Main Page | See live article | Alphabetical index Flavour enhancers are commonly added to commercially produced food products (eg. frozen dinners, instant soups, snackfoods) to make them taste more 'savoury'. The commonly used flavour enhancers are: Australian 621 monosodium glutamate, MSG 622 monopotassium glutamate 623 calcium diglutamate 624 monoammonium glutamate 625 magnesium diglutamate European E620 Glutamic acid [Flavour enhancer] [possible reaction] [possibly GM] E621 Monosodium glutamate [Flavour enhancer] [possible reaction] [LGM] E622 Monopotassium glutamate [Flavour enhancer] [possible reaction] [possibly GM] E623 Calcium diglutamate [Flavour enhancer] [possible reaction] [possibly GM] E624 Monoammonium glutamate [Flavour enhancer] [possible reaction] [possibly GM] E625 Magnesium diglutamate [Flavour enhancer] [possible reaction] [possibly GM] E626 Guanylic acid [Flavour enhancer] E627 Disodium guanylate, sodium guanylate [Flavour enhancer] E628 Dipotassium guanylate [Flavour enhancer] E629 Calcium guanylate [Flavour enhancer] E630 Inosinic acid [Flavour enhancer] E631 Disodium inosinate [Flavour enhancer] [possibly of AO] E632 Dipotassium inosinate [Flavour enhancer] E633 Calcium inosinate [Flavour enhancer] E634 Calcium 5'-ribonucleotides [Flavour enhancer] E635 Disodium 5'-ribonucleotides [Flavour enhancer] [possibly of AO] E636 Maltol [Flavour enhancer] E637 Ethyl maltol [Flavour enhancer] E640 Glycine and its sodium salt [Flavour enhancer] [possibly of AO] This article is from Wikipedia. All text is available under the terms of the GNU Free Documentation License.