Food additives, flavourings, e numbers 620-650

Classification
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E 620 Glutamic acid
E 621 Sodium glutamate
E 622 Monopotassium glutamate
E 623 Calcium diglutamate
E 624 Monoammonium glutamate
E 625 Glutamic acid, glutamic acid and their salts (glutamates) are seasonings for flavour enhancement, substitute for common salt.
E 625 Magnesium diglutamate
E 626 Guanylic acid
E 627 Disodium gyuanylate
E 628 Dipotassium gyuanylate
E 629 Guanylic acid; guanylic acid and guanylates have a strong flavour-enhancing effect in salty foods. In mixtures with glutamic acid (E 620) their effectiveness is increased.
E 629 Calcium guanylate
E 630 Inosic acid, inosinic acid; inosic acid and inosinates have a strong flavour-enhancing effect in salty foods. In mixtures with glutamic acid (E 620) their effectiveness is increased.
E 631 Disodium inosinate
E 632 Potassiuminosinate
E 633 Calcium inosinate
E 634 Calcium 5'-ribonucleotide
E 635 Disodium 5'-ribonucleotide; the hydrolysate of these nucleic acids contains, inter alia, guanylic acid (E 626) and guanylates as well as inosic acid (E 630) and inosinate (E631-633). For this reason, calcium 5'-ribonucleotide has a taste-enhancing effect.
E 640 glycine and its sodium salt. The compound itself is slightly sweet and its sodium salt rounds off the taste of sweeteners.
E 650 Zinc acetate Zinc acetate is the zinc salt of acetic acid (E 260) and is only authorised for chewing gum.
E 900 Dimethylpolysiloxane
E 950 Azsulfame
951 Aspertam
954 Thaumatin

General information
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From an allergological point of view, the use of natural flavors and flavor enhancers in cosmetics can trigger allergic contact reactions. This concerns e.g. vanillin, eugenol, cinnamic aldehyde and the less frequently used propyl glycol.

Glutamic acid (E 620) and its salts, the glutamates (E 621-E 625) have been used as flavor enhancers in Asian countries for a long time. Sodium glutamate (E 621) is mainly used. Glutamates are not only found in Asian dishes but also in other foods (especially in meat and chicken)

Glutamic acid is a normal component of proteins (up to 20%). The usual daily amount of glutamic acid and glutamate is between 0.4 and 4.0 g. Glutamates are the cause of the China Spice Syndrome, also known as China Restaurant Syndrome, which is apparently a dose-dependent disease that can be triggered in genetically predisposed people. Disodium glutamate can also provoke asthma attacks which can occur 1-2 hours after the intake of glutamate, but also with a delay of 10-14 hours