A potassium salt of glutamic acid, used as a flavour enhancer — similar to MSG but with potassium instead of sodium. It intensifies savoury, umami taste in food without adding as much sodium. Found in seasonings and processed foods, though rarely used compared to its sodium cousin. Generally considered safe by EFSA and FDA. Those with kidney disease should be cautious, as excess potassium can be problematic. Its authorisation in only one food category suggests very limited use in practice.
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