Well
living in Asia we are familiar with MSG or monosodium glutamate, a flavor-enhancing
food additive used in Asian cooking. MSG is derived from an amino acid called
glutamic acid, which occurs naturally in foods such as mushrooms, aged parmesan
cheese and fermented soybean products like soy sauce. Glutamic acid belongs to
a broad category of compounds called glutamates, which are the source of a
flavor called umami.
 |
| Has MSG been treated fairly? Chinese Restaurant Syndrome |
Ajinomoto
Co., Inc. (“Ajinomoto Co.”) has been in business for more than 100 years, and
that’s a pretty long time. It was back in 1908 when Dr. Kikunae Ikeda first patented
the manufacturing process of Monosodium Glutamate (MSG) from flour.
