Monosodium glutamate

Monosodium glutamate is a food additive that consists of glutamic acid (a natural amino acid from proteins),water and salt and is therefore considered a sodium salt.It is used to enhance the smell and taste of food in Chinese,Japanese and South-East Asian cuisine and of fermented or cured foods (cheeses,cold meats,sausages),dehydrated soups,stock cubes or snacks (crisps).It can also be used to prepare meat,fish,shellfish and vegetables.

 

Monosodium glutamate lends foods a unique flavour,known as umami,which means “delicious taste” in Japanese and is considered the fifth basic taste.

 

It can cause allergic reactions or intolerances,which are known collectively as “Chinese restaurant syndrome”,and include symptoms such as headache, tachycardia,sweating, nausea, a burning sensation or hives.