![]() Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. ![]() All salts elicited umami in addition to a certain metallic taste due to the other minerals. To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts such as calcium, potassium, ammonium, and magnesium glutamate. He noticed that the Japanese broth of katsuobushi and kombu had a peculiar taste that had not been scientifically described at that time and differed from sweet, salty, sour and bitter. Professor Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". Trade names of monosodium glutamate include Ac'cent, Aji-No-Moto, and Vetsin. Industrial food manufacturers market and use MSG as a flavor enhancer because it balances, blends and rounds the total perception of other tastes. The glutamate of MSG confers the same umami taste of glutamate from other foods, being chemically identical. MSG has the HS code 29224220 and the E number E621. Food and Drug Administration as generally recognized as safe (GRAS) and by the European Union as a food additive. ![]() Monosodium glutamate, also known as sodium glutamate or MSG, is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |