Have you known more about MSG?
Monosodium glutamate (MSG) has been known for a long time as an additive used to increase the taste of food to be more savory and delicious, which is generally used in dishes that have a salty taste, ready-to-eat foods, and other types of food. Monosodium glutamate (MSG) is a sodium molecule combined with glutamic acid. Sodium molecules are used to stabilize the glutamate molecules, while glutamic acid is used as a flavor enhancer.
Among scientists, some refer to glutamate as “umami” which is a name for the fifth taste (besides sweet, salty, bitter, and sour) that can be felt by the human sense of taste. Actually, glutamate (umami) has no taste, but it can enhance other flavors and add a savory taste.
Several organizations such as the Food and Drug Administration (BPOM), the Food and Agriculture Organization(FAO), the Food and Drug Administration (FDA), and the World Health Organization em> (WHO) categorizes MSG as a food ingredient that is generally considered safe for consumption, as long as it is in a certain amount. In Asian cuisine, especially Chinese food, the umami taste and the use of MSG have long been additives. Although MSG has the ability to add to the taste of food to be more delicious.
Everyone has different levels of sensitivity to MSG. Therefore, friends, don’t worry, you can continue to enjoy delicious food without the addition of MSG, with MAGFOOD products, namely superior products BUMBU TABUR NON MSG such as Balado NON MSG, NON MSG Barbeque, NON MSG Spicy Seasoning, NON MSG Seasoned Flour, NON MSG Beef Broth, NON MSG Chicken Broth etc.
BTo coincide with the National Nutrition Day on January 25, let’s make the meaning of National Nutrition Day by reminding all Indonesians how important it is to maintain health and nutrition to support the growth of our bodies and our health as humans. >
To see the completeness of our other products and add insight into the process of making various snacks. Come onkk , Join the Assorted Snack Product Entrepreneur Training on February 12, 2020 at the Food Innovation Magfood Office
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