Food Additives: Flavor Enhancers

 

Food additives are usually named according to their intended use. E600 - E700 Food Additives are "Flavor Enhancers". The purposes of using Flavor Enhancers in food production can be listed as follows:

• Enriching the existing taste and smell of food
• Adding flavor to the food structure, making it more pleasant and attractive
• Based on flavor enhancer to get a new product

Flavor Enhancers and E codes are as follows.

• Glutamic acid (E620): Commercially; It is produced by bacterial fermentation from molasses and vegetable proteins such as gluten or soy protein. It is a natural amino acid that forms the basic building block of protein. It has a flavor-enhancing feature used in many different products.
• Monosodium glutamate (E621): Commercially; It is produced by bacterial fermentation from molasses and vegetable proteins such as gluten or soy protein. It is the sodium salt of glutamic acid, the natural amino acid that forms the basic building block of protein. It has a flavor-enhancing feature used in many different products.
• Monopotassium glutamate (E622): Commercially; It is produced by bacterial fermentation from molasses and vegetable proteins such as gluten or soy protein. It is the potassium salt of glutamic acid, the natural amino acid that forms the basic building block of protein. It has a flavor-enhancing feature used in many different products.
• Calcium glutamate (E623): Commercially; It is produced by bacterial fermentation from molasses and vegetable proteins such as gluten or soy protein. It is the calcium salt of glutamic acid, the natural amino acid that forms the basic building block of protein. It has a flavor-enhancing feature used in many different products.
• Ammonium glutamate (E624): Commercially; It is produced by bacterial fermentation from molasses and vegetable proteins such as gluten or soy protein. It is the ammonium salt of glutamic acid, the natural amino acid that forms the basic building block of protein. It has flavor enhancing properties used in many different products.
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• Magnesium glutamate (E624): Commercially; It is produced by bacterial fermentation from molasses and vegetable proteins such as gluten or soy protein. It is the magnesium salt of glutamic acid, the natural amino acid that forms the basic building block of protein. It has a flavor-enhancing feature used in many different products.
• Guanylic acid (E626): Commercially produced from yeast extract and sardines. Guanylic acid is part of all cells in all living organisms. It has a flavor-enhancing feature used in many different products.
• Sodium guanylate (E627): It is the sodium salt of guanylic acid, a natural acid that is part of RNA, one of the genetic carrier molecules in the cell. It is produced commercially from yeast extract and sardines. It has a flavor-enhancing feature used in many different products.
• Potassium guanylate (E628): It is the potassium salt of guanylic acid, a natural acid that is part of RNA, one of the genetic carrier molecules in the cell. It is produced commercially from yeast extract and sardines. It is a flavor enhancer used in many different products, mostly low-salt/sodium products.
• Calcium guanylate (E629): It is the calcium salt of guanylic acid, a natural acid that is part of RNA, one of the genetic carrier molecules in the cell. It is produced commercially from yeast extract and sardines. It has a flavor-enhancing feature used in many different products.
• Inosinic acid (E630): Commercially produced from meat, sardines or bacterial fermentation of sugars. It is a natural acid found mostly in animals. It has flavor enhancing properties used in many different products.
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• Sodium inosinate (E631): It is the sodium salt of inosinic acid, a natural acid found mostly in animals. It is produced commercially from meat, sardines, or bacterial fermentation of sugars. It is a natural acid found mostly in animals. It has a flavor-enhancing feature used in many different products.
• Potassium inosinate (E631): It is the potassium salt of inosinic acid, a natural acid found mostly in animals. It is produced commercially from meat, sardines, or bacterial fermentation of sugars. It is a natural acid found mostly in animals. It has a flavor-enhancing feature used in many different products.
• Calcium inosinate (E631): It is the calcium salt of inosinic acid, a natural acid found mostly in animals. It is produced commercially from meat, sardines, or bacterial fermentation of sugars. It is a natural acid found mostly in animals. It has a flavor-enhancing feature used in many different products.
• Calcium ribonucleotides (E634): Obtained from a mixture of calcium salts of guanylic and inosinic acid. It is used in many products, mostly low-sodium/salt products, and is a flavor enhancer.

• Sodium ribonucleotides (E635): Obtained from the mixture of sodium salts of guanylic and inosinic acid. It is used in many products and has flavor enhancing properties.
• Maltol (E636): A flavor enhancer with a sugary and caramel-like flavor obtained commercially by extracting from larch trees, roasted barley or by heating lactose and maltose. The acceptable daily intake is 1 mg/kg body weight. It has no known side effects. It is used to enhance the flavor of chocolate, coffee, vanilla, hazelnut and maple.
• Ethylmaltol (E637): It is produced commercially from maltol, a natural compound extracted from larch trees, roasted barley. The acceptable daily intake is 2 mg/kg body weight. It has no known side effects. It is used in many products, mostly confectionery and bakery products.
• Glycine (E640): It is an amino acid produced from gelatin, which is the basic building block of protein. It is a nutritious substance used as a bread enhancer. There is no known side effects. It is used in bakery products.