materials used have been adapted, due to the particularity of the new strain.…”

Section: Manufacturing Processmentioning

confidence: 99%

“…The Panel is aware that the MSG used as test material in the unpublished studies performed by Hatano Research Institute (2006a,b, 2007 [Documentation provided to EFSA n. 12, 13 and14]) and Biosafety Research Center (2007a,b,c, 2008 [Documentation provided to EFSA n. 3, 4, 5 and6]) has been produced by a different manufacturing process than the process evaluated by the Panel in 2015 (EFSA ANS Panel, 2015). No details of the manufacturing process were submitted to EFSA and its assessment is out of the remit of the re-evaluation of glutamic acid-glutamates (E 620-625) as food additives.…”

Section: Biological and Toxicological Datamentioning

confidence: 99%

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Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2017

EFS2

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The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of glutamic acid-glutamates (E 620-625) when used as food additives. Glutamate is absorbed in the intestine and it is presystemically metabolised in the gut wall. No adverse effects were observed in the available short-term, subchronic, chronic, reproductive and developmental studies. The only effect observed was increased kidney weight and increased spleen weight; however, the increase in organ weight was not accompanied by adverse histopathological findings and, therefore, the increase in organ weight was not considered as an adverse effect. The Panel considered that glutamic acid-glutamates (E 620-625) did not raise concern with regards to genotoxicity. From a neurodevelopmental toxicity study, a no observed adverse effect level (NOAEL) of 3,200 mg monosodium glutamate/kg body weight (bw) per day could be identified. The Panel assessed the suitability of human data to be used for the derivation of a health-based guidance value. Although effects on humans were identified human data were not suitable due to the lack of dose-response data from which a dose without effect could be identified. Based on the NOAEL of 3,200 mg monosodium glutamate/kg bw per day from the neurodevelopmental toxicity study and applying the default uncertainty factor of 100, the Panel derived a group acceptable daily intake (ADI) of 30 mg/kg bw per day, expressed as glutamic acid, for glutamic acid and glutamates (E 620-625). The Panel noted that the exposure to glutamic acid and glutamates (E 620-625) exceeded not only the proposed ADI, but also doses associated with adverse effects in humans for some population groups.

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Section: Manufacturing Processmentioning

confidence: 99%

Section: Manufacturing Processmentioning

confidence: 99%

Section: Biological and Toxicological Datamentioning

confidence: 99%

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Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2017

EFS2

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“…MSG was once believed to cause side effects, such as headache and nausea. However, studies have found no consistent clinical data to support these claims (International Glutamate Information Service, 2022a , 2022b ; Maluly et al, 2017 ) and the safety of MSG has been approved by official agencies worldwide, including those in Europe (EFSA Panel on Food additives and Nutrient Sources added to Food, 2015 ).…”

Section: Discussionmentioning

confidence: 99%

Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey

Nakamura¹,

Kawashima

Yamasaki

et al. 2022

Food Science & Nutrition

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Reducing sodium content in foods is an important public health measure to reduce salt intake and decrease the incidence of noncommunicable diseases, such as cardiovascular disease and chronic kidney disease. This study quantified the amount of salt intake that could potentially be reduced by using umami substances, including glutamate, inosinate, and guanylate, without compromising taste, for adults in the United Kingdom (UK). We used data comprised of 1834 adults aged 20 years and over from the National Diet and Nutrition Survey (NDNS RP) 2016/2017–2018/2019. Four hypothetical scenarios in which the market share of low‐sodium foods accounts for 0%, 30%, 60%, or 90% of consumed products were considered in the analyses. Per capita daily salt intake corresponding to the NDNS RP food groups was calculated for each scenario, and the salt intake was aggregated by gender and age groups. Replacing salt with umami substances could help UK adults reduce daily salt intake by 9.09%–18.59% (9.21%–18.43% for women; 8.83%–19.43% for men), which is equivalent to 0.45–0.92 g/day of salt reduction (0.41–0.82 g/day for women; 0.50–1.10 g/day for men). The use of umami substances may serve as one method for the UK government to encourage salt intake reduction, particularly in the context of food product reformulation, as 80% of salt consumed in the country comes from processed foods. Empirical studies with sensory evaluation should be conducted to confirm consumer tolerance. The food industry should also be engaged in conversations regarding the addition of umami to food products in the United Kingdom.

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“…The industrial production of potassium glutamate is by the neutralization of glutamate. 7 As shown in Scheme 1, 8 the glutamate crystal purified by fermentation is neutralized by adding potassium hydroxide, where the pH, temperature, concentration, and other conditions are adjusted to make it completely dissolved. After complete dissolution, activated carbon is added to absorb colored impurities, and then a mineral agent is added to filter it.…”

Section: ■ Introductionmentioning

confidence: 99%

A Green and Economical Method for Preparing Potassium Glutamate through Electrodialysis Metathesis

Gao

Zhao

Wei

et al. 2022

Ind. Eng. Chem. Res.

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Potassium glutamate has a very high value due to its excellent medical effects. An electrodialysis metathesis (EDM) method was developed to prepare high-value potassium glutamate from low-cost sodium glutamate. The effects of initial sodium glutamine and potassium sulfate concentrations and operating voltage on the performance of EDM were studied. The results show that the higher initial sodium glutamate concentration can increase the production capacity, but the energy consumption becomes higher, and the current efficiency reduces. The higher the initial potassium sulfate concentration, the better the performance of EDM. When the operating voltage is 15 V, the lowest energy consumption is 2.59 kWh·kg–1 C5H8KNO4. Under the best experimental conditions, the purity of potassium glutamate can reach 98.92%. The calculated cost for the process of preparing potassium glutamate by EDM is $0.394 kg–1 C5H8KNO4. Compared with the traditional preparation of potassium glutamate, EDM has obvious advantages in process flow, raw material use, product generation, and processing. Therefore, the preparation of potassium glutamate by EDM is a green and economical method.

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Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate

Cited by 3 publications

References 2 publications

Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey

A Green and Economical Method for Preparing Potassium Glutamate through Electrodialysis Metathesis

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