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Mono Sodium Glutamate as a Substitute for Sodium Chloride in Indian Diets
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Glutamate in the free form is abundantly found in all natural foods and it has been used as a flavour enhancer for more than thousand years across the world. It is a multifunctional amino acid. Around 50g of glutamate is synthesised in the body and 20 to 40 g is obtained from the food every day. In the central nervous system glutamate is the dominant excitatory neurotransmitter as it regulates several neuronal related functions in the body. Human and animal studies indicate that glutamate is the major oxidative fuel for the gut and the dietary glutamate is extensively metabolised by the intestine.
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- Anonymous, Mono Sodium Glutamate (MSG): A scientific summary by the Food Technologist Expert Panel on Food Safety and Nutrition, Institute of Food Technologists, Chicago, 1987, 1-8.
- Mallick, H.N. Understanding safety of glutamate in food and brain. Ind. J. Physiol.http://www.ischolarglobal.com/index.php/Ijnd/editor/viewMetadata/46943# Pharmacol., 2007, 51, 216-234.
- Poonam Singh, Saxena, S.K. and Mallick, H.N. Free glutamic acid content of milk in Indian mothers. Ind. J. Physiol. Pharmacol., 2004, 48, 365-369.
- Altug, T. and Demirag, K. Influence of Mono Sodium Glutamate on flavour acceptability and on the reduction of sodium chloride in some ready made soups, Chem. Microbiol. Technol. Lebensmitt., 1993, 15, 161-164.
- http://www.glutamate.org/media/nutrition.htm
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