MSG: AN OVERVIEW ON THE ILL EFFECTS OF THE INGREDIENT IN HUMAN FOOD CHAIN
DOI:
https://doi.org/10.29121/granthaalayah.v5.i1.2017.1692Keywords:
Chinese Food, Flavor Enhancer, Ill Effects, MSGAbstract [English]
Monosodium glutamate, also known as MSG and sodium glutamate is used as a flavor enhancer especially in Chinese restaurant foods and snacks. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of edible seaweed called kombu, which is used as a base for many Japanese soups.[1]
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Ikeda K (1908). A production method of seasoning mainly consists of salt of L-glutamic acid. Japanese Patent 14804.
Walker, R and Lupien, J.R. (2000). School of Biological Sciences, University of Surrey, UK, and Food and Nutrition Division, FAO of the United Nations, Italy. The safety evaluation of monosodium glutamate. Journal of Nutrition, 130 (4S Suppl): 1049S–52S.
Yamaguchi, Shizuko (1984). Central Research Laboratories, Ajinomoto Co., Japan; Takahashi, Chikahito, Central Research Laboratories, Ajinomoto Co., Japan. Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup. Journal of Food Science. 49 (1): 82-85. doi:10.1111/j.1365-2621.1984.tb13675.x DOI: https://doi.org/10.1111/j.1365-2621.1984.tb13675.x
Group, Edward (2011 – 14). The Harmful effects of Monosodium Glutamate (MSG). Global Healing Center. http://www.globalhealingcenter.com/natural-health/harmful-effects-of-monosodium-glutamate-msg/
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