In December 2007, a new national standard for monosodium glutamate (MSG) will come into effect. This updated regulation sets stricter requirements for MSG products, ensuring they are free from visible impurities and odors. The sodium glutamate content must be at least 97%, and the total additive level cannot exceed 3%. Additionally, the standard introduces new classifications for MSG products and enhances physical and chemical testing criteria to ensure quality and safety.
According to the report, the revised standard categorizes MSG into three types: general monosodium glutamate, salted MSG, and flavor-enhanced MSG. Salted MSG is a uniform blend of purified salt with sodium glutamate, while flavor-enhanced MSG involves adding a precise amount of sodium glutamate. The umami taste in these enhanced versions should remain stronger than before mixing.
The primary component of monosodium glutamate is sodium glutamate, an amino acid involved in brain metabolism. It plays a crucial role in supporting and maintaining thalamic function. Moreover, it helps reduce blood ammonia levels and can serve as a supplement for patients with mental disorders or children with neurological impairments, potentially improving their cognitive abilities.
Under normal conditions, daily consumption of MSG per person should not exceed 6 grams. Exceeding this limit may cause symptoms such as headaches, nausea, and fever. Overconsumption could also lead to elevated blood sugar levels. Elderly individuals and those suffering from high blood pressure, nephritis, or edema should use caution when consuming MSG.
When heated above 120°C, sodium glutamate undergoes chemical changes and becomes slightly toxic. Therefore, it's important to handle it properly during cooking.
**Tips for Using MSG:**
1. **Alkaline Foods:** When combined with alkaline ingredients like kelp or salmon, MSG can react and form disodium glutamate, which has an unpleasant odor and loses its flavoring properties.
2. **Sour Dishes:** In acidic environments, MSG does not dissolve well. The more acidic the dish, the less effective it becomes, making it unsuitable for sour-flavored cuisines.
3. **Filling Ingredients:** When added to fillings and cooked using high heat methods like steaming or boiling, MSG can denature, losing its flavor-enhancing effects.
4. **Fresh Seafood and Vegetables:** Fresh fish, shrimp, mushrooms, and vegetables already contain natural umami compounds. Adding MSG in these cases may not provide significant flavor enhancement and could even dull the natural taste.
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