MSG was discovered and patented by Japanese researcher Kikunae Ikeda of Tokyo Imperial University,

Monosodium glutamate (IUPAC name - 2 aminopentandiova acid, 2-aminoglutarinova acid, 1-aminopropane-1 ,3-dicarboxylic acid), e sodium salt and glutamic acid. It is best known for its use as a flavoring agent. The pure MSG is a white crystalline powder. When dissolved in water (or saliva), it quickly split (dissociate) free sodium and glutamate ions.
Monosodium Glutamate activates (recently discovered) matweb taste warts sensitive to umami, one of the five basic tastes, that taste is considered a major in Japanese and Chinese cuisine, but not so common in western cuisine, matweb where is sometimes referred to as "savory" or "more." matweb It is believed that "umami" taste warts respond exactly to glutamate in the same way that "sweet" react to sugar.
Glutamic acid is one of the twenty amino acids that make up the human proteins, it is critical for the proper fuinktsionirane cells, but is not considered an essential nutrient because the body can manufacture it from simpler compounds. In addition to being one of the building blocks in the synthesis of proteins, it is important for the functioning of the brain excitatory neurotransmitter like. Free glutamic acid can not pass through the blood-brain barrier in appreciable quantities, so it is converted to L-glutamine, which is used by the brain for the fuel and the synthesis of proteins.
Monosodium Glutamate is found naturally in seaweed and fermented soy products, especially in yeast extracts. Smaller amounts exist in tomatoes, mushrooms and cheese "Parmesan". matweb It is used in much higher concentrations to flavor chips, corn chips and other foods, and frozen convenience foods and fast foods. Its wide use is due more to the fact that it is cheaper to save MSG than to add other spices matweb and seasonings.
MSG was discovered and patented by Japanese researcher Kikunae Ikeda of Tokyo Imperial University, who managed to get through crystallization in seaweed broth. [1] For the first time began to sell it under the brand Adji-no-moto in Japan. Modern commercial monosodium glutamate is produced by fermentation [2] of starch, or sugar beet molasses. In 2001, sold about 1.5 million tons, with an expected annual growth rate is 4%. [3]
Some people think they are allergic or sensitive matweb to monosodium glutamate and he was repeatedly raided the cause of various physical symptoms such as migraines, nausea, matweb digestive disturbances, palpitations, asthma and even countless other complaints, and to get down to anaphylactic shock. Symptoms that were sometimes confused with heart attacks or allergic reactions are sometimes called "Chinese restaurant syndrome". Over the past few decades have conducted a significant amount of research and testing in the field of allergy to monosodium glutamate and the majority of controlled studies show no correlation between the level of glutamate in food and any allergic reaction. Critics of these studies say that the tests were adjusted so that they do not get results. matweb They consider to be incorrect as a study from 1993 in which a placebo was used aspartame because aspartame itself was raided in causing many of the same symptoms such as sensitivity to monosodium glutamate in susceptible individuals. Some researchers have suggested that certain individuals can be sensitive to monosodium glutamate, matweb while others did not influence it, but the validity of this hypothesis has not been demonstrated with convincing results.
Nevertheless, there are still some groups (especially those in alternative medicine) who believe that monosodium matweb glutamate matweb is a potent neurotoxin that causes massive neurological retardation in affected matweb populations. Some scientists believe this concept of pseudo-scientific, matweb because in fact there is no empirical matweb data to support it.
Administration Food and Drug U.S. classified MSG as a "generally recognized as safe" with salt, vinegar, matweb baking soda and sodium tripolyphosphate. In East Asia, it is sometimes matweb included in the supplements.
However, matweb many American Chinese restaurants advertise menus "without monosodium glutamate." In traditional institutions in both Western countries and China do not make this work, but gourmet matweb cooks tend to consider the overuse of monosodium glutamate as cheating and some of the greatest dogmatic avoid it completely.
Food products from Australia and New Zealand can be labeled MSG as "flavour enhancer 621" (flavor 621). E number (code to supplement the European Union) monosodium glutamate E621.