Monoammonium Glutamate
The short version
The ammonium salt of glutamic acid — a niche umami enhancer for low-sodium ammonium-tolerant products.
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
Produced by neutralizing glutamic acid (E620) with aqueous ammonia. The ammonium salt allows umami delivery with neither sodium nor potassium cation contribution — but at the cost of a slight ammoniacal note that limits its applications.
How it's used
Niche use in specific bakery and savory products where the cation profile of MSG, monopotassium glutamate, or calcium glutamate is unsuitable. Largely absent from European retail formulations.
Safety profile
ADI not specified (combined glutamates). Glutamate metabolism is identical regardless of counter-ion; ammonium contribution is small and metabolized via the urea cycle.
Physical & chemical properties
White crystalline powder. Soluble in water. Mildly ammoniacal in concentrated solution.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.