Flavor enhancer

Flavor enhancer is a type of food additive used to enhance the taste or aroma of food. Flavor enhancers can be derived from natural sources or created synthetically. They are commonly used in processed foods, beverages, and condiments.

History

The use of flavor enhancers dates back to ancient times, when people used herbs, spices, and other natural ingredients to enhance the taste of their food. The first synthetic flavor enhancer, Monosodium glutamate (MSG), was developed in 1908 by Japanese chemist Kikunae Ikeda.

Types of Flavor Enhancers

There are several types of flavor enhancers, including:

• Monosodium glutamate (MSG): MSG is a flavor enhancer that is derived from the amino acid glutamate. It is commonly used in Asian cuisine and processed foods.

• Disodium guanylate (E627) and Disodium inosinate (E631): These are often used in conjunction with MSG to enhance umami flavors in food.

• Hydrolyzed vegetable protein (HVP): HVP is a flavor enhancer made from plants that are broken down into amino acids. It is often used in vegetarian and vegan foods.

• Yeast extract: Yeast extract is a natural flavor enhancer that is made from the same yeast used to make bread and beer.

Health Effects

While flavor enhancers can make food taste better, some people may have adverse reactions to certain types. For example, some people may experience headaches, flushing, and sweating after consuming foods with MSG. However, the Food and Drug Administration (FDA) has classified MSG as a food ingredient that is "generally recognized as safe" (GRAS).

Regulation

In many countries, the use of flavor enhancers in food is regulated by government agencies. In the United States, the FDA regulates the use of flavor enhancers. In the European Union, the European Food Safety Authority (EFSA) is responsible for regulating food additives, including flavor enhancers.

See Also

• Food additive
• Food processing
• Umami