Monosodium Glutamate Case Study

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Monosodium Glutamate (MSG) has a flavor-enhancing effect in foods. When it is added to foods, it provides a flavoring function similar to naturally occurring free glutamate (IFICF, 2001). It usually used to enhance the natural flavors of meats, poultry, seafood, snacks, soups and stews (IFICF, 2001). According to a joint inquiry by the governments of Australia and New Zealand in 2003, a typical Chinese restaurant meal contains between 10 and 1500 mg of MSG per 100 g. A condensed soup typically contains between 0 and 480mg and packaged sauces or seasonings contain 20 to 1900 mg (Freeman, 2006). The consumption of MSG has increased globally in recent years with an estimation of the average daily intake from foods reported to be about up to 1 g in Europe, 4 g in Asian countries and 10 g in Germany (Park et al., 2014). MSG may be present in packaged foods without appearing on the label (Alalwani, 2014). Many types of food contains MSG for example Frozen dinners and processed meat such as; bacon, pastrami, pepperoni, sausages, luncheon meats, smoked meat products, hamburger, cold cuts and salami. Sauces and dressing such as; ketchup, mayonnaise, barbecue sauce, salad dressing, soy sauce and mustard. Soup bases such as; bouillon cubes and granulated powders. Flavored snacks such as potato chips. Seasoning, spices, gelatin containing substance and bodybuilding protein powder (Anglesey, 1997; Lavine, 2007; Populin et al., 2007). Also, Fast-food restaurants commonly use MSG

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