Definition and Usage Areas: of Mono Sodium Glutamate
Mono Sodium Glutamate; Mono sodium glutamate, the most preferred and used flavor enhancer in the world, is the sodium salt of L-glutamic acid. Glutamate, which is included in meat, chicken, cheese and some vegetables and foods rich in protein, is produced naturally in the human body and plays important roles in different organs such as the brain and muscles. As a result of the researches, it was determined that only the L-form of this amino acid has a flavor-enhancing condition, while the D-form does not have such a condition.
The effectiveness of glutamate, which is naturally present in protein-rich foods, is lost through the processes of harvesting, processing, and marketing in the processing of foods into products, and it has been stated that conditions such as cooking and freezing are not effective in preventing this loss of flavor. Mono sodium glutamate, almost odorless, soluble in water and alcohol; The carbon sources of starch or molasses are obtained as a result of bacterial fermentation in which ammonium salts are sources of nitrogen. In this fermentation, tapoica flour is used in natural substances in the form of sugar cane.
Mono sodium glutamate, which is not flavor-giving itself, but only enhances the flavor, is an additive that has been known in the industry for a long time.
Due to this feature, MSG is placed in more than one food and strengthens the flavor of the food in that direction. For example, MSG is allowed in cans of peas, mushrooms, and asparagus in more than one country. In this way, the unique flavors of these cans rise and occur strongly.
Mono sodium glutamate is well suited to salty, sour flavors, while it is less compatible with cake, pastry-shaped desserts. Some of the original flavor of the food can be recovered by using a flavor enhancer such as MSG. But more importantly, when MSG is used, the chewiness and taste of the food increase, and digestion becomes easier. MSG creates hidden flavor characteristics by strengthening the natural flavor of the food, without adding a special taste, raises weak flavor characteristics, and improves food-specific quality characteristics such as fullness and consistency in the mouth.