In 1909, the Japanese invented sodium glutamate. Its full name is the sodium salt of glutamic acid, and it was originally derived from soy. It is currently synthesized chemically. E621 turns out to be a white, flavorless powder that dissolves easily in water and improves the taste and aroma of meat, fish, and vegetables, as well as the aroma of tobacco.
This miraculous material masks the flavor of the spoiled goods and imitates freshness long after it has vanished. Not just sausages, but all meat products are heavily flavored.
Researchers began to believe that the flavor enhancer E621 could induce allergies, asthma, and other diseases in the late 1960s.
E621 is addictive in not only young children but also adults, and it will be passed down to the next generation.
These assertions, however, have been debunked, and numerous studies have shown that E621 is not dangerous.
Glutamate, it turns out, is naturally present in every human organism. It is made naturally from glutamic acid, an amino acid whose production is controlled by our genes and whose roles in the body are well-known.
Man, on the other hand, absorbs synthetic glutamate from foods such as cheese, soy sauce, various preserves, dry soups, and a variety of other items, resulting in significant amounts.
E621 is applied to products during the manufacturing process
- Canned and semi-finished meat and fish products: dried sausages, liver pies, shashlik, dumplings, crab sticks
- Tomato sauces and ketchups, canned veggies, salad dressings and pastes
- Mushrooms marinated
- Additive-laced cheese
- Jars of ready-to-eat meals
- Dry soups, cereals, and broth cubes flavored with beef, mushrooms, and other ingredients
- Cereals for breakfast
- Spice blends and marinades