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Glyutamat of sodium

Glyutamat of sodium

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Kazakhstan, Shymkent
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11 years on Allbiz
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Sodium glutamate (Latin of natrii glutamas, English monosodium glutamate), monosodium salt of glutaminic acid, one of it is richest the nonessential amino acids [1] provided in the nature. Producers of food use it as food supplement which as long time was considered, strengthens gustatory senses due to increase in sensitivity of receptors of language. However, in 2002 it has been open that human language has L - glutamatovye receptors which are responsible for absolutely separate taste called minds [2].

Represents white crystal powder, well soluble in water. At Chinese it is known as "flavoring seasoning" (whale. ex. 味精, Pinyin: wèijMng, has fallen. : veytszin). Japanese consider that the glutamate of sodium transfers the so - called "fifth taste" ("minds"). One of the Vietnamese versions of the name in transfer into Russian sounds as "onion salt" (the most widespread option — "sweet powder"). The glutamate of sodium can be formed in products in the natural way (for example, in soy - bean sauce or roquefort cheese) or to be added to them artificially.

Chemically pure glutamate of sodium has been for the first time allocated in 1907 by the employee of the Tokyo Imperial University — Ikeda Kikunae (yap. 池田菊苗). In 1909 to it the patent for way of production of food preparations has been granted. On this way the glutamate of sodium which began to release in Japan for sale baking plate the name "adzinomoto" (yap has been received. 味の素, English Ajinomoto) — "essence of taste". Since then the amplifier of taste glutamate of sodium began to be used widely and has won popularity around the world. Its annual consumption on the planet has reached 200 000 tons [3]. In America, since 1960, was issued under the name of Ac'cent (the leading brand of flavor additives including sodium glutamate), has begun to become current densely and became usual house additive.

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