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Monosodium Glutamate
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Monosodium Glutamate
Side effects of MSG
1 - Blood Pressure
Blood vessels
2 - Digestive system
3- Headache
Brain
4 - Obesity
5 - Cancer
6 - Endocrine System
"The Slow Poisoning of America"
John Erb
MSG in everything..!
MSG
The Campbell's soups, the Hostess Doritos, the Lays flavored potato chips, Top Ramen, Betty Crocker Hamburger ,CEASAR salad, Heinz canned gravy, Swanson frozen prepared meals, Kraft salad dressings, especially the 'healthy low fat' ones anything that comes out of a can. The items that didn't have MSG had something called Hydrolyzed Vegetable Protein, which is just another name for Monosodium Glutamate.
Monosodium glutamate, also known as sodium glutamate, is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.
IUPAC ID: Sodium 2-Aminopentanedioate
Formula: C5H8NO4Na
Molar mass: 169.111 g/mol
Melting point: 232 °C
Density: 1.62 g/cm³
Soluble in: Water
Foods rich in umami
Humans' first encounter with umami is breast milk. It contains roughly the same amount of umami as broths.
1-
Modern way to Prepare and Manufacturing of Monosodium Glutamate
Many foods that may be consumed daily are rich in umami. Naturally occurring glutamate can be found in meats and vegetables, whereas comes primarily from meats & guanylate from vegetable.
Methods of Commercial Production of Amino Acids
MSG is produced through fermentation of molasses-sugar (molasses) by the bacteria (Brevibacterium lactofermentum). In this fermentation process, will first produce Glutamic Acid. Glutamic acid as a result of this fermentation process, then add soda (Sodium Carbonate), so that will be formed Monosodium Glutamate (MSG). MSG this happens, then purified and crystallized, so it is a crystal-pure powders, ready to be sold in the market.
Properties of umami taste
Why do food companies add MSG to foods?
Ripe tomatoes, which are rich in umami components.
Umami has a mild but lasting aftertaste that is difficult to describe. It induces salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth
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Before the bacteria were used for fermentation production of MSG, the first such bacteria must be reproduced (in terms of microbiology: cultured) in a medium called Bactosoytone. This process is known as the breeding process of bacteria, and separate at all (both space and time) with the process above. After the bacteria grow and multiply, then the bacteria were taken for use as biological agents in the fermentation process to make MSG.
MSG
tricks your tongue into making you think a certain food is high in protein and thus nutritious. It is not a "meat tenderizer". It is not a "preservative". The food industry is trying to confuse the issue by focusing on the "fifth" taste sense they call umami.
History of invention of MSG
There are four general ways to obtain amino acids for commercial use:
By itself, umami is not palatable, but it makes a great variety of foods pleasant especially in the presence of a matching aroma.
Glutamate has a long history in cooking.
Fermented fish sauces, which are rich in glutamate, were used in Rome.
4 - Fermentation.
1 - Extraction from natural sources.
Cost
Professor Kikunae Ikeda 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"
The illusion created by adding MSG to a food product enables the food processor to add LESS real food. The illusion of more protein in a food allows the food producer to put LESS protein in it. The consumer perceives the product - say chicken soup - to have more chicken in it than is actually there.
Example: A well-known brand of dehydrated chicken noodle soup. Is that chicken in there, or a piece of confetti?
3- Enzymatic catalysis.
2 - chemical synthesis
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!