E600-E699: Flavor Enhancers
22 E-numbers in this range
The E600-E699 range covers flavor enhancers — additives that amplify the taste of food. The dominant substance in this category is monosodium glutamate (MSG/E621), one of the most debated food additives in history despite strong scientific evidence of safety. This range also includes nucleotide flavor enhancers that work synergistically with glutamates to create intense umami flavor, commonly found in chips, instant noodles, and savory snacks.
E620 Glutamic Acid safe E621 Monosodium Glutamate (MSG) safe E622 Monopotassium Glutamate safe E623 Calcium Diglutamate safe E624 Monoammonium Glutamate safe E625 Magnesium Diglutamate safe E626 Guanylic Acid safe E627 Disodium Guanylate safe E628 Dipotassium Guanylate safe E629 Calcium Guanylate safe E630 Inosinic Acid safe E631 Disodium Inosinate safe E632 Dipotassium Inosinate safe E633 Calcium Inosinate safe E634 Calcium 5'-ribonucleotides safe E635 Disodium 5'-ribonucleotides safe E640 Glycine safe E641 L-Leucine safe E642 Lysozyme safe E650 Zinc Acetate safe E660 Citric Acid (flavor use) unknown E666 Propyl Gallate (flavor context) unknown
Frequently Asked Questions
What are E600-E699 flavor enhancers?
The E600-E699 range covers flavor enhancers — substances that intensify the existing taste of food without contributing a distinct flavor of their own. The most well-known is monosodium glutamate/MSG (E621), which provides umami taste. This range also includes nucleotides like disodium guanylate (E627) and disodium inosinate (E631), which are often used in combination with MSG for a synergistic flavor-boosting effect.
Is MSG (E621) safe?
The scientific consensus from the FDA, EFSA, JECFA, and other agencies is that MSG is safe for the general population at normal dietary levels. The idea of 'Chinese Restaurant Syndrome' has been debunked by controlled studies — double-blind trials have consistently failed to show that MSG causes headaches, numbness, or other symptoms in healthy individuals. MSG is simply the sodium salt of glutamic acid, an amino acid found naturally in tomatoes, parmesan cheese, and many other foods.
What is umami and how do flavor enhancers create it?
Umami is the 'fifth taste' (alongside sweet, sour, salty, and bitter) — a savory, brothy, meaty flavor. It was identified by Japanese chemist Kikunae Ikeda in 1908. Flavor enhancers like MSG (E621) trigger umami taste receptors on the tongue. Nucleotides like E627 and E631 amplify this effect when used together with glutamates. Many processed foods use these combinations to create a more satisfying flavor profile with less salt.