Food monosodium glutamate

Salt is the best known taste enhancer for a variety of foods. Monosodium glutamate (MSG) and nucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP), are known to enhance flavor and are recognia as the "umami taste" in Oriental cuisine. They have longer aftertastes than the "basic... 

Natural glutamate content of different food Monosodium Glutamate (MSG) A safety assessment. Food Standards Australia New Zealand, Technical Report Series No. 20., June 2003 http // www.foodstandards.gov.au/scienceandeducation/publications/technicalreportseriel338.cfm (last access February 25,2014). 

A seasoning is anything that enhances in flavor or appearance, or gives reflsh to foods. Spices, condiments, and salt or monosodium glutamate (MSG) are all seasonings (see Amino acids (msg)). 

In the food industries a number of amino acids have been widely used as flavor enhancers and flavor modifiers (see Flavors and spices). For example, monosodium L-glutamate is well-known as a meat flavor-enhancer and an enormous quantity of it is now used in various food appHcations (see Amino acids, L-MONOSODIUM glutamate (MSG)). Protein, hydroly2ed by acid or en2yme to be palatable, has been used for a long time in flavoring agents. 

The existence of protein receptors in the tongues of mice and cows have been shown. Monosodium L-glutamate MSG [142-47-2] is utilized as a food flavor enhancer in various seasonings and processed foods. D-Glutamate is tasteless. L-Aspartic acid salt has a weaker taste of umami. Glycine and L-alanine are slightly sweet. The relationship between taste and amino acid stmcture has been discussed (222). 

Monosodium glutamate (Asian food, seasoned salt) Nitrites (processed meats)... 

Glutamate (monosodium glutamate) Food products Glutamate oxidase... 

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. 

MSG (monosodium- glutamate) flavour enhancer for foods may cause allergic reaction known as MSG symptom complex, with symptoms such as nausea and headache may worsen already severe asthma... 

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... 

The flavor enhancer monosodium glutamate (MSG) is currently used in virtually every type of savory prepared-food. Unfortunately, MSG has several deleterious side effects on a large proportion of the population. Fortunately, a naturally occurring peptide isolated from a muscle food (beef) can serve not only as a potential replacement for MSG but also as a nutritional adjuvant. The peptide, called BMP or beefy meaty peptide, acts as a flavor enhancer and is found to occur naturally in beef Chapter 6). Research on BMP suggest that it is not only non-allergenic but, by virtue of its protein composition, is a nutritionally sound replacement for MSG. 

Sodium Ion. The excessive intake of sodium ion coming from other than NaCl should be noticed, though reduced intake of NaCl is now a matter of great concern. Monosodium glutamate (MSG), for instance, is a subject of discussion. Since MSG effectively provides umami taste, it has been very popular as a Japanese seasoning. In the United States, MSG has currently been mark as a cause of "Chinese restaurant syndrome". In addition, beef, liver, blood and their processed foods contains a large amount of sodium ion. Sine sodium ion combines with aspartic acid and glutamic acid residues in protein, study of affinity of acidic amino acids to sodium ion has to be set out first. 

Monosodium glutamate lor many years has been the best known and most widely used of the flavor enhancers. MSG is normally effective in terms ol a relatively few pans per thousand, but far less powerful than the newer flavor potentiators. Like enhancers, potentiators do not add any taste of their own to food substances, but intensify the taste response to the flavorings already present in the food. Because a potentiator is more powerful, smaller quantities of the substances are required than in the Case of the enhancers. Generally, the available potentiators are from about 15 to nearly 100 times more effective than tile enhancer. 

OW Lau, CS Mok. Indirect conductometric detection of amino acids after liquid chromatographic separation. Part II. Determination of monosodium glutamate in foods. Anal Chim Acta 302 45 -52, 1995. 

Some peptides enjoy the property of masking the bitter taste of foods. Ohyama et al. (24) conducted sensory analyses using synthetic peptides and found that neutralized peptides consisting of aspartic acid and glutamic acid had a taste similar to that of monosodium glutamate. They termed this umami taste or relish. ... 

Borden Industrial Food Products, Northbrook, Illinois, manufacture Wyler Soups and Wyler Brand CB-M flavor concentrates. One of the latter, for example, 78-62 Beef Flavor, contains hydrolyzed vegetable protein, dextrose, sucrose, vegetable oil, salt, monosodium glutamate, disodium inosinate, disodium guanylate, onion powder, and garlic powder. They are similar to, but not identical with, Pfizer s CORRAL, which also contains arabinose, cysteine, P-alanine, and glycine. Wyler Brand 78-50 Chicken Flavor also contains some chicken. 

Any fermented products, e.g. red wine, beers (including non-alcoholic beers) Food containing monosodium glutamate... 

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