1 results match your criteria: "Faculty of Science Istanbul University Istanbul Turkey.[Affiliation]"
Investigation of monosodium glutamate content in flavors, seasonings, and sauces from local markets in Turkey.
Food Sci Nutr
October 2024
Department of Molecular Biology and Genetics, Faculty of Science Istanbul University Istanbul Turkey.
Article Synopsis
- Monosodium glutamate (MSG) is a common flavor enhancer found in many foods like sauces and instant soups, but concerns about its potential health risks, especially from excessive consumption, have arisen due to links to various health issues.
- The Turkish Food Codex sets a maximum limit of 10 g/kg for MSG in food products, and a study was conducted to create a reliable method for analyzing MSG levels in local market samples.
- The study found its method to be valid with a detection limit of 4.78 ng/mL and a quantification limit of 15.93 ng/mL, revealing that some products labeled as MSG-free actually contained MSG.