Question about MSG

Bob said:

I'm not particularly at risk for any of the problems associated
with MSG, and I was thinking about its inclusion in fried chicken,
but then my train of thought got switched over to this question:
What happens if you put MSG into a brine? Does it "amplify"
flavors as it would if you sprinkled it onto the meat?
Has anybody tried it?

It should work the same. Many meats sold premarinated
have MSG in them, in one form or another. Disguised names
for MSG include sodium caseinate, hydrolyzed vegetable
protein, natural flavor, etc.

Mark Thorson said:

Bob said:

I'm not particularly at risk for any of the problems associated
with MSG, and I was thinking about its inclusion in fried chicken,
but then my train of thought got switched over to this question:
What happens if you put MSG into a brine? Does it "amplify"
flavors as it would if you sprinkled it onto the meat?
Has anybody tried it?

It should work the same. Many meats sold premarinated
have MSG in them, in one form or another. Disguised names
for MSG include sodium caseinate, hydrolyzed vegetable
protein, natural flavor, etc.

Sodium caseinate is a protein made from casein; it isn't MSG and isn't
used to flavour foods. 'Natural flavor' can be any type of natural
flavouring.

Arri London said:

Mark Thorson said:

Bob said:

I'm not particularly at risk for any of the problems associated
with MSG, and I was thinking about its inclusion in fried chicken,
but then my train of thought got switched over to this question:
What happens if you put MSG into a brine? Does it "amplify"
flavors as it would if you sprinkled it onto the meat?
Has anybody tried it?

It should work the same. Many meats sold premarinated
have MSG in them, in one form or another. Disguised names
for MSG include sodium caseinate, hydrolyzed vegetable
protein, natural flavor, etc.

Sodium caseinate is a protein made from casein; it isn't MSG and isn't
used to flavour foods. 'Natural flavor' can be any type of natural
flavouring.

Sodium caseinate is milk protein broken down (hydrolyzed)
into its individual amino acids. It is rich glutamic acid, which
in its neutralized salt form is MSG. It is used for its flavoring
effect (called umami), and because it can be listed under this
disguised name. It is an impure form of MSG.

"Natural flavor" does not have to contain MSG, but often does.
It is one of several names used to disguise MSG or impure
MSG-rich food ingredients. Anyone who wishes to avoid
added MSG must avoid "natural flavor".

In article <[email hidden]>,

Bob' virtualgoth@die_spammer.com said:

I'm not particularly at risk for any of the problems associated with MSG,
and I was thinking about its inclusion in fried chicken, but then my train
of thought got switched over to this question: What happens if you put MSG
into a brine? Does it "amplify" flavors as it would if you sprinkled it
onto the meat? Has anybody tried it?

Why not try it and find out?

Arri London said:

Mark Thorson wrote:

Quoted message said:

Quoted message said:

It should work the same. Many meats sold premarinated
have MSG in them, in one form or another. Disguised names
for MSG include sodium caseinate, hydrolyzed vegetable
protein, natural flavor, etc.

Sodium caseinate is a protein made from casein; it isn't MSG and isn't
used to flavour foods. 'Natural flavor' can be any type of natural
flavouring.

I will add that hydrolyzed vegetable protein can contain
many components, only one of which is MSG, and the others
are similar to MSG. It can be thought of as the less-pure
form of MSG that has been used in Asia for centuries, as
opposed to the modern chemical product.

S.

In article said:

"Natural flavor" does not have to contain MSG, but often does.
It is one of several names used to disguise MSG or impure
MSG-rich food ingredients. Anyone who wishes to avoid
added MSG must avoid "natural flavor".

My sister told me that vegetarians also should avoid "natural flavor",
since it is sometimes meat.

--
Dan Abel
Sonoma State University
AIS
[email hidden]

"Dan Abel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, Mark Thorson <[email hidden]>

Quoted message said:

"Natural flavor" does not have to contain MSG, but often does.
It is one of several names used to disguise MSG or impure
MSG-rich food ingredients. Anyone who wishes to avoid
added MSG must avoid "natural flavor".

My sister told me that vegetarians also should avoid "natural flavor",
since it is sometimes meat.

It's a shame that we USAians have to go thru so much hassle to really know
what's in the food we buy. I suppose we should be thankful to have any
ingredient list at all, but it should be better.

--
Peter Aitken

Remove the [censored] from my email address before using.

Quoted message said:

(Dan Abel) said:

Mark Thorozine wrote:

"Natural flavor" does not have to contain MSG, but often does.
It is one of several names used to disguise MSG or impure
MSG-rich food ingredients. Anyone who wishes to avoid
added MSG must avoid "natural flavor".

To avoid MSG one would need to cease eating... MSG occurs naturally in most
foods, even breast milk.

Quoted message said:

My sister told me that vegetarians also should avoid "natural flavor",
since it is sometimes meat.

Nonsense. Your sister is a pinhead. MSG is derived from *plant* protein.

http://www.glutamate.org/default.asp

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article <[email hidden]>,

(PENMART01) said:

Quoted message said:

(Dan Abel) said:

Mark Thorozine wrote:

"Natural flavor" does not have to contain MSG, but often does.

[snip]

Quoted message said:

Quoted message said:

Quoted message said:

added MSG must avoid "natural flavor".

Quoted message said:

Quoted message said:

My sister told me that vegetarians also should avoid "natural flavor",
since it is sometimes meat.

Quoted message said:

Nonsense. Your sister is a pinhead. MSG is derived from *plant* protein.

Correct, MSG is made from plants. However, "natural flavor" is not always
MSG. It can be a flavor derived from meat, which vegetarians generally
avoid.

If it says "natural flavor" on the label, you really have little idea what
that food actually contains. I have no problems with MSG or meat, so I
don't really care, but my sister (and daughter) avoid meat, so don't eat
foods with "natural flavor" in them.

--
Dan Abel
Sonoma State University
AIS
[email hidden]

Mark Thorson said:

Arri London said:

Mark Thorson said:

Bob wrote:

> I'm not particularly at risk for any of the problems associated
> with MSG, and I was thinking about its inclusion in fried chicken,
> but then my train of thought got switched over to this question:
> What happens if you put MSG into a brine? Does it "amplify"
> flavors as it would if you sprinkled it onto the meat?
> Has anybody tried it?

It should work the same. Many meats sold premarinated
have MSG in them, in one form or another. Disguised names
for MSG include sodium caseinate, hydrolyzed vegetable
protein, natural flavor, etc.

Sodium caseinate is a protein made from casein; it isn't MSG and isn't
used to flavour foods. 'Natural flavor' can be any type of natural
flavouring.

Sodium caseinate is milk protein broken down (hydrolyzed)
into its individual amino acids.

No. Go look it up. It isn't an amino acid.

It is rich glutamic acid, which

Quoted message said:

in its neutralized salt form is MSG. It is used for its flavoring
effect (called umami), and because it can be listed under this
disguised name. It is an impure form of MSG.

It isn't. It's used for thickening and adding texture to foods. Our lab
used to work with casein and caseinates and they are not used in place
of MSG.

Quoted message said:

"Natural flavor" does not have to contain MSG, but often does.
It is one of several names used to disguise MSG or impure
MSG-rich food ingredients. Anyone who wishes to avoid
added MSG must avoid "natural flavor".

Then that means avoiding anything that might be vanilla flavour or lemon
flavour or .....

Dan Abel said:

In article said:

"Natural flavor" does not have to contain MSG, but often does.
It is one of several names used to disguise MSG or impure
MSG-rich food ingredients. Anyone who wishes to avoid
added MSG must avoid "natural flavor".

My sister told me that vegetarians also should avoid "natural flavor",
since it is sometimes meat.

It can be or shellfish extracts or any number of things. It's not
another name for MSG.

PENMART01 said:

Nonsense. Your sister is a pinhead. MSG is derived from *plant* protein.

Certain impure forms of MSG are made from milk protein,
which vegans object to.

Pure MSG used to be made commercially as a by-product
of Steffen-process beet sugar refining, but not anymore.
Bacteria can produce it more cheaply.

Why should good food need a flavor enhancer??

Quoted message said:

Why should good food need a flavor enhancer??

Obviously, to make it better food!!