INTRODUCTION
In recent years, daily usage and intake of monosodium glutamate (MSG) have raised a public outcry concerning human health. As a food addictive, Monosodium Glutamate is commonly applied on processed foods and mixed well during preparation to enhance the food flavour, particularly in Asian cuisine (He, 2008). Nevertheless, its flavour-enhancing effect is claimed to trigger various health illnesses, including adverse reactions of Chinese Restaurant Syndrome and overweight among society members. Consequently, the prevalence of these health impacts has been debated and research is conducted to study the health implications of MSG and formulate constructive measures to resolve this issue.
PHYSICAL AND CHEMICAL PROPERTIES OF MSG
Monosodium Glutamate (MSG) is a sodium salt of the non-essential amino acid glutamic acid. IUPAC name of MSG is sodium (2S)-2-amino-5-hydroxy-5-oxo-pentanoate. In market, MSG is usually used as white crystalline powder and is more soluble in water but less soluble in ethanol. Besides, regular food processing and cooking will not decompose MSG unless MSG is placed in low pH level (2.2-2.4) and high temperatures. In fact, high temperatures can cause partial dehydration to it, leading to conversion of MSG into 5-pyrrolidone-2-carboxylate (Food Standards Australia New Zealand, 2003). The chemical structure is shown in figure below.
Chemical structure of MSG
To yield the production of MSG, fermentation process is required by using molasses from sugar cane while starch hydrolysates from corn and tapioca. Subsequently, development of fermentation process has resulted in the production of MSG through hydrolysis of natural proteins, mainly wheat gluten and defatted soybean flakes. Due to th...
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...reover, MSG can even minimise weight gain and fat deposition, as affirmed by researchers from Ajinomoto (Merette, 2008).
CONCLUSION
In conclusion, MSG has been extensively added during the preparation of food nowadays to enhance the flavour and taste of the food. Yet, usage of MSG has stirred intense controversy about the health impacts of consuming MSG. Hence, proper research on MSG consumption is crucial and necessary to educate the public about the safety of MSG besides averting the occurrence of CRS and obesity with constructive measures.
Works Cited
http://www.nature.com/oby/journal/v17/n4/full/oby2008631a.html
http://www.food-info.net/uk/national/msg-report.htm
http://www.foodnavigator-usa.com/Science-Nutrition/MSG-may-reduce-body-weight-gain-Ajinomoto-study
http://www.medicineonline.com/topics/m/2/MSG-Allergy/Chinese-Restaurant-syndrome.html
T., Kraak, V. I., 2005, p.153). The book will be used in the sections where food industry and advertising could change their marketing toward healthy choices to help reducing and preventing
Monosodium Glutamate (MSG) is the salt of an amino acid-Glutamic Acid or glutamate. It is commonly used as a flavor enhancing food additive. MSG is a very important ingredient in the cuisines of China and Japan. Glutamates are found naturally in tomatoes, cheese and mushrooms. It is also used in soups, sauces and frozen vegetables. MSG has a unique taste, known as umami (meaning “savory deliciousness”) which is considered distinct from the four basic tastes sweet, sour, salty and bitter.
In order to understand the dangers of sugary drinks and foods, an explanation of their contents is necessary. These drinks and foods are composed of high carbohydrate-content, which is responsible for energy pr...
the resulting amino acid would be sodium glycinate (see fig. 3), an example of a
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Mayo Clinic. “What is MSG? Is it bad for you? Health and Nutrition, Monosodium Glutamate
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MacLennan R, Zhang A. “Cuisine: the concept and its health and nutrition implications-global.”Asia Pacific J Clin Nutr. 13.2(2004):131-135. Print.
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1443 - 1460. Keener, K., Hoban, T. and Balasubramanian, R. 2014. Biotechnology and its applications. [online] Available at: http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/bioapp.html [Accessed: 11 Apr 2014].
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