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E Numbers 600 to 699 - Flavour Enhancers
| E-Number | Name | Origin | Origin(Other) |
| E620 | Glutamic acid | Natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E621 | Mono sodium glutamate | Sodium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E622 | Mono potassium glutamate | Potassium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E623 | Calcium glutamate | Calcium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E624 | Ammonium glutamate | Ammonium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E625 | Magnesium glutamate | Magnesium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E626 | Guanylic acid | Guanylic acid is a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines | Mainly from yeast, also from sardines and meat |
| E627 | Sodium guanylate | Sodium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines | Mainly from yeast, also from sardines and meat |
| E628 | Di-potassium guanylate | Potassium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines | Mainly from yeast, also from sardines and meat |
| E629 | Calcium guanylate | Calcium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines | Mainly from yeast, also from sardines and meat |
| E630 | Inosinic acid | A natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars. | Mainly from meat and fish, also made with bacteria |
| E631 | Sodium inosinate | Sodium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars | Mainly from meat and fish, also made with bacteria |
| E632 | Di-potassium inosinate | Potassium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars | Mainly from meat and fish, also made with bacteria |
| E633 | Calcium inosinate | Calcium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars | Mainly from meat and fish, also made with bacteria |
| E634 | Calcium ribonucleotides | Mixture of calcium salts of guanylic (E626) and inosinic acid (E630) | Mainly from meat and fish, also made with bacteria |
| E635 | Di-sodium ribonucleotides | Mixture of sodium salts of guanylic (E626) and inosinic acid (E630) | Mainly from meat and fish, also made with bacteria |
| E636 | Maltol | A natural compound commercially extracted from the bark of lark trees or roasted malt. Also by heating of lactose and maltose | |
| E637 | Ethylmaltol | Produced from maltol (636), a natural compound commercially extracted from the bark of lark trees or roasted malt. Also by heating of lactose and maltose | |
| E640 | Glycine and sodium glycinate | Glycine is a natural amino acid, a building block of protein. Mainly produced from gelatin, partly synthetic | Mainly from gelatine (see 441 above), also synthetically |
