Flavor enhancer Monosodium Glutamate

Monosodium glutamate is a flavor enhancer used in the cooking of meat, dairy and other products containing protein. With its use, the taste of any dish will be enhanced and become more pronounced.

Monosodium glutamate (monosodium glutamate, ajinomoto) is perhaps the most common food additive E621 in the modern world, which will help enhance taste sensations, enrich the taste of meat, fish, dairy dishes, thereby making them much tastier. This flavor enhancer is absolutely harmless to humans in doses used in cooking. For example, the dosage of this additive for meat dishes is 5-10 g per 1 kg of meat or minced meat. We advise you to strictly adhere to the dosage when using food additives using high-precision electronic scales.

Flavor enhancer with the E621 index
Glutamate is essentially one of the amino acids from which absolutely all proteins are built without exception. And dishes containing protein are perceived by our brain as the most appetizing. This is how the E621 additive “enhances the taste”.

Monosodium glutamate can be of different fractions - from long crystals, 3-5 mm long, to a powder that is very soluble in water.

Monosodium glutamate is produced from starch, beets or molasses by fermentation, so we can safely say that this food additive is natural. It is often used in the food industry, and recently also simply at home. It will become a lifesaver in your kitchen.

Characteristics
Dosage 5-10 g/kg