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Uses: Glutamic acid is used as a 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 E621, young children should avoid it. It could kill nerve cells, resulting in diseases such as Huntington's, Alzheimer's and Parkinson's.
Description: Glutamic acid is a natural amino acid (building block of protein). 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.
BULKING AGENT/FLAVOUR ENHANCER/ANTI FOAM
GLAZING AGENT/BREAD ENHANCER/PROPELLANT
FOAMING AGENT/SOLVENT/HUMECTANT