A compound that occurs naturally as a breakdown product of proteins and is used as a flavor enhancer in food (although itself tasteless). A traditional ingredient in Asian cooking, it was originally obtained from seaweed but is now mainly made from bean and cereal protein.
- It is superior ingredients, not monosodium glutamate, that contribute to the fresh flavour, he said.
- Wheat gluten has also been used as a cattle feed and as a starting point for the manufacture of the food flavour enhancer, monosodium glutamate.
- Soy protein processing produces glutamic acid - the natural form of monosodium glutamate, a brain poison - and toxins and carcinogens are formed.
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