Food additives glutamate

MSG, C8H8NNa04,H20. Flavouring agent extensively used as a food additive. Prepared from natural or synthetic L-glutamic acid. 

Furthermore, the Jokit Expert Committee on Food Additives (107) (fECFA) of the WHO and EAO of the United Nations issued the evaluation of the safety, statkig that on the basis of the available data, the total dietary kitake of glutamates arising from thek use at the levels necessary to achieve the desked technological effect and from thek acceptable background ki food does not, ki the opinion of the committee, represent a ha2ard to health. 

The active form of fohc acid (pteroyl glutamate) is tetrahydrofolate (Figure 45-15). The folates in foods may have up to seven additional glutamate residues linked by y-peptide bonds. In addition, all of the one-carbon substituted folates in Figure 45-15 may also be present in foods. 

In some cases enzymes can increase the rate of reaction by up to lO times. Carnell and Roberts (1997) have briefly discussed the scope of biotransformations that are used to make pharmaceuticals like penicillins, cephalosporines, erythromycin, lovastatin, cyclosporin, etc., and for food additives like citric acid, L-glutamate, and L-lysine. A very successful transformation by Zeneca has been that of benzene reduction, with Pseudomonase Putida, to dihydrocatechol and catechol the dihydro derivative is used to produce (+/-) pinitol. Fluorobenzene has been converted to fluorodihydrocatechol, an intermediate for pharmaceuticals. The highly stereo selective Bayer-Villeger reaction has been carried out with genetically engineered S-cerevisvae. Hydrolases have allowed enantioselective, and in some cases regioselective, hydrolysis of racemic esters. 

APA from penicillin G, 7-ACA from cephalosporin C, 7-ADCA from desaacetoxy cephalosporin G Biotransformation in steroids, e.g. cortexolone to hydrocortisone and prednisolone Food additives Lactic Acid (now a bulk chemical for making polylactate). Citric acid, L-Glutamate, L-Lysine, etc. Vitamines C, B2, B12 Acarbose (antidiabetic drug)... 

Taliaferro p j (1995), Monosodium glutamate and the Chinese restaurant syndrome a review of food additive safety J Environ Health, 57(10), 8-12. taylor s l and bush r K (1986), Sulfites as food ingredients, a Scientific Status Summary by the Institute of Food Technologists Expert Panel on Food Safety Nutrition , Food Technol, 40(6), 47-52. taylor s L and hefle s l (2001), Food allergies and other sensitivities, a Scientific Status Summary by the Institute of Food Technologists Expert Panel on Food Safety Nutrition , Food Technol, 55(9), 68-83. 

Food and feed additives do not stand back with regard to the diversity of products. They extend from minerals, mainly calcium, phosphorus, and potassium, to amino acids, vitamins and natural spices. All in all, there are several hundred individual compounds used as feed and food additives. The most expensive product is saffron, made from the stigmas of the saffron crocus flower. The yearly production amounts to about 700,000 kg, and the spice is retailing for about 2500/kg. Amino acids play a big role the largest product is monosodium glutamate (MSG), with a yearly production of 1.5-2 million tons and a price of about 2.30 per kilogram, followed by L-lysine (850,000 tons/ 1.50/kg), D,L-methionine (600,000 tons/ 3/kg), L-threonine (85,000 tons, 3.40/kg), and L-tryptophane (1750 tons/ 24/kg). Major producers of... 

DH Daniels, FL Joe, GW Diachenko. Determination of free glutamic acid in a variety of foods by high-performance chromatography. Food Additives Contam 12 21-29, 1995. 

Woessner, K.M. 2008. Monosodium glutamate. In Food Allergy. Adverse Reactions to Foods and Food Additives, 4th ed., D.D. Metcalfe, H.A. Sampson, and R.A. Simon, Eds., pp. 369-376. Blackwell Publishing, New York. 

Glutamic acid 1,5-Pentanediol, 2-amino-1,5-pentanediol, 4-amino-5-hydroxypentanoic acid, 4- amino-butanoic acid, 5- methyl-2-pyrrolidinone, 5 -hydroxynorvol ine, 5-(hydroxymethyl)-2-pyrrol idinone, pyroglutamic acid, 5-caprolactone Food additives, polymers, solvent Hermann, 2003 Feuchtenberger etal., 2005 Corma etal., 2007... 

The worldwide amino acids market amounts to about 5 billion. MSG and the animal feed additives, methionine and lysine, account for about 75 percent of this sales value. The other amino acids are used as precursors in pharmaceuticals, food additives, and animal feed. The worldwide demand for glutamic acid is about 800,000 tons/year, 300,000 tons/year for methionine, and 500,000 tons/year for lysine. Other significant amino acids such as aspartic acid, phenylalanine, threonine, and glycine, each have a worldwide market of about 10,000-20,000 tons/ year. Tryptophan and cysteine command a global market in the thousands of tons as well. 

There has been considerable interest from both academics and industry in this reaction since 1980. There are a wide number of uses for the amido acid products surface-active agents and specialty surfactants (Cio-Cie amido acids), intermediates for aspartame sweeteners (phenylalanine), food additives (monosodium glutamate), and chelating agents (iminoacetic acid and polyamido acids). Knifton (Texaco) has done extensive studies of this reaction, as have Ojima and coworkers. ... 

L-glutamic acid and its ammonium, calcium, monosodium, and potassium salts were evaluated by the Joint FAOAVHO Expert Committee on Food Additives (JECFA) in 1988 (6). Because human studies had failed to confirm involvement of monosodium glutamate in the Chinese restaurant sjmdrome or other reactions, the JECFA classified glutamic acid and its salts under the heading acceptable daily intake (ADI) not specified. The Scientific Committee for Food (SCF) of the European Commission reached a similar conclusion in 1991, and the conclusions of a subsequent review by the Federation of American Societies for Experimental Biology (FASEB) and the Federal Drug Administration (FDA) did not discount the existence of a sensitive subpopulation but otherwise concurred with the evaluations of JECFA and the SCF. 

Monosodium glutamate (MSG) is used as a food additive, mainly in Oriental cuisine, to enhance and impart a meaty flavor. 

The other commonly occurring amino acid with an acidic side-chain is glutamic acid. This compound is probably best known as its monosodium salt (monosodium glutamate or MSG). This salt is added to foods (especially oriental food) to enhance the flavour and impart a meat-like taste to the food. Interestingly, both the d enantiomer of glutamic acid and the naturally occurring l form are used as food additives. Use of the nonnatural d isomer may account for some of the adverse reactions experienced by consumers of MSG in food. 

FAOAVHO In 1987, the Joint FAOAVHO Expert Committee on Food Additives (JECFA) evaluated the bulk of scientific material [11 ]. Their conclusion was ADI not specified (ADI = acceptable daily intake), which means that they do not put any upper limit on the MSG consumption. There was also no special note for infants. The evaluation of the JECFA means that the total dietary intake of glutamates arising from their use at the level necessary to achieve the desired sensory effect as food additives and from their normal naturally occurring levels in food does not present any hazard to health. 

The production of food additives such as fructose, glutamate, lysine, citric acid, ascorbic acid, and vanillin implies that these compounds are not used as substrates for growth. This is generally accomplished by use of mutant strains that, as a bonus, produce high yields of the desired products. 

Interaction with certain food additives especially monosodium glutamate (MSG)... 

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