Question 1: What is monosodium glutamate? Is it harmful to the human body? Sources of glutamic acid Natural sources

Glutamic acid is a universal amino acid: the human body produces glutamic acid, which mainly exists in a complex state in protein-rich foods, such as mushrooms and kelp , tomatoes, nuts, beans, meats, and most dairy products. Glutamic acid in some foods exists in "free" form; and only this free form of glutamate can enhance the umami taste of food. Glutamic acid is responsible in part for the flavoring effects of tomatoes, fermented soy products, yeast extracts, certain sharp cheeses, and fermented or hydrolyzed protein products such as soy sauce or bean paste.

Asian cuisine has always used natural seaweed, such as kelp in clear soup, to enhance the umami flavor in the soup. MSG manufacturers, such as Ajinomoto, use selected strains of Micrococcus glutamicum to produce glutamate in culture. These bacteria were selected for their ability to secrete glutamate. Glutamic acid is then separated from the liquid culture medium, purified, and made into its sodium salt, sodium glutamate.

Question 2: What type of monosodium glutamate is At present, the EU food industry generally accepts a "Clean Label" principle and an E-coding system. What are clean labels and E-coding?

According to reports, consumers in the EU are increasingly paying attention to whether food is natural, safe and healthy, and pay more attention to food labels. In order to make it easier for consumers to identify additives, the European Union adopts the E-NUMBER numbering (E-coding) system to include hundreds of used additives in the permitted list. There is only one code for a food additive. For example, the code for monosodium glutamate is E631. Only approved additives (i.e. only those on the list) can be used in food. The EU's Trademark Law stipulates that if additives are used in a product, the code of the additive must be marked on the product instead of the specific name of the additive. Therefore, many consumers can quickly understand the types of additives used in food just by looking at the label, and choose products with as few E codes as possible. Therefore, clean labeling means that E codes appear as little as possible in product labels and the natural attributes of the food in the ingredient column of the label are maintained.

Question 3: What kind of additive is sodium glutamate? Sodium glutamate (C5H8NO4Na), chemical name α-aminoglutarate monosodium, is an additive formed from sodium ions and glutamate ions. of salt. Glutamic acid is an amino acid, and sodium is a metallic element. The main component of MSG, a commonly used seasoning in daily life, is sodium glutamate.

Question 4: Which foods are filled with sodium glutamate? Glutamic acid is a common amino acid: the human body produces glutamic acid, and it mainly exists in a complex state in protein-rich foods. in foods such as mushrooms, kelp, tomatoes, nuts, beans, meats, and most dairy products. Glutamic acid in some foods exists in free form; and only this free form of glutamate can enhance the umami taste of food. Glutamic acid is responsible in part for the flavoring effects of tomatoes, fermented soy products, yeast extracts, certain sharp cheeses, and fermented or hydrolyzed protein products such as soy sauce or bean paste.

Asian cuisine has always used natural seaweed, such as kelp in clear soup, to enhance the umami flavor in the soup. MSG manufacturers, such as Ajinomoto, use selected strains of Micrococcus glutamicum to produce glutamate in culture. The bacteria were selected for their ability to secrete glutamate. Glutamic acid is then separated from the liquid culture medium, purified, and made into its sodium salt, sodium glutamate.

Monosodium glutamate is also called MSG or monosodium glutamate. Its chemical name is α-aminoglutarate monosodium. It is a salt formed by sodium ions and glutamate ions. It is the most abundant naturally occurring salt. One of the non-essential amino acids, glutamic acid is an amino acid and sodium is a metallic element.

Monosodium glutamate and sodium chloride are the main ingredients of MSG. Don’t give it a headache just by looking at its long name. To put it more simply, if you boil a pot of vegetable and tofu soup and a pot of chicken soup when making soup, the chicken soup will taste more delicious. This is because animals contain natural glutamate, also known as MSG. MSG is a type of seasoning, the main component of which is sodium glutamate.

The emergence of MSG has a history of more than 100 years.

In 1861, a German professor extracted glutamic acid, the component of MSG, from wheat gluten for the first time. Later, in 1908, Japan's Kikunae Ikeda decomposed MSG from the juice boiled from kelp and put it on the market for the first time as an artificial seasoning. Nowadays, sugar and honey are used as raw materials in foreign countries to produce MSG, while in our country, food crops such as corn or rice are used to produce MSG.

Question 5: Monosodium glutamate and what kind of poison can be fatal