MSG has a specific taste known as umami - the fifth basic taste alongside sweet, sour, salty, and bitter. This means your body can’t differentiate between the two types ( 3, 4, 5). There’s no chemical difference between the glutamic acid found naturally in some foods and that found in MSG. It’s made by fermenting carb sources like sugar beet, sugar cane, and molasses ( 3). It dissolves easily in water, separating into sodium and free glutamate ( 2). In the food industry, it’s known as E621. MSG is a white, odorless, crystalline powder commonly used as a food additive. L-glutamic acid is a nonessential amino acid, meaning that your body can produce it by itself and doesn’t need to get it from food ( 1).
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