Monosodium Glutamate (MSG)

What are E numbers?

E numbers are codes for substances that can be used as food additives for use within the European Union and Switzerland. The "E" stands for "Europe".They are commonly found on food labels throughout the European Union. Safety assessment and approval are the responsibility of the European Food Safety Authority.Having a single unified list for food additives was first agreed upon in 1962 with food coloring. In 1964, the directives for preservatives were added, 1970 for antioxidants and 1974 for the emulsifiers, stabilisers, thickeners and gelling agents.

E621: Monosodium Glutamate

Origin (History)

    Kikunae Ikeda of Tokyo Imperial University isolated glutamic acid as a taste substance in 1908 from the seaweed Laminaria japonica (kombu) by aqueous extraction and crystallization, calling its taste umami.[Manuf. 8] Ikeda noticed that dashi, the Japanese broth of katsuobushi and kombu, had a unique taste not yet scientifically described (not sweet, salty, sour or bitter).[Manuf. 8] To verify that ionized glutamate was responsible for umami, he studied the taste properties of glutamate salts: calcium, potassium, ammonium and magnesium glutamate. All these salts elicited umami and a metallic taste due to the other minerals. Of them, sodium glutamate was the most soluble and palatable and the easiest to crystallize.[citation needed] Ikeda called his product "monosodium glutamate", and submitted a patent to produce MSG;[Gov. 4] the Suzuki brothers began commercial production of MSG in 1909 as Aji-no-moto ("essence of taste").

The Function of MSG

1. Glutamate stimulates the excretion of fluids or saliva and stomach, so that digestion of food more quickly and perfectly. Mainly to digest protein.
2. Glutamate plays an important physiological role in the body's tongue and stomach have glutamate receptors related to the central nervous system, brain, and digestive organs, namely the stomach and pancreas. Through clinical trials has been demonstrated, that the food was bad because glutamate, either of food itself or from MSG, stimulate the production of digestive fluids so that the digestibility of the food to be better. In addition, glutamate in the small intestine serves as a source of energy for the absorption of nutritional elements into the blood. Glutamate plays a central role in many of the body's metabolism, among others, as an element of intermediary metabolism of proteins, carbohydrates and fats. Thirst you feel about food containing monosodium glutamate is real and you can see for yourself. If your body reacts to feel thirsty, it means that something is not right with your body.

The Benefit of MSG in a Food

1. MSG as a flavor enhancer in the study by Yamaguchi in Japan in 1984 could reduce the use of saline or salt because it provides a higher satisfaction.
2. In the study proved that the use of MSG can provide the optimum taste with reduced sugar content by up to 50 percent. Sodium is one of the mineral nutrients. While glutamate is one of the amino acid protein component.
3. MSG composed by MSG nutritional elements composed of 78% glutamic acid, 12% sodium and 10% water. Glutamate is one of the 20 amino acids forming proteins found in food and the human body. Likewise, sodium present in food and the human body.
4. The world health agencies stated MSG Agency's safe FAO and FAO are respected, the Joint Expert Committee on Food Additives (JECFA) has evaluated the safety of MSG three times and the last evaluation in 1987 provides status Acceptable Daily intake (ADI) not specified or limit daily intake not specified for the use of MSG in foods naturally. This status is the safest among the ingredients of other food additives.
5. Enchance the savory taste of cuisine.

How To Make MSG

    According to Dr. Russell Blaylock, author of Excitotoxins: The Taste That Kills, claims that substances labeled as 'hydrolyzed vegetable protein' et al. are perfectly 'safe' and 'natural' plant-derived foods deceptively ignore the reality of their processing methods. Blaylock calls them "junk vegetables" that are "selected so as to have naturally high contents of glutamate." He describes the complex industrial extraction process this way:

     The extraction process of hydrolysis involves boiling these vegetables in a vat of acid. This is followed by a process of neutralization with caustic soda. The resulting product is a brown sludge that collects on the top. This is scraped off and allowed to dry. The end product is a brown powder that is in three known excitotoxins - glutamate, aspartate, and cysteic acid (which converts in the body to cysteine).

     Here's a condensed version of the recipe for MSG production as we covered it in the video, from the Concise Encyclopedia of Bioresource Technology (2004):

    MSG is the most commonly used flavor potentiator. Although it can be isolated from natural sources, such as wheat or corn gluten, fermentative production is more practical... Organisms belonging to the genera Corynebacterium, Brevibacterium, Microbacterium, and Arthrobacter can produce L'Glutamic acid when grown on a variety of carbon sources... Sugar molasses is an economical feedstock, but requires treatment with penicillin or certain surface-active agents... nitrogen sources such as ammonium salts or urea... Microorganisms used... are usually preserved by lyophilization below - 80°C... Foam is created by the CO2 that is generated... is taken care of by using biochemically inert silicon oil as an antifoaming agent... followed by adjustment of the pH to 3.2 with hydrochloric acid... crude crystals of L-glutamic acid are suspended in water and neutralized with sodium hydroxide... decolorized with activated charcoal to obtain a clear liquid that is further concentrated to crystallize MSG crystals. (FYI: Sodium hydroxide is otherwise known as caustic soda or lye.

Product

1.Doritos                               

    You know that bold, rich flavor that you get when you eat a Dorito? That’s not just powdered cheese, it’s MSG. Odds are, if you’re eating a flavored chip of any kind, it contains MSG. 

2.KFC fried chicken        

 

Very few people know what all 11 herbs and spices are, but MSG is definitely one of them. Not only is there MSG in all the different varieties of KFC fried (and grilled) chicken, it’s also in the gravy, chicken pot pies, potato wedges, and even the green beans.

3.Chick-Fil-A chicken sandwich                

Want to know what that Chick-Fil-A is seasoned with that makes it taste so good? According to their website, it’s salt, sugar, spices, paprika, and MSG. If you’re looking to avoid it, opt for the grilled chicken sandwich instead.

    4.Flavored Pringles                      

  

There are dozens of varieties of Pringles, and just about all of the flavored ones (including BBQ, Sour Cream & Onion, and Pizza) include MSG. One variety that doesn’t? Salt and Vinegar.   

5.Campbell’s chicken noodle soup                   

Yes, this classic soup gets much of its rich and satisfying flavor from MSG. It’s not just chicken noodle, either; nearly all of the brand's condensed soups, from Cream of Mushroom to Vegetable Beef, contain it.

Contents of MSG