Flavor Enhancers - Their Effects and Benefits

Content

flavor enhancer in food industry ​MSG, disodium 5- guanylate, disodium 5- inosinate have the ability to bring umami flavor to food, making it more delicious and palatable. The scientific conference "Food safety and quality management QMFS 2019" was recently held in Hanoi with the participation of many experts from Argentina and Thailand. The goal of the conference is to improve training and research capacity and strengthen interdisciplinary cooperation in the field of quality management and food safety. Many contents were presented such as agricultural product quality, flavor enhancer group, quality management and food safety... Speakers and guests in the field of quality management and food safety at the conference. Scientific information surrounding the quality management and food safety of the flavor enhancer group was shared by Master Pham Thi Ngoc (Chief of Office of the Vietnam Food Safety Science and Technology Association) at the conference. Food science is developing more and more strongly, which is the foundation for the birth of many food additives, including the flavor enhancer group. They help create flavor, increase the deliciousness and harmony of the dish. Currently, according to regulations of the Ministry of Health, the flavor enhancer group including 20 with different ingredients is given the international code INS (international numbering system) from 620 to 640. Flavor enhancer is used in industrial and household food processing. Foods that use flavor enhancers to increase sensory quality include processed foods, mixed spices, dipping sauces and seasoning sauces. In the world as well as in Vietnam, some commonly used flavor enhancers include monosodium glutamate (MSG or MSG, code 621), disodium 5-guanylate (627) and disodium 5-inosinate (631). MSG is a flavor enhancer that is used not only in Japan but also in many countries, including Vietnam thanks to its ability to create umami taste (ie delicious, sweet taste) for food. MSG was invented in Japan in the year 1908 by professor Kikunae Ikeda, from there, the world's first MSG brand AJI-NO-MOTO of the Japanese Ajinomoto corporation was born. MSG can aid digestion, increasing the feeling of fullness. Research on the safety of MSG is of interest to many people. According to the Committee of Experts on Food Additives of the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (JECFA); Scientific Committee on Food of the European Communities (EC/SCF); US Food and Drug Administration (FDA); The Japanese Ministry of Health, Labor and Welfare, MSG is considered a safe additive and the daily dose is unspecified (i.e. used according to individual taste). Master and doctor Pham Thi Ngoc said that recent studies show that this spice can support digestion and increase the feeling of fullness. Specifically, meals containing high levels of glutamate from MSG increase the secretion of saliva and gastric juice, thereby supporting the digestive process. Using MSG in food preparation helps regulate the amount of food consumed and stop eating at the right time. Doctor Pham Thi Ngoc further shared that disodium 5- guanylate and disodium 5- inosinate are two ingredients capable of bringing umami taste to food. These two ingredients are considered safe by the Committee of Experts on Food Additives of the World Health Organization and the Food and Agriculture Organization of the United Nations (JECFA) and are allowed to be used by the Ministry of Health of Vietnam. These two ingredients have the ability to resonate, when combined with MSG, it increases the intensity of the umami flavor many times compared to when present alone. How many times the intensity of the umami taste increases depends on the combination ratio. Master, Doctor Pham Thi Ngoc (second from right) and speakers at the Conference. This phenomenon helps explain why the flavors of some traditional dishes around the world are rich in umami, such as Japanese miso soup, Chinese tang or Vietnamese pho. The dish is made from ingredients rich in glutamate, inosinate and guanylate, which are the main ingredients of MSG, disodium 5-inosinate and disodium 5-guanylate, respectively. In the food industry, this umami resonance effect is applied in pre-seasoned seasonings such as soup powder, MSG flavor enhancing mixtures, seasoning powder, fish sauce, sauces and canned foods. Master Pham Thi Ngoc shared more about general regulations in the use and production of food additives in Vietnam and the common quality control process in businesses today. Recently, the Ministry of Health issued Circular No. 24/2019/BYT applicable to food additive management. With flavor enhancer, technical requirements, testing and sampling methods need to comply with National Technical Regulations QCVN 4-10: 2010/BYT. Self-declaration of product quality by the flavor enhancer group is carried out according to Decree No. 15/2018/BYT, food labeling is carried out according to Decree No. 43/2017/ND-CP. Some of the contents presented in the workshop include Orientation for the quality of Vietnamese agricultural products (presented by Dr. Nguyen Quoc Toan - Director of the Department of Agricultural Processing and Market Development, Ministry of Agriculture and Rural Development), Multi-stakeholder risk-based approach to protect consumers in the agricultural and food sector in the Mekong sub-region (Ms. Ratna Devi Nadarajan - Expert, Chamber of Commerce and Agricultural Development, Mekong Academy, Thailand), Strengthening food safety management in Vietnam - Investment method expected to be supported by the Government and World Bank (Mr. Hardwick Tchale - World Bank). In addition, there is also content about the Vietnam Food Safety Chain (Mr. Nguyen Huu Dung - Chairman of the Board of Directors of the Institute of Food Safety and Nutrition), the Value Chain and quality management of milk and the dairy sector in Argentina (Dr. Adriana Descalzo and Dr. Miguel Angel Taverna - International Institute of Food Technology (INTA), Argentina) and Safety and quality management of flavor enhancer group in Food Technology (Master Pham Thi Ngoc - Chief of the Office of the Science and Technology Association). Vietnam Food Safety Technique). Buyers Contact: VIEN PHU THINH SERVICE TRADING COMPANY LIMITED (VIEN PHU THINH SERVICE TRADING COMPANY LIMITED) PHU THINH is a reputable supplier and reliable partner along with your success!