| Flavor Enhancers Parent Category: Food Additives Sub Categories: Disodium Guanylate, Disodium Inosinate, L-leucine, Monosodium Glutamate, Smoke Flavoring |
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Main article: Flavor
Flavour enhancers are food additives commonly added to food as they are designed to enhance the existing flavours of products without adding any new tastes or flavours of their own. Ingredients sometimes only have a mild or subtle taste and need to be brought out more for consumers to actually notice the flavours and make the product more savoury when they come to eat it.
The commonly used flavour enhancers are:
[edit] Australian
- 621 monosodium glutamate, MSG
- 622 monopotassium glutamate
- 623 calcium diglutamate
- 624 monoammonium glutamate
- 625 magnesium diglutamate
[edit] European (by E number)
- Glutamic acid (an amino acid) and its salts:
- E620 Glutamic acid
- E621 Monosodium glutamate, MSG
- E622 Monopotassium glutamate
- E623 Calcium diglutamate
- E624 Monoammonium glutamate
- E625 Magnesium diglutamate
- Guanylic acid (a ribonucleotide) and its salts:
- E626 Guanylic acid
- E627 Disodium guanylate, sodium guanylate
- E628 Dipotassium guanylate
- E629 Calcium guanylate
- Inosinic acid (a ribonucleotide) and its salts:
- E630 Inosinic acid
- E631 Disodium inosinate
- E632 Dipotassium inosinate
- E633 Calcium inosinate
- Mixtures of guanylate and inosinate:
- Maltol and ethyl maltol:
- E636 Maltol
- E637 Ethyl maltol
- Amino acids and their salts:
- E640 Glycine and its sodium salt
- E641 L-Leucine