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Monosodium Glutamate
Only the L-glutamate enantiomer has flavour-enhancing properties.[4]
Manufactured MSG contains over 99.6% of the naturally predominant
L-glutamate form, which is a higher proportion of L-glutamate than
found in the free glutamate ions of naturally occurring foods.
Fermented products like soy sauce, steak sauce, and Worcestershire
sauce have comparable levels of glutamate as foods with added MSG.
However, glutamate in these brewed products may be composed 5% or more
of the D-enantiomer.
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