Flavoring agent
Spices as well as natural and artificial sweetening agents are important additives. Of the flavour enhancers, sodium, chloride is the most common and the oldest.
Monosodium glutamate was isolated as early as 1867 but its flavor-enhancing properties were not described until 1908 by a Japanese chemist, K. Ikeda.
It is used extensively in oriental foods and is thought to cause Chine restaurant syndrome (primarily hot flushes or the neck).
There is some evidence that it may cause brain damage in mice and monkeys. Other flavour potentiators include ethyl maltol, disodium inosinate and disodium guanylate.
Flavoring agent
Recent Posts
Popular Posts
-
Functions of Food Additives Hundreds of chemical additives are incorporated into foods directly or migrate into foods from the environment o...
-
Chelating agents have acquired greater importance in food processing. Their ability to bind metal ions has contributed significantly to stab...
-
Antioxidants as food additive Antioxidants are food additives used, since about 1947, to stabilize foods that by their composition would oth...
-
Coloring Agents as Food Additive A color additive is any die, pigment, or substance that imparts color when added or applied to a food, drug...
Posts
