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And so all of those things together all of a sudden started to paint this bad picture about Chinese food and then about MSG — even though there was no scientific evidence in humans, [and] there ...
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As a kid, I didn’t know they were like the same thing until I was old enough to care to know about it.” Japanese chemist Kikunae Ikeda invented MSG. - Kyodo News /Getty Images
MSG is freely soluble in water, but it is not hygroscopic and is insoluble in common organic solvents (such as ether). [39] It is generally stable under food-processing conditions. MSG does not break down during cooking and, like other amino acids, will exhibit a Maillard reaction (browning) in the presence of sugars at very high temperatures. [40]
Monosodium glutamate (MSG): Testing found some MSG in Maggi noodles. The packet stated "No added MSG"; however, MSG naturally occurs in hydrolyzed peanut protein, onion powder, and wheat flour (see: Glutamate flavoring § Natural occurrence). Maggi offered to remove the words "No added MSG" from the package to overcome the objection. [26]
In 1959, the Food and Drug Administration classified MSG as a "generally recognized as safe" food ingredient under the Federal Food, Drug, and Cosmetic Act. In 1986, FDA's Advisory Committee on Hypersensitivity to Food Constituents also found that MSG was generally safe, but that short-term reactions may occur in some people.
Put simply, MSG enhances the smell and taste of food; it even stimulates hunger. Even talking about a hot batch of salty fries can make you want to drop everything, run to the nearest chain and ...
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