E 621 food additive effect on the body. Food additive E621 - dangerous or not. Additive E621 - artificial or natural

Monosodium glutamate is the sodium salt of glutamic acid. It is a white powder or crystalline substance without any odor. Many believe that this substance has an "umami" (meaty) taste, although in fact monosodium glutamate in its pure form is absolutely tasteless, but only as long as it is not mixed with other aromas and tastes.

Until 2002, it was believed that this substance is able to enhance the perception of 4 basic tastes by the receptors of the tongue - salty, sour, bitter, sweet. At the moment, it is precisely established that there are certain receptors on the tongue (L-glutamate receptors) that are “tuned” to perceive glutamate specifically. The result of such research results was the official recognition of the fifth taste "umami" - translated from Japanese, this means "appetizing / pleasant taste." Umami is a flavor of high-protein substances traditionally used as a condiment in the Far East. Please note: not only monosodium glutamate creates an umami sensation, but also some amino acids.

How natural is monosodium glutamate

Actually, the substance under consideration does not occur in natural conditions, but there is glutamic acid - it is from it that monosodium glutamate (calcium, potassium, magnesium) is synthesized by simple chemical reactions.

It is commonly believed that the flavor enhancer E621 is a natural substance, but in fact it is completely artificial. And even the starting material for synthesis (glutamic acid) is now, as a rule, made in the laboratory by bacterial fermentation.

Note:for the preparation of glutamic acid, sugar beet, molasses or starch of any kind should be used. But many manufacturers actively use genetically modified bacteria for the fermentation process.

All of the above information applies only to the use of monosodium glutamate in the food industry, but there are other important points:

1. Glutamic acid is part of proteins (it is considered an amino acid) - any living organism, including the human, is built from them.
2. The presented amino acid is interchangeable - it can be produced by the body itself.
3. Glutamic acid enters the body with food.

Glutamic acid, as a flavor enhancer, is classified only in its free form (in the bound form it is a protein component). Natural products containing free glutamic acid include only soy sauce, high-protein enzymatic products (for example, cow's milk, various types of cheese, etc.).

The food industry uses monosodium glutamate in the production of products - it is highly soluble in water. In addition, monosodium glutamate very quickly turns back into glutamic acid, which enters the body when eating. Ideally, this should be so ... But in this case, the question of the benefits or harms of a flavor enhancer should not arise - after all, an amino acid is a priori necessary for the normal functioning of the whole organism. Why is there so much controversy around monosodium glutamate?

Is monosodium glutamate harmful - official versions

No one gives an unambiguous answer to the question about the dangers and / or benefits of the substance in question. The American organization FDA classified this product as a “generally safe additive”, but in 2003 obliged manufacturers of products that include monosodium glutamate to label each unit of the product in a special way.

In 1987, the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) officially recognized monosodium glutamate as safe for humans by the Joint Expert Council on Food Additives. But at the same time, none of the most famous organizations and the World Health Organization itself included the flavor enhancer in question on the NOAEL list - this includes completely safe food additives and those that can cause minimal harm to human health.

According to the norms of the Codex Alimentarius, the maximum allowable level of glutamic acid and its salts in foodstuffs has not been established. At the same time, in relation to these food additives, the Code provides a list of categories of food products in which they can be used in accordance with the technical documentation.

Note: in Appendix 16 to the Technical Regulations of the Customs Unioncontains restrictions on the use of glutamic acid and its salts of glutamates (including monosodium glutamate) - no more than 10 grams per 1 kg of products. Similar restrictions apply in Europe (established by the Regulation of the EU Regulatory Commission of November 11, 2011 No.and Directive of the European Parliament of February 20, 1995)

The harm and benefits of monosodium glutamate - rumors, speculation and information analysis

There are a lot of myths and rumors around monosodium glutamate - it is harmful or beneficial to eat it, how actively it acts in the body, whether it can be allowed to enter the body of children. We will try to discuss and substantiate some myths:

note: rodents were injected with glutamate in doses significantly exceeding those allowed by the CU and EU regulations. The use of E621 flavor enhancer in permitted amounts (10 g per 1 kg of product per day for an adult, 3-4 g per 1 kg for children over 3 years old) is unlikely to lead to health problems in general, and liver / vision in particular.

But it is worth knowing - no full-fledged studies of this issue (long-term use of glutamate at recommended doses) have been conducted either on laboratory mice or on humans - all of the above information is theoretical knowledge.

1. When using monosodium glutamate, the so-called "Chinese restaurant syndrome" can develop - a person develops dizziness, nausea, facial flushing (redness),. And scientists argue that such symptoms are nonspecific, can develop with various pathologies and have nothing to do with the use of glutamic acid (monosodium glutamate). The version that there is no "Chinese restaurant syndrome" when eating products with monosodium glutamate is confirmed by experiments with different groups of people. Research data can be found, and.

1. Overeating and uncontrolled weight gain are the result of eating monosodium glutamate. This version has the right to exist, as it was confirmed as a result of 3 independent studies. One study involved 752 people (men and women aged 40 to 59 years) and proved that taking monosodium glutamate increases the risk of becoming overweight. However, there is another version about the absence of a connection between taking glutamate and weight gain, also scientifically proven as a result of a number of studies (you can see the results, and). All of the above studies are officially recorded, and who is right has not been decided - science does not know the exact data on the effect of a flavor enhancer on body weight growth.

1. Monosodium glutamate negatively affects the nervous system. This myth was not born out of nowhere - the townsfolk even have arguments: the taste enhancer is quickly absorbed by the intestinal walls, then it spreads throughout the body and settles on the cortex and brain substance. As a result, a person develops lesions of the nervous system, the work of the brain is disrupted. These arguments seem to be very persuasive. But on the other hand, scientists do not think so: according to research, even if an excess of glutamine acid accumulates in the body, it is excreted from the body without any health consequences.

1. Monosodium glutamate is categorically contraindicated for people with diagnosed and allergic reactions. This myth was successfully debunked by scientists who conducted the following experiment.:

• gave people with similar diseases pure products, but told the patients that they contained monosodium glutamate - the reaction was asthma attacks and the instant development of an allergic reaction;
• when eating food containing a flavor enhancer, patients were not told about the presence of monosodium glutamate in the dishes - no attacks or exacerbations of chronic diseases were noted.

Where is monosodium glutamate used

Flavor enhancer E621 is used in the following products:

• any canned food - fish, meat, vegetables;
• various types of sausages, pâtés and all semi-finished meat products;
• all types of snacks (crackers, chips, seasoned potatoes, and so on);
• ready-made salads sold by retail chains;
• industrial sauces and seasonings.

The optimal dosage of monosodium glutamate is 1% by weight of the finished product. An increase in this proportion leads to a deterioration in the taste of the product, which is disadvantageous for manufacturers. Therefore, moderate consumption of the above products will not harm human health. But children should not be given products that contain the E621 flavor enhancer. However, this is the business of each person - the unambiguous harm or unconditional benefit of this supplement has not been established.

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Many people consider this popular food supplement to be, if not a poison, then an extremely harmful substance and try to avoid foods that contain monosodium glutamate. But did you know that in some products this substance is formed naturally? For example, in fish, tomatoes and cheese, which many love so much for their special taste.

website I tried to figure out how the opinion about the dangers of monosodium glutamate is true and whether it should be completely excluded from use.

Origin of monosodium glutamate

The monosodium salt of glutamic acid, or simply monosodium glutamate, was first artificially isolated in 1907 by University of Tokyo professor Ikeda Kikunae. This substance was obtained from kombu seaweed and subsequently released for sale under the name "ajinomoto", which means "essence of taste".

In China, monosodium glutamate is called "flavor seasoning", in Vietnam - "onion salt" or "sweet powder", in Europe and the USA it is known as MSG (short for Monosodium glutamate), and in Russia - as food additive E621.

Monosodium glutamate was attempted to be synthesized artificially, but these attempts failed due to the complexity of the process. The fermentation method turned out to be the most acceptable and inexpensive: a bacterium capable of producing this salt was found. Therefore, from the point of view of the technical regulation, which classifies substances into natural and non-natural, monosodium glutamate is a natural substance.

Why does this supplement make food taste so good?

For a long time, it was believed that glutamate enhances taste sensations by increasing the sensitivity of receptors on the tongue. But in 2002 it turned out that the human tongue has special L-glutamate receptors that are responsible for tastes other than sour, sweet, salty and bitter - the so-called "umami".

Umami taste is the way the human body determines that a food is high in protein. And the protein marker for the body is glutamic acid, it is this (or rather, the carboxylate anion of glutamic acid) that we feel as this special enveloping “meat” or “broth” taste.

Foods naturally containing monosodium glutamate

As we have already found out, monosodium glutamate is a natural substance in its origin, which means that it can be formed naturally in products. And, as you might guess, people find such foods tasty - these are cheese, meat and seafood, ripe tomatoes, mushrooms, ham, celery, grapes, soy and fish sauces, as well as algae, which we have already mentioned.

Fun fact: Perhaps the most unexpected high-glutamic acid food is breast milk, which has about as much umami flavor as meat broth. This amino acid can also be found in green tea.

Chinese Restaurant Syndrome

Monosodium glutamate use has been associated with a hypothetical set of symptoms that was first described in a letter from reader Robert Ho Man Kwok to the editor of The New England Journal of Medicine.

Robert said that whenever he visits Chinese restaurants in the US, he develops numbness in the back of his neck, which spreads to his arms and back, as well as weakness and heart palpitations. This condition lasts about 2 hours, and then passes without any consequences. In his letter, Kwok indicated that several of his acquaintances also experienced similar feelings, and soon there were other people with similar problems.

Many studies have been conducted to confirm the association of these symptoms with the use of monosodium glutamate, including those using placebo, but no conclusive evidence has been found.

Impact on the body

And yet, can eating foods with monosodium glutamate seriously harm our body? According to scientists, to date, it has not been proven that the use of this substance in reasonable doses in any way harms a person.

Experiments on rats have shown that feeding these animals monosodium glutamate in an amount of 20% of the weight of the total food intake for 6 months can lead to visual impairment. However, it is difficult to imagine a person who would be able to eat such a huge amount of glutamate.

According to another study conducted among 752 people in China, the use of monosodium glutamate increases the risk of becoming overweight. But in the future, when conducting a longer and more detailed study, these conclusions were not confirmed, and no connection was found between monosodium glutamate and asthma in adults and children.

Thus, the good old truth is confirmed: you can eat almost everything, only in this case it is necessary to observe the measure.

Presence monosodium glutamate in foods and instant noodles - food that does not belong to the category of healthy food, invariably raises interest in how safe this substance is, whether it should be avoided.

A fairly popular food additive, which is also called a flavor enhancer, is the monosodium salt of glutamic acid, which is also present in natural products. It is found in mushrooms, milk, meat, broccoli, cheese and so on.

Many mistakenly take monosodium glutamate for food chemistry, try to completely eliminate any product that contains it from their diet. You need to understand that in its pure form it does not harm health.

Why does food with monosodium glutamate taste better?

Monosodium salt acts on fats and proteins, significantly enhancing and revealing their natural taste. By itself, it has a sweetish taste, which is characteristic of breast milk, forty percent of the protein of which contains glutamine, a substance related to glutamate.

The taste of broccoli, walnuts, Roquefort and Parmesan, fish, soy sauce, mushrooms, seafood, meat, beloved by many, is due to the presence of monosodium glutamate. Without it, they wouldn't be as delicious. The synthesized additive is completely analogous to the natural substance.

Where is a flavor enhancer used?

In the food industry, this additive is actively used in the production of sausages to make the final product attractive to the buyer, that is, edible. In other words, it affects the taste, but does not make processed meat harmful.

Another food industry where glutamate is widely used is fast food. Instant noodles, chips, dry packaged soups would not be delicious without it. However, such food cannot be called healthy and healthy.

How did monosodium glutamate become a dietary supplement?

To endow dishes with a bright and rich taste, people have been mixing one product with another for centuries. And if European chefs used different varieties of cheeses and tomatoes for this purpose, then Asian ones used different variations of soy sauce and algae. The secret of the taste of these products lies in the presence of monosodium glutamate.

Its chemical formula was studied by Japanese scientists in 1908, and the substance, which was previously part of natural products, began to be synthesized. Artificial glutamate became widespread after World War II, when American soldiers who took Japanese military prisoners became interested in why their food tasted so good.

Why is a flavor enhancer added to food?

In canned and dried form, products are stored for a long time, but lose most of their taste. In order for the food to regain its natural taste, it is restored by introducing fats, spices and synthesized monosodium glutamate into the composition of the product.

The additive, as a rule, is used to restore or enhance the meat taste. Thanks to glutamate, the mixture of offal turns into a delicious sausage and sausages, palm oil with textured soy into the broth that is present in packs of instant noodles, and the chips acquire the characteristic taste of cheese.

Is a flavor enhancer dangerous?

If we talk about the dangers of monosodium glutamate, only the case of the “Chinese restaurant syndrome” is justified and proven, when a person has redness on his face, breathing becomes rapid. Such side effects appear only when this substance is used in very large quantities.

There is no scientific evidence of a relationship between glutamate consumption and the development of obesity or any pathologies. Here, one should take into account the fact that in the process of research only the substance itself is considered, but not the composition of the product produced by the modern food industry.

Should Monosodium Glutamate Be Avoided?

E-631, E-621, E-627, "flavor enhancer", "flavor additive" are designations for synthesized glutamate salts. And if one of them is present on the package with the product, then its taste has been restored or enhanced.

It must be understood that the substance itself does not pose any threat, it is present in the chemical composition of mushrooms, cheeses, tomatoes, and so on. Every day a person consumes 13-15 grams of glutamate. But if natural food is healthy, then industrial food is not, and, therefore, the use of the latter should be minimized.

Conclusion

Chemically synthesized monosodium glutamate is similar to natural. There is no direct evidence of its harm to human health, but the products to which it is added as a result of production are high-calorie and, unfortunately, unhealthy.

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Is protein harmful? How much is absorbed at a time?

Monosodium glutamate: harmful or not for the health of children and adults worries many people.

This is due to the fact that chemically synthesized additive E 621 is included in many meat, mushroom and fish snacks, gravies and sauces, and is widely used in fast food establishments.

Origin and where it is made

For the first time, a food additive (seasoning) with the formula C5P8NO4Na * H2O was synthesized from algae by the Japanese scientist Kikunae Ikeda back in 1908. He gave her the original name "ajinomoto", which means "essence of taste" in Japanese. Previously, the scientist was interested in the fact that various dishes seasoned with soy sauce or kelp kombu become much tastier, have a more attractive appearance.

Scientists have long believed that weijing enhances the flavor characteristics of foods. Only in 2002 did an unexpected discovery occur. It turned out that in addition to the usual taste four - sweet and salty, sour and bitter - in nature there is also a fifth taste of monosodium glutamate, which received the original name umami.

The main global suppliers and manufacturers of Monosodium glutamate are China and Japan. Numerous residents of these countries prefer to see this particular additive as part of a variety of national dishes.

Feature containing

"Onion salt" - this is the name of monosodium glutamate in Vietnamese - is the monosodium salt of glutamic acid. It is one of the amino acids that make up protein. Transparent crystals are outwardly similar to rock salt, cane sugar.

They dissolve perfectly in water, enhance the smell and taste of many food products, especially meat, fish and mushrooms. Weijing does not have such a “magic” effect on sweets, eggs, vegetables. Diluted in warm water with salt, it acquires a wonderful flavor of fresh chicken broth.

In Japan, weijing is synthesized from ocean and sea fish, various types of shrimp. Also, its natural sources are rice malt and marine vegetation, beetroot. Manufacturers of meat and fish products, widely using in the recipe flavor and aroma enhancers on the basis of weijing, they are trying to prove that "magic" crystals are safe for the human body, since their sources are natural, not artificial.

That's right, scientists have proven that the benefits and harms of monosodium glutamate depend on whether it is natural or chemical. Only natural components can have a healing and beneficial effect on the body - those that are rich in fresh gifts of our richest nature. But in food products, including sausages and hamburgers, canned food and sauces, chips and crackers, manufacturers make "Chinese powder", obtained by artificial means.

It should be noted that in strictly defined doses, weijing can be used to treat various pathological processes. For example, glutamic acid is successfully used by doctors in diagnosing protein deficiency, to improve the condition with prolonged depression. It enhances sexual function, improves intestinal motility.

Important: The norm of weijing for various dishes is 15 grams per 2 liters of liquid or 1 kg. The maximum content is no more than 0.8%.

"Chinese salt" is used to produce:

• snacks, including nuts, chips, crackers;
• instant food;
• ketchups and mayonnaises, sauces and marinades;
• dry seasonings;
• meat delicacies and sausages.

Natural (not chemical) weijing products contain:

• cheeses: Roquefort (Roquefort), Emmentaler (Emmentaler) and Parmesan (Parmigiano-Reggiano);
• chicken and beef, pork;
• onions and cabbage;
• tomatoes;
• mushrooms;
• spinach, corn, green peas, asparagus;
• soy sauce;
• Miso soup;
• dashi fish broth.

Trademarks that produce products with non-natural food additives include: Maggi, Oleina, Makkofe, Bistrov, Doshirak, President, Leys, Laktoniya, Fish for beer ". Some manufacturers indicate the name vaguely on the packaging - a flavoring component, a flavoring additive.

When considering in detail the question: “Monosodium glutamate is harmful or not?”, It should also be noted that “Chinese salt” is included in many products manufactured by world-famous companies. Seasoning Vegeta (Vegeta) is a vivid example of this. Podravka is the leading company in the Croatian food industry, producing the beloved universal seasoning.

In Russia, food products with MSG are allowed for consumption:

1. According to GOST 50847-96: “Food concentrates for the first and second instant lunch dishes. Specifications".
2. According to GOST 18487-80: “Canned lunch dishes for a special consumer. Specifications".
3. According to GOST 7457: “Canned fish. Pates. Specifications»

In the US, monosodium glutamate is considered a common addition to all kinds of meat dishes. Since 1960, it has been on the shelves under the brand name Ac'cent.

Why E621 can be harmful to health

In scientific circles, there is a point of view that monosodium glutamate has a detrimental effect on the human body, because it causes addiction. During the use of dishes with weijing, the taste buds on the tongue receive a certain signal that the food contains protein, that is, it is important and nutritious for humans. In fact, there is no protein in the products, they are a dangerous "dummy" for the body.

"Onion salt" enhances the production of insulin by the pancreas, but the concentration of carbohydrates entering the body is very small. As a result blood sugar drops sharply the person feels hungry again. The doctors are concerned how to treat bulimia as the number of infected people continues to rise.

It should be noted that sodium salt is produced in the body of all people. Most of the unique substance is found in breast milk. In small doses, it is present in fish and meat, milk and soy, seaweed, mushrooms. This confirms that small doses of the substance do not harm the body.

It is known that many manufacturers care little about the health of citizens, use low-quality raw materials. The addition of the Monosodium glutamat flavor enhancer (referred to as MSG in European countries) is very beneficial for them, since mustiness, rancidity and other flavors, including the smell of spoiled meat, are destroyed and suppressed.

Long-term storage of meat leads to a decrease in the content of glutamic acid in it, the aroma and color of the product are lost. To achieve the desired attractiveness of the product, dishonest commodity producers add weijing to it.

MSG also helps to hide the tinny flavor in canned foods, and adds a fresh feel to dried and frozen foods. The disappointing facts include the fact that in the modern world, the addition of E621 to food products is 50 times higher than 40 years ago.

Imbalance is the cause of disease

The harm of sodium glutamate, obtained artificially and containing toxic impurities, is that it is capable of provoking various pathologies in the body. Excessive consumption of food with this additive causes the development of pathological processes in the body.

Important: The allowable dose of "Chinese powder" for children under 16 years of age is 0.5 grams per kilogram of body weight, and for adults - no more than 1.5 grams.

Let's look at how the taste enhancer monosodium glutamate affects the body as a whole, how dangerous it is for us.

1. At the cellular level, glutamate has an exciting effect on the brain and can provoke irreversible changes in it. First of all, this applies to children and teenagers.
2. During pregnancy, the harmful components of MSG can harm the nervous system of the developing fetus.
3. The constant use of the E621 additive leads to addiction, a person ceases to perceive the taste of natural products.
4. The flavor enhancer causes inflammation of the gastrointestinal mucosa, provokes the development of peptic ulcer, gastritis.
5. Regular consumption of glutamate can create hormonal imbalances and adversely affect vision.

Also, numerous studies have shown that the harm from monosodium glutamate often manifests itself in the occurrence of such ailments: Alzheimer's disease, autism, diabetes, attention deficit disorder, migraine. Is "Chinese powder" bad for kids? Definitely yes. It should be completely excluded from the diet of young children.

An excess of "onion salt" can cause "Chinese restaurant syndrome", which is characterized by dizziness, nausea, palpitations, loss of sensation in the occipital-dorsal region, and weakness.

Tip: Do not use "Chinese powder" for home cooking on your own. This is not salt and it is quite difficult to calculate the right amount of seasoning.

To prevent the negative effects of glutamate monosodium on the body, follow simple rules:

1. Use only natural seasonings, spices and spices in the preparation of everyday and festive dishes.
2. Avoid eating ready-made "street" foods, including hamburgers and hot dogs, shawarma and pasties.
3. Carefully study the list of ingredients on the package before buying a product.

Use natural products to prepare homemade delicacies. Your food will delight not only with its bright taste and exquisite aroma, but will also bring maximum health benefits.