Glutamic Acid
The short version
The free acid of glutamate — the parent compound of MSG and the umami-receptor activator itself.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
First isolated by Kikunae Ikeda in 1908 from kombu seaweed, identifying it as the source of the umami taste. Naturally present in every protein-containing food. Produced industrially by bacterial fermentation.
How it's used
Used directly as a seasoning or as the base for glutamate salts. The acid form is less soluble than the sodium salt (MSG), so the salts dominate commercial use. Naturally abundant in aged cheese, soy sauce, tomatoes, and mushrooms.
Safety profile
No ADI specified by JECFA. The most abundant amino acid in the human diet and an essential neurotransmitter. The 'Chinese Restaurant Syndrome' from the 1960s has not been confirmed in controlled studies. Rare individuals report sensitivity at high doses.
Physical & chemical properties
White crystalline powder, slightly soluble in water (the sodium salt is much more soluble). Optically active — only the L-isomer activates umami receptors.
Regulation worldwide
Permitted globally. EU labelling requires clear identification.
Educational information only. Not medical or dietary advice.