MSG - MSG 1 Monosodium Glutamate (MSG) a safe additive?...

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MSG 1 Monosodium Glutamate (MSG) a safe additive? Introduction The use of MSG or monosodium glutamate in food as a flavour enhancer has been an issue. Before, it provides convenience and advantage to the chefs whom make their practice and routine easier in giving a flavourful taste on foods they cook. It became a trend that household are already using MSG to their way of cooking. It is not until, a news about its negative effects to the health triggers. Companies whom produces this products defended that the issues comes out are not true and false stories created by their competitors. Indeed, most people in Australian and around the world used MSG. It became a routine and comes with their everyday diet. But there are findings from research that it provides a harmful chemical that is bad to the health of the people taking it. It gives headache or migraine as side effects of eating it with their food. Some researchers say that it triggers cancer and autism to children. People become conscious and decided to stop using MSG to their foods. To compromise, the government implements a rule that those products whom have MSG ingredients should be shown to the label or packaging to see the level or amount of MSG used to the products for the people be conscious and aware about the products they are buying. Background According to Wikipedia, Monosodium glutamate is sodium salt of natural occurring non- essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer. Trade names of monosodium glutamate include Ajinomoto, Vetsin, Accent and Tasting Powder. Before, seaweed extract were used in East Asia for their food additives. Not until, Ajinomoto Corporation of Japan first introduced the crystallized MSG 2
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powder of monosodium glutamate. The process used is fermentation of carbohydrates and used of bacterial or yeast species from genera such as Brevibacterium, Arthrobacter, Microbacterium, and Corybacterium. Before 1960, it was prepared by hydrolysis of wheat gluten of about 25% of glutamic acid. Glutamic acid is one of the least soluble amino acids that facilitate purification. MSG is a stable colourless solid degraded by strong oxidizing agents. It exists as a pair of mirror image stereoisomers, but the natural occurring L- glutamate form is used as a flavour enhancer. Health Impacts/Effects on general public health "Most people are unaffected by MSG but evidence indicates a few people may experience a mild hypersensitivity-type reaction when a large quantity of MSG is consumed in a single meal. The types of symptoms experienced in response to large amounts of MSG may vary from person to person, but can include headache, numbness/tingling, flushing, muscle tightness, and generalised weakness. These reactions, while unpleasant, tend to be transient and do not produce any long-lasting effects, and are quite distinct from the more serious allergic reactions experienced by some people in response to certain foods, such as peanuts (FSANZ)." As stated,
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This note was uploaded on 01/05/2012 for the course 101 melissa jo taught by Professor Acc101 during the Spring '11 term at Aarhus Universitet.

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MSG - MSG 1 Monosodium Glutamate (MSG) a safe additive?...

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