Glutamate is common throughout nature. It is a component of your body and your foods. The taste-imparting property of glutamate has long been used around the world to enhance the palatability of foods.
Foods rich in free glutamate, such as tomatoes, cheese and mushrooms are often used in cooking for their flavorful qualities. Monosodium glutamate (MSG) is a Glutamate (the salt of glutamic acid with sodium), one of the most abundant amino acids in nature and an important component of protein.
Glutamate imparts a unique taste (Umami) in foods. Umami, often described as 'meaty,' 'broth-like,' or 'savory' in English, is known as 'Xian-Wei' in Chinese and may correspond to 'Osmazome,'in French. Glutamate has been a component of flavor enhancing seasonings in ancient Rome as "Garum" and in Japan for more than 1200 years.
By a fermentation process similar to that used for making vinegar, beer, or soy sauce, monosodium glutamate (MSG) is produced from natural sources such as starch or molasses derived from sugar beet or sugar cane.
There are two forms of glutamate. Glutamate exists in the "bound" form as a part of protein, along with other amino acids. It can also be found in the "free" form in plant and animal tissues. It is free glutamate which plays a role in the palatability and acceptability of foods. Foods which contain high levels of free glutamate, such as cheese and ripe tomatoes, are often chosen for their distinctive and enjoyable flavors.
per 100g
