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When you add mono sodium glutamate to the food, it gives it a flavor like that it occurs as a result of the naturally glutamate making which composed of water, sodium, and glutamate. When eating, the body split mono sodium glutamate to small amounts of sodium and glutamate.
The sodium glutamate is produced through a process of fermentation (fermentation that’s similar to the one used in the manufacture of soya sauce, vinegar and milk) where the process begins with fermenting corn, sugar beets or cane, and the result is pure white crystals melt easily and mixed well in so many food.
Mono sodium glutamate can be used in a lot of delicious dishes that contain meat, fish, poultry and many vegetables, also in sauces, soups, and pickles.
It is worth mentioning that there is no restriction of using mono sodium glutamate as an additive material to food because scholars and officials boards such as the Expert Committee on Food Additives (JECFA) * of the United Nations included mono sodium glutamate in the category of safety, “Acceptable Daily Intake (ADI) Undecided” on the basis of comprehensive scientific data
Several international organizations has conducted independent medical, scientific in-depth and comprehensive studies about mono sodium glutamate and all reached the same result. Monosodium glutamate has proved safety again
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