GLUTAMATE LÀ GÌ

     

A popular seasoning and flavor enhancer, MSG, or monosodium glutamate, is the purest khung of umami, the fifth taste. MSG (monosodium glutamate) is widely used to lớn intensify and enhance umami flavors in sauces, broths, soups & many more foods. It can also be used as a partial replacement for salt, containing just one-third the sodium, & is classed as safe by the United States Food và Drug Administration and the World Health Organization. Originally associated mainly with Asian cuisines, MSG (monosodium glutamate) is now used around the world khổng lồ bring out the delicious flavor of foods.

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Umami and MSG are two sides of the same coin: they both give us the same taste experience, both with glutamate. The glutamate in MSG is chemically indistinguishable from the glutamate present in animal và plant proteins, và our bodies metabolize both sources of glutamate in the same way. Think of salt & saltiness. Many foods taste salty, but a pinch of salt on your tongue gives you the purest taste of saltiness. When you eat MSG it triggers only one taste sensation–umami.

The phauthuatcatmimat.com Group has produced the odorless white crystalline powder known as MSG for over a century, and today it is found in kitchen cupboards worldwide.


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Today, the MSG (monosodium glutamate) produced by the phauthuatcatmimat.com Group is produced through fermentation of plant-based ingredients such as sugar cane, sugar beets, cassava or corn. MSG is the sodium salt of glutamic acid, one of the most common naturally occurring amino acids. Glutamic acid is produced in abundance in our bodies và found in many foods we eat every day, including meat, fish, eggs & dairy products, as well as tomatoes, corn & nuts. When a protein containing glutamic acid is broken down, for example through fermentation, it becomes glutamate. Glutamate activates our taste receptors, eliciting the delicious savory taste known as umami.


One evening over dinner in 1908, one of the phauthuatcatmimat.com Group’s founders, biochemist Dr. Kikunae Ikeda, asked his wife a question that would change the history of food: What gave her vegetable and tofu soup its delicious meaty flavor? Mrs. Ikeda pointed to lớn the dried seaweed called kombu, or kelp, that she used lớn make her traditional Japanese dashi, or broth. Inspired by this revelation, Dr. Ikeda set to lớn work. Evaporating and treating his wife’s kombu broth, he was able to extract a crystalline compound, which turned out to lớn be glutamic acid. Tasting the crystals, he recognized a distinct savory flavor he dubbed umami, based on the Japanese word umai (delicious). Dr. Ikeda soon filed a patent to produce umami in an easy-to-use form: MSG (monosodium glutamate).

The following year, the phauthuatcatmimat.com Group got its start as MSG was launched on the Japanese market. At first it was produced through the hydrolysis of gluten khổng lồ extract wheat protein. Then in the 1930s there was a shift lớn extracting MSG from soy beans. In the 1960s production moved to lớn the bacterial fermentation of sugar cane & similar crops in a process much lượt thích the way cheese, yogurt and wine are produced.

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Fermentation has been used by humans for centuries as a way khổng lồ preserve foods và enhance their taste. MSG (monosodium glutamate) is made of naturally occurring substances through a modern version of that process, with the help of microbes that transform feedstocks like sugarcane into food products. First the sugarcane is extracted as glucose & sent to a fermentation tank, to which fermentative microbes are then added. These microbes consume the glucose, releasing glutamic acid, which though neutralization is turned into a solution that contains MSG. This solution is then decolorized và filtered, resulting in a pure MSG solution. This pure solution is crystallized using an evaporator and the crystals dried khổng lồ produce the final product—MSG. The entire process has a very small environmental footprint, as its coproducts can be returned khổng lồ the soil in the size of fertilizer khổng lồ help grow more crops like sugarcane, forming a virtuous cycle.


Simple table salt, sodium chloride, is one of the biggest contributors lớn cardiovascular disease. Reducing average salt intake by 30% has been adopted as a target by the World Health Organization. The use of monosodium glutamate (MSG) can be the key lớn reducing sodium content without sacrificing taste.

Taste is a major driver of excess salt intake. Although MSG is mistakenly thought of as being high in sodium, it contains just one third the sodium of table salt (MSG contains approximately 12 percent sodium while table salt contains 39 percent sodium) It can enhance the perception of saltiness while preserving palatability. With the addition of MSG, sodium màn chơi in the food can be lowered by up to 40 percent while maintaining the flavor.

Research has also shown that umami-eliciting compounds lượt thích MSG can be used to reduce sodium 11% in chicken broth and 32.5% in spicy soups. Sodium reduction in butter, margarine and cheeses can also be achieved with MSG, và a similar approach could work in meat products. MSG could also be used in snack foods và condiments, for example helping reduce the sodium content of Brazilian garlic and salt spice seasonings by up to 50%.

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MSG has been classed as safe by the US FDA & the Joint FAO/WHO Expert Committee on Food Additives. The use of MSG may help food scientists reduce sodium nội dung without sacrificing taste, in addition khổng lồ creating new, cost-effective, reduced-salt products & menus that will encourage consumers to lớn make healthier choices.


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