What Is The Difference Between Gluten And Glutamate?

on January 9, 2023

Gluten and glutamate are two words that sound very similar. Are they actually the same thing or something completely different? If they are not the same thing what is the difference?

Gluten and glutamate are two completely different and distinct substances that have very different functions. Gluten is a protein that naturally occurs within wheat, barley, and rye and has some very unique properties which give bread, in particular, and other baked goods their elastic properties which is important for their texture

However, gluten is known to be a common allergen that affects people that have coeliac disease. Within those people that have coeliac disease the gluten affects their ability of them to absorb nutrients as a result of this, these people need to follow a gluten-free diet to avoid having symptoms.

Glutamate on the other hand is a type of amino acid which is used to make proteins such as gluten. The amino acid naturally occurs in many common foods such as meats, dairy products, and even some vegetables. However, the best known form of this amino acid is monosodium glutamate which is referred to as MSG.

MSG is used as a food additive in many Asian dishes and like gluten, some people are sensitive to MSG. They can experience some side effects from consuming it such as headaches or hot flushes.

So while they are substances with similar sounding names that are completely unrelated and are used for completely different purposes.

Does Glutamate In A Product Mean It Contains Gluten?

One of the common questions that is asked is does the presence of glutamate mean that there is gluten in the food and therefore not suitable for someone on a gluten-free diet.

Adding glutamate does not mean that a gluten free product Is now considered to contain gluten. However, this also does not mean that there are no other components within the food that do contain gluten so you do need to be careful what you eat if you are on a gluten free diet.

How To Tell If A Product Is Gluten Free?

To determine if a product is gluten free you need to read the labeling on the food packaging carefully unless you are purchasing a product that is specifically designed to be gluten-free. Fortunately, most countries require food manufacturers to list ingredients within a product and whether they contain any allergens.

Generally, most manufacturers will do this by bolding any allergens listed which includes gluten, dairy and nuts. Additionally, it is also common for manufacturers to put a general statement at the end of the ingredients listing the allergens present in the product to make it a little easier to identify those products with gluten in them.

Another common practice associated with food labeling that does cause confusion is when companies put statements at the end of the ingredients list saying the product “May Contain Gluten”. This means that there are no ingredients within the product that contain any gluten, however, the product is made on the same equipment as gluten containing products.

As a result of this manufacturers’ use of the may contain statement to avoid any possible legal action if there is a problem. However, I know from personal experience that it is safe to eat these products if you are a coeliac mainly because the level of gluten that is present is negligible and therefore not a problem.

The other area that also causes confusion is when the products contain glucose and dextrose derived from wheat. These products will not contain any gluten because the level of processing associated with converting the wheat to sugar is sufficient to remove any gluten that is present. However, because of the labeling laws, the manufacturer is still required to list that product as an allergen even though it is really not a problem for someone on a gluten-free diet.

How Is Glutamate Made?

The several pathways that can be used to make glutamate, however, the most common process used is the fermentation of sugar or carbohydrates. In this process bacteria and fungi are used to break down the sugars and the glutamate is produced as a by-product. Once this process is completed the glutamate is purified to form a white powder which is commonly referred to as MSG.

Another method that is used is the hydrolysis of a protein which basically means breaking down the proteins into their individual amino acids using heat or acid in the presence of an enzyme. The glutamate then needs to be separated from the other amino acids