Tasting Salt (Monosodium Glutamate) in Food Products: Discussion on Health Concerns and Ethical Business Practices
Journal Title: Saudi Journal of Biomedical Research - Year 2017, Vol 2, Issue 5
Abstract
Abstract: Tasting salt or Monosodium Glutamate was invented by the Japanese over a century ago. The flavour profile known as Umami, or the fifth taste, after the four tastes of sweet, salty, sour and bitter, was discovered whilst working with sea weed. Umami is a meaty taste that is naturally present in cheese and ripe tomatoes. For more than a 100 years, the flavour of Umami has been artificially manufactured in factories all over the world, starting in Japan. The flavour profile presented by tasting salt offers both packaged and non-packaged food producers with an affordable and openly accessible alternative to flavouring their foods. Home cooks are also offered the product as they are able to openly purchase the salt off the shelf. Hence, a lack of regulation. Presently, tasting salt is present in thousands of food items all over the world, and its use is only increasing. Restaurants use the salt in their dishes as an inexpensive alternative to building complex flavour profiles using meat stock. At the same time, health concerns about the product’s wide spread use have also been made apparent over the last two decades. Despite the legal system of almost all countries in the world not having put any restriction on tasting salt, the use of the product has been shown to lead to serious health concerns for humans. Hence, the need for ethical business practice to promote public health by going above and beyond legal compliance. Keywords: Monosodium Glutamate, Umami taste, flavour profile.
Authors and Affiliations
Nasrin Sultana Siddiqua
Keywords
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