Monosodium glutamate is a common food ingredients that is produced artificially by fermentation technique. It is predominantly used as a flavor enhancer which is helpful for improving taste particularly umami (combination of tastes like sweet, sour, bitter and salty) in various food products. Though it has a wide range of applications in food products, food product development it also imparts adverse health effects like obesity, fatty liver, high insulin and blood sugar, high cholesterol, liver toxicity, metabolic syndrome, high blood pressure, disturbance to the gut-brain connection, neurological and brain damage. Here are few alternate ways through which you can replace Monosodium Glutamate,food branding in your diet.
- Soy
Often used for their high levels of protein,food license consultant soy beans are also known for containing similar nutrients to meat. Japanese and Chinese food is often enhanced by the versatile soy bean, with the fermented flavor sparking the original search for umami.
- Tomatoes
Tomatoes are high in free glutamate, which provides a natural umami flavor.food branding, Roasting tomatoes will further intensify this flavor and serves as an excellent flavor booster for many dishes.
- Mushrooms
Mushrooms can often serve as substitutes for meat, appealing to our taste for protein with higher levels of umami-related compounds. food lab in chennai,Pan roasting or caramelizing varieties such as Portobello or Shiitake until brown can intensify their rich umami flavor.
- Herbs
Depending on the dish and the season, there are a variety of herb combinations that can stimulate the taste buds and enhance the flavor of foods. If you purchase a pre-mixed combination, be sure to check the label for added MSG or hydrolyzed vegetable protein, a naturally occurring free glutamate.
- Chicken powder
Chicken powder is actually powder form of chicken broth. Sometimes they even come in cube shapes. It is actually a chicken broth but in powder form.dairy consultant, Chicken powder also gives an umami taste which will be a very good replacement of monosodium glutamate.
- Meat, Poultry, Fish
As meats age, the enzymes contained within the meat begin to break down its proteins to increase the levels of umami-imparting amino acids. Certain cooking techniques such as roasting, stewing or searing can also enhance the flavours of meats and fish
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