|Posted on Friday, February 28, 2014 - 6:16 pm: || |
Can any one tell me if they actually add msg into this ingredient or if it occurs through processing. And the same question with enzymes in cheese
|Posted on Monday, March 03, 2014 - 8:15 am: || |
Citric acid is made from hydrolyzed corn. Unfortunately, the corn is soaked several days in a mixture of water and "food grade" sulfuric acid. it is then separated into starch, protein, and cellulose by-products. Since there is some naturally occurring glutamate in corn, some free form glutamate residues are more than likely present in the by-products, along with some sulfur compounds that many MSG sensitive individuals react to. (corn starch, gel-caps, corn syrups, etc.).
|Posted on Monday, March 03, 2014 - 8:19 am: || |
In other words, a sensitive person sensitive to sulfites and/or MSG may react to citric acid. And when both are present, the reaction is intensified.
Enzyme break the naturally occurring glutamate in milk down into free form glutamate, the form that is found in MSG and can enter the bloodstream immediately. The longer the cheese is aged, the more free form glutamate will be present.
|Posted on Monday, March 03, 2014 - 9:57 pm: || |
I've seen fake cheese (Daiya) literally say on the package that it uses citric acid for flavor. So they're admitting it's more than just a preservative... it's MSG.
|Posted on Tuesday, March 04, 2014 - 4:04 pm: || |
Yep, that's for sure.