E620 — пищевая добавка, усилитель вкуса: глутаминовая кислота, L(+)- glutamic acid (Е620)

Glutamic acid is a natural essential amino acid that is present in all complete proteins. It is the most common excitatory neurotransmitter in the brain. Glutamic acid has the ability to make bland and tasteless foods taste wonderful. It is very cheap and easy to produce, and is present in a wide variety of foods. It is essentially an odourless, white crystal or crystalline powder that is slightly soluble in water. It is used as a flavour enhancer, nutrient, dietary supplement, and as a salt substitute in foods.

Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines. Flavour enhancer, salt substitute used in sausages, seasoning, savoury snacks - many savoury foods. An amino acid present in many animal and vegetable proteins, derived commercially from bacteria; might cause similar problems as MSG (621), young children should avoid it. It could kill nerve cells, resulting in diseases such as Huntington's, Alzheimer's and Parkinson's.

Common Uses

Used in processed cheese, fat spreads, fat-based desserts, processed fruit, dried vegetables, canned or bottled vegetables, cooked or fried vegetables, breakfast cereals, pre-cooked pastas, batters, bakery wares, processed meat and pultry, semi-preserved fish and fish products, egg-based desserts, seasonings and condiments, soups and broths.

 
 

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