Open AccessScientific Opinion on the safety of the change in the production method of L‐glutamic acid (E620), monosodium L‐glutamate (E621), monopotassium L‐glutamate (E622), calcium di‐L‐glutamate (E623), monoammonium L‐glutamate (E624) and magnesium di‐L‐glutamate (E625)
Publication year - 2015
Publication title -
efsa journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.076
H-Index - 97
ISSN - 1831-4732
DOI - 10.2903/j.efsa.2015.3981
Subject(s) - monosodium glutamate , glutamate receptor , glutamic acid , sodium glutamate , chemistry , calcium , food science , biochemistry , amino acid , organic chemistry , raw material , receptor
The Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion evaluating the safety of the change in the production method for the production of L‐glutamic acid (E620), monosodium ‐ L‐glutamate (E621), monopotassium L‐glutamate (E622), calcium di‐L‐glutamate (E623), monoammonium L‐glutamate (E624) and magnesium di‐L‐glutamate (E625). The L‐glutamic acid is produced by the genetically modified Corynebacterium glutamicum EA‐12 strain. The recipient strain Corynebacterium glutamicum strain2256 has been recommended for Qualified Presumption of Safety (QPS) status. No antibiotic resistance genes were left in the genome and neither the production strain nor its recombinant DNA were detected in the final product. The Panel considered there were no safety concerns for consumers from the genetic modification. The proposed uses or use levels of L‐glutamic acid and its salt derivatives produced with the current strain and the new genetically modified microorganism (GMM) strain will be identical and thus the Panel considered that the exposure to the food additive will remain unaffected. Provided that the L‐glutamic acid and its salts both produced with the current strain and with the GMM strain are equal in the specifications and physicochemical characteristics, the biological and toxicological data for the L‐glutamic acid and its salts produced with the current strain are considered by the Panel to support the safety of the food additives produced with the GMM strain. The Panel concluded that there are no safety concerns from the change in the production method of the food additives L‐glutamic acid (E620), monosodium L‐glutamate (E621), monopotassium L‐glutamate (E622), calcium di‐L‐glutamate (E623), monoammonium L‐glutamate (E624) and magnesium di‐L‐glutamate (E625) meeting their existing specifications.