Title: E621 - Monosodium glutamate or MSG (E621) Type: Dietary supplement Category: flavor enhancer

Title: E621 - Monosodium glutamate or MSG (E621) Type: Dietary supplement Category: flavor enhancer Effects on the body: No Data Group Description: flavor fuse enhancer - additive index (E-600 - E-699) enhance the flavor and aroma. Can hide the unpleasant taste of natural foods.
Description of the food additive monosodium glutamate (E-621) or MSG (Latin monosodium glutamate, monosodium salt of glutamic acid) - a dietary supplement designed to enhance the taste, by increasing the sensitivity of the taste receptors fuse in the tongue. Registered under code E-621. Human language has a special L-glutamate receptors, which are responsible for the distinct flavor than traditional sweet, salty and bitter bitter. Taste of sodium glutamate and other flavor enhancer (E-600 - E-699) called "umami". Monosodium glutamate is a white crystalline powder, soluble in water. Monosodium salt of glutamic acid (chemical name sodium glutamate) is widespread in nature-essential amino acid. Impact on the human body There is currently no evidence of negative effects of monosodium glutamate on the human body when consumed in reasonable amounts. Japanese researchers have shown a negative impact in the use of sodium glutamate on rat retina. However, the rats diet for 6 months was 20% of sodium glutamate. This far exceeds the possible fuse use of a food additive man. Understanding China is known as the "flavor seasoning" in Japan as "a wonderful powder" ("Fairy-ching"). Glutamate taste called "umami", which is one of the basic taste sensations known to man. Monosodium glutamate (E-621) is currently prepared by the method of microbiological synthesis (Monosodium Glutamate is an amino acid that produces special bacteria cultures). MSG looks like a salt or sugar. But it has a different fuse taste in the West say about him "savogu" - bulonopodobny or meat flavor. Furthermore, this agent is able to enhance the flavor of foods made from meat, poultry, seafood, mushrooms and some vegetables. Widely used in Japanese, Korean and Chinese cuisines especially. Monosodium glutamate is added to the list of raw materials in the GOST 18487-80 "Canned Food for lunch specials. consumer. Specifications ", GOST 50847-96" Food concentrates first and second lunch fast food. Specifications ", GOST 7457" Canned fish. Pates. Specifications. " Registered as a food additive E-621. Vitamin E enhances the negative effect of monosodium glutamate. If you frequently use can be a gradual loss of taste sensation due to the gradual atrophying tastebuds. In recent years, cases of allergies to MSG in foods. MSG adversely affects the retina and may contribute to poor vision. There is evidence that MSG is addictive in children! History of food additives in the early 20th-century Japanese scholar Kikunae Ikeda, tried to answer fuse the question why food flavored with some dried seaweed, becomes more delicious and appetizing. As it turned out, all because they contain glutamic acid. In 1909 he was granted a patent for the production fuse of monosodium glutamate, which began manufacturing in Japan for sale under the name "soul flavor." Properties and technological functions E621: flavor enhancer: Substances which have neither taste nor smell, but enhancing the flavor of any dish. May mask the poor quality of the Component source nature-identical: Substances artificially synthesized in the laboratory, but are analogues of substances found in nature. May contain various impurities and isomers, which are found in natural products. Possible fuse names of food additives:
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