Monosodium glutamate and its dietary role
| Autor: | Rogulj, Dora |
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| Přispěvatelé: | Ljubenkov, Ivica, Gudelj, Martina, Ožić, Mirjana Mia |
| Jazyk: | chorvatština |
| Rok vydání: | 2021 |
| Předmět: | |
| Popis: | Mononatrijev glutaminat natrijeva je sol glutaminske kiseline zaslužna za karakterističan umami okus. Otkrio ju je Kikuane Ikeda 1908. godine u Japanu. U početku je korišten pretežito u azijskim zemljama, mononatrijev glutaminat šezdesetih godina prošlog stoljeća postaje jedan od najkontroverznijih pojačivača okusa. Smatralo ga se odgovornim za simptome poput mučnine, osjećaja slabosti i utrnulosti koji su se javljali kod pojedinaca nakon konzumacije kineske hrane. Prozvan je i ekscitotoksinom jer je uzrokovao stvaranje lezija u mozgu uništavanjem neurona. Međutim, uočene su i pozitivne strane njegove konzumacije kod određenih skupina ljudi. Dokazano je da MSG može poslužiti kao zdravija zamjena za sol jer sadrži jednu trećinu natrija u usporedbi s natrijevim kloridom te može potaknuti lučenje sline i tako poboljšati apetit kod starijih i bolesnih pojedinaca. Danas se koristi kao pojačivač okusa u pekarskim i slanim trajnim proizvodima, umacima, juhama i začinskim mješavinama, a sigurnost njegove konzumacije potvrđena je od strane Međunarodnog odbora za aditive u hrani. Monosodium glutamate is the sodium salt of glutamic acid responsible for characteristic umami taste. It was discovered by Kikuane Ikeda in 1908. in Japan. Used predominantly in Asian countries, monosodium glutamate became one of the most controversial flavor enhancers in the 1960s. Monosodium glutamate was thought to be responsible for symptoms such as nausea, feelings of weakness and numbness that occurred in individuals after consuming Chinese food. It is also called excitotoxin because it caused the formation of lesions in the brain by destruction of neurons. However, positive aspects of its consumption in certain groups of people have also been observed. MSG has been shown to serve as a healthier salt substitute because it contains one-third sodium compared to sodium chloride. Also, it can stimulate salivation and in that way improve appetite in elderly and sick individuals. Today it is used as a flavor enhancer in bakery products, sauces, soups and spice mixtures and the safety of its consumption has been confirmed by the International Committee on Food Additives. |
| Databáze: | OpenAIRE |
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