Flavoring agents/Flavour enhancers:
The Flavoring agents are used because some flavor loss occurs either totally or partially during the processing of food such as heating, concentration or drying. Flavoring agents is the largest group of food additive with 1200 varieties, comprising of both natural and synthetic flavors. Besides, there is an other group known as 'Flavor Enhancers' which by themselves do not have flavors but enhance the flavor when added to food without imparting a distinct flavour of their own.One such product is Mono Sodium Glutamate or better known as 'Ajinomoto' used, largely in Chinese cooking.
Monosodium Glutamate (M.S.G) – It is used in processed foods, fast-foods and Chinese food as a flavor enhancer. It is found in most commercial soups, and soya sauce. It is found naturally in human bodies and in protein-containing foods, such as mushrooms, seaweed, tomatoes, fermented soy products, yeast extracts, nuts, legumes, meats and most dairy products. There are some controversies regarding their effects on humans.It is claimed that headache and flushing of the skin, are relatively mild side effects whereas there are sustained physical problems such as asthma, acute headaches, and life-threatening heart irregularities. MSG is not an allergen, according to the American College of Allergy, Asthma and Immunology. The U.S. Food and Drug Administration has found no evidence to suggest any long-term, serious health consequences from consuming MSG. It is possible that some people might be sensitive to MSG, just as to many other foods and food ingredients and therefore under current FDA regulations, when MSG is added to a food, it must be identified as "monosodium glutamate" in the label's ingredient list. Each ingredient used to make a food must be declared by its name in this list. It is therefore advisable to keep a check as the side effects depend on the sensitivity of the person towards MSG |
