|Posted on Thursday, January 24, 2013 - 7:14 pm: || |
all. I'm relatively new to making an MSG connection. I have been looking for free glutamate sources in manipulated "food" ingredients, especially that hiding behind a "clean label" ingredient.
I discovered this tomato product--it's probably a clean label free glutamate.
According to the article http://www.foodnavigator.com/Science-Nutrition/LycoRed-s-tomato-concentrate-claims-to-tackle-salt-and-cost-concerns , the product (SANTE..French for "health") is a tomato concentrate...the company LycoRed spent 5 years of R&D isolating the flavor enhancing ingredients. It's a clean label tomato concentrate or tomato solid. We know tomatoes are high in natural glutamate, so obviously, it seems they've distilled and freed the glutamate.
From LycoRed's site,
Soup makers can now eliminate the use of MSG and similar less-desirable ingredients with LycoRed’s SANTE, thereby include reducing salt in their products.
“SANTE's secret is that it is the concentration of all of the tastes and flavoring components that exist naturally in tomatoes, delivering true umami and kokumi taste characteristics,” explains Roee Nir, Color and Flavor Global Commercial Manager for LycoRed.
The info from LycoRed is rather telling. I'm now suspect of any tomato ingredients. I didn't see anything on the lists that recommend avoiding tomato concentrate or tomato solids...maybe that is in the book? If not, it might be worth mentioning?
Hope this helps.
|Posted on Thursday, January 24, 2013 - 11:07 pm: || |
There are very few tomato products, be it tins or pastes that i can tolerate. Be afraid.....
Thanks for sharing your findings.
I also cant cook fresh tomatoes for too long without suffering.
|Posted on Friday, January 25, 2013 - 11:21 pm: || |
Perhaps Senomyx is the culprit:
|Posted on Wednesday, January 30, 2013 - 1:29 pm: || |
All they have done is make MSG without the salt for those who are trying to cut down on sodium. Thanks so much for bringing this to our attention. I have had many people ask me if is the sodium and not the glutamate that is causing the reaction...frustrating. Processed free glutamate is processed free glutamate no matter where it comes from.