FOOD ADDITIVE MONOSODIUM GLUTAMATE (E621):PROSPECTS FOR USE IN THE FOOD INDUSTRY AND IMPACT ON THE HUMAN BODY
DOI:
https://doi.org/10.31073/foodresources2023-20-07Keywords:
monosodium glutamate, taste enhancer, umami,Abstract
Subject. Today, in many countries of the world, the range of food products is so wide that a picky modern person does not want to consume monotonous food. Our body is used to different colors of taste and aroma and needs their daily consumption. However, we do not know whether it is useful to use such products every day and how it may affect our health later. Purpose. The analyze data from literary sources devoted to scientific research on the use of food additive sodium glutamate (E621) in the food industry and the effect of this substance on human and animal organs and systems. In the production of food products, they are subjected to heat treatment to extend their shelf life, but this destroys the compounds that give the product its color, taste and aroma. To avoid this, manufacturers add appropriate dyes, flavoring and aromatic additives. Flavor and aroma enhancers are widely used in semi-finished products, concentrates, chips, crackers, canned and bottled sauces, bouillon cubes, dry soups, seasonings, canned food, and also in fast food establishments. One of the most popular food additives in the world is a taste and aroma enhancer – monosodium glutamate or "Chinese salt" (E621). In Japan, it is believed that the taste enhancer E621 conveys the so-called "fifth taste" ("umami"), in Vietnam monosodium glutamate is called "onion salt", in China it is used as a "flavoring seasoning". Monosodium glutamate can be formed naturally in foods (for example, in soy sauce or Roquefort cheese) or added to them artificially. As a chemical substance, it is widely found in the animal and human body. Methods. When writing the article, analytical research methods were used. Results. Literary data on the properties, extraction and use of sodium glutamate (E621) food additive in food production technologies were analyzed and summarized. A conclusion was made about the expediency and safety of monosodium glutamate in the food industry. Scope of results. The field of application of studies of the multifaceted effect on the human body and experimental animals of various doses of the food additive monosodium glutamate (E621) is the possibility of adding it to a number of food products in safe quantities that would not cause a toxic effect on a living organism.
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