Wednesday, November 7, 2012

Monosodium glutamate in cooking

Monosodium glutamate or MSG is the sodium salt of glutamic acid. Glutamic is an amino acid found naturally in human body and in high protein foods. In human body glutamic acid as a fine-tuner of brain function, as well as a protein building block.

Monosodium glutamate is common in many types of ethnic cooking. The flavor enhancing possibilities of monosodium glutamate were first discovered in the early part of the 20th century. Since then it has been added to an increasing number of food preparation.

MSG is flavor enhancer and its function is to bring out flavor in many food including frozen food, spice mixes, canned and dry soups, salad dressings and meat or fish based products. It doesn’t actually change the flavor or foods but acts on the taste buds.

Monosodium glutamate is used extensively in Chinese and Japanese cooking and is the active ingredient in soy sauce.

Labeling laws require manufacturers to list monosodium glutamic when it is added to foods.
Monosodium glutamate in cooking

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