the REN DAO Wellness Center Blog

Umami is a taste humans and animal can sense on special taste receptors on the tongue. Umami is not a distinct flavor but more like a quality. It can be described as savoriness, brothy or meaty. Umami taste receptors are stimulated by freely occurring glutamic acids (an amino acid) or salts of glutamic acids (called glutamates) in foods we eat. Glutamic acid and Glutamates in foods appear to enhance the flavors of foods and make them taste better.

Glutamic acid is a non-essential amino acid and is common in meats, meat stocks, cheese and other protein rich foods. Glutamic acid can be isolated from protein sources for use as a flavor enhancer, the most common being monosodium glutamate (MSG).

MSG was first isolated and mass produced in Japan from Kombu seaweed in the early 1900’s. Currently in America, MSG is derived from protein rich bacteria grown on a sugar or starch medium. The proteins are extracted and split (autolysis) to isolate the glutamic acid. Yeast high in proteins can also be cultivated and processed in a similar fashion to isolate their amino acids (yeast extract). Proteins from grains, vegetables and beans can also be sources of glutamates (hydrolyzed soy protein).

Many processed foods have little flavor or loose there taste after the manufacturing process. Vegetarian based processed foods (especially meat substitutes) can be bland and do not have the expected taste. Adding MSG and other flavor enhancers to processed foods make them taste more acceptable.

Some people are sensitive to glutamates and exhibit various symptoms after ingesting them and MSG has taken most of the heat for this. So food manufactures are using glutamates from other sources to obtain the glutamate flavor enhancement while removing MSG from label.

Food designers are excited about new yeast extract products coming onto the market as they are more versatile. They enhance flavor like MSG but at lower concentrations, can add distinct flavors (like roosted chicken) or mask bitterness or sourness. Food designers use these to reduce added MSG, salt and sugars while providing require taste and flavor.

Even though glutamic acid based flavor enhancers can be listed as natural ingredients, they are highly processed manufactured chemical, much like high fructose corn syrup, and processed white oils (like Canola). Flavor enhanced processed foods are not going to go away, so it is best to avoid processed foods or read the food labels carefully.