Msg2
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Transcript of Msg2
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-Sodium salt of glutamic acid
-Flavor enhancer
-Invented by a Japanese chemist named Kikunae Ikeda in 1908
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-Naturally occurring amino acid
-Found in cheese, milk, meat
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-Sodium salt of glutamic acid
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-Cell death -Neural damage
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-Physical state = white crystal-Melting point = 232 ˚C-Solubility = 100mg/100ml
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-headaches-sweating-depression-nausea-vomiting-chest pain
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-Studies by Dr. John Olney (1986) showed a correlation between obesity and MSG.
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-Obesity-Diabetes-Hypothyroidism -Stroke-Brain trauma-Migraines
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MSG GelatinCalcium Caseinate
Monosodium glutamate
Hydrolyzed Vegetable Protein (HVP)
Textured Protein
Monopotassium glutamate
Hydrolyzed Plant Protein (HPP)
Yeast Extract
Glutamate Autolyzed Plant ProteinYeast food or nutrient
Glutamic Acid Sodium CaseinateAutolyzed Yeast
Vegetable Protein Extract
Senomyx (wheat extract labeled as artificial flavor)
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-Although MSG can enhance flavors of foods, it is not healthy to consume in excessive amounts.