Flavourings and Flavour Enhancers

Flavour Enhancers

Some artificial sweeteners are also used as flavour enhancers ( e.g. Acesulfame-K, aspartame, neotame, thaumatin, erithrytol) and you can find out more about these additives on the sweeteners page.

β-cyclodextrin (E459)

β-cyclodextrin (E459) is a flavour encapsulator but is included here as its function is to protect sensitive flavours and encapsulate flavours made by processes such as spray drying and extrusion. B-cyclodextrin is a cyclic polymer with a unique doughnut shape  that can trap other molecules and protect them against the external environment and protect sensitive molecules from heat and light. It is however expensive and is only used where protection of flavours is important in flavoured teas, powdered instant drinks and flavoured snacks. It is authorised in the EU for use in these foods up to a maximum in each case but can be used quantum satis in supplements in tablet form.

The Glutamates:

Glutamic acid (E620), Monosodium glutamate (E621), Monopotassium glutamate (E622), Calcium diglutamate (E623), Monoammonium glutamate (E624) and Magnesium diglutamate (E625)

Glutamic acid is an amino acid abundant in nature, either alone or as a component of proteins. As an individual amino acid it is present particularly in tomatoes and seaweed. The glutamates are naturally present in foods including milk meat, fish and vegetables but are made commercially via fermentation. All forms of glutamic acid and its salts are referred to as glutamates in the food industry and of these monosodium glutamate (MSG) is the most used with over a million tonnes made annually. Glutamate is used to develop and enhance the flavour of mainly savoury products an has its own characteristic flavour which is often called ‘umami’ or the fifth basic taste (alongside sour sweet, salty and bitter). The ammonium and potassium salts are used in formulations to provide salty tastes in low salt products.

Glutamates are permitted to a maximum of 10g/kg of food individually or in combination in most foods with the exception of salt substitutes and seasonings where it can be used quantum satis. Some foods do contain higher levels of glutamate: Parmesan cheese for example has levels higher than 10g/kg. The taste of MSG has a self-limiting characteristic and once the correct amount has been used and additional quantity contributes little if anything more to the flavour.

The use of MSG in foods has been controversial for some time with reports suggesting MSG has been associated with various forms of toxicity and has been linked with obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxic effects and detrimental effects on the reproductive organs. To find out more about MSG follow the bold underlined link above.

Guanylates:

Guanylic acid (E626), Disodium guanylate (E627), Dipotassium guanylate (E628) and Calcium guanylate (E629)

Guanylate is the substance responsible for the flavour enhancement function of shiitake mushrooms. The only guanylate used in any significant amount in food is the disodium guanylate which is produced commercially from enzymatic hydrolysis of yeast or fermentation of sugar. Disodium guanylate is commonly added to food as a 1:1 mixture with disodium inosinate (E631) and the flavour enhancement function is increased when combined with monosodium glutamate (E6210. In addition to enhancing savoury flavours disodium guanylate smooths acidity and saltiness, suppressed bitterness and metallic notes and masks off-flavours of protein hydrolysates and yeast extracts. It is typically used in soups, sauces, processed meat, poultry and seafood. In the EU the guanylates are permitted individually or in combination with other gunaylates and inosinates to a maximum of 500mg/kg of food except in salt substitutes and seasonings where they are permitted quantum satis.

Inosinates:

Inosinic acid (E630), Disodium inosinate (E631), Dipotassium inosinate (E632) and Calcium inosinate (E633)

Of the inosinates only disodium inosinate is used to any significant extent and it is again produced by the enzymatic hydrolysis of yeast or through fermentation of sugar. Inosinate is naturally present in protein foods and so is used to enhance the flavour of red meat, poultry and seafood. Adding more meat may be less effective than increasing flavour using a flavour enhancer since the concentration of flavour substances in meat is relatively low and they are released slowly from the tissue of the meat by chewing. Disodium inosinate is often used in combination with disodium guanylate (E627). In addition to enhancing savoury flavours disodium guanylate smooths acidity and saltiness, suppressed bitterness and metallic notes and masks off-flavours of protein hydrolysates and yeast extracts. In the EU the inosinates are permitted to a maximum of 500g/kg food individually or in combination with other guanylates or inosinates except in salt substitutes or seasoning mixes where they can be used quantum satis.

Calcium 5-ribonucleotides (E634)

Calcium 5-ribonucleotides (E634) is obtained by reacting sodium 5’-ribonucleotides (E635) and calcium chloride and can be used to smooth sharp acidity and alkalinity in food, suppress bitterness and metallic notes and mask off-flavours. It also works with monosodium glutamate to enhance flavours and has been used in processed seafood, processed meat and poultry and fermented soya bean (miso) bases. It’s use is however limited in Europe. It is permitted in the EU in most food categories to a maximum of 500mg/kg food except in salt substitutes and seasonings where it can be used quantum satis.

Disodium 5-ribonucleotides (E635)

Disodium 5-ribonucleotides (E635) is produced by the enzymatic hydrolysis of yeast or fermentation of sugar followed by phosphorylation. These are nucleotide flavour enhancers and comprise of a mixture of disodium 5’-guanylate and disodium 5’-inosinate. Again this is often used with monosodium glutamate to enhance flavour and can be used to smooth sharp acidity and saltiness in food, suppress bitterness and metallic notes and mask off-flavours. It is used n soups, sauces, snack seasonings, processed meat and poultry, processed seafood and cheese products. It is permitted in the EU in most foods to a maximum of 500mg/kg of food except in salt substitutes and seasonings where it can be used quantum satis.

L-leucine (E641)

L-leucine (E641) is an amino-acid naturally present in a wide range of foods, both animal and vegetable, but is produced industrially by fermentation and is most used in food supplements. As an additive it acts as a flavour enhancer and as a tabletting aid in the manufacture of table top sweeteners. In the EU L-leucine is only permitted in table-top sweeteners.

Zinc acetate (E650)

Zinc acetate (E650) is made by the action of acetic acid on zinc carbonate or zinc metal and is used in chewing gum as a flavour enhancer, to provide an astringent taste and to intensify the taste of bitterness from ingredients such as coffee or grapefruit. It is permitted in the EU only in chewing gum to a maximum of 1000g/kg.