[DOC] [TLE] Monosodium glutamate - Wikipedia [PAR] Monosodium glutamate is the sodium salt of glutamic acid, one of the most 
abundant naturally occurring non-essential amino acids. Monosodium glutamate 
is found naturally in tomatoes, cheese and other foods. MSG is used in the food 
industry as a flavor enhancer with an umami taste ... It was first prepared by 
Japanese biochemist Kikunae Ikeda, who in 1908... [DOC] [TLE] The Facts on Monosodium Glutamate (EUFIC) [PAR] Monosodium glutamate can be safely used to add flavour and appeal to foods, ... 
It acts as a flavour enhancer and adds a fifth taste, called umami, which is best 
... glutamate was extracted from natural protein-rich foods such as seaweed. ... of 
a Chinese meal and monosodium glutamate is widely used in Asian cooking. [DOC] [TLE] C&EN: SCIENCE & TECHNOLOGY - Monosodium Glutamate [PAR] Jul 28, 2003 ... The first cooking trick I ever picked up, when I was about eight years old, was to ... 
MSG may be the most widely used flavor enhancer after salt and pepper. ... But in 
the past three years, Chinese companies have joined the ranks. ... He isolated 
the substance in a seaweed that for centuries Japanese cooks... [DOC] [TLE] History of use of MSG - Truth in Labeling [PAR] The food additive monosodium glutamate was first used in the United States in ... 
had used seaweed as a favorite flavor enhancer without understanding that ... at 
certain Chinese restaurants, he suffered numbness, tingling, and tightness of... [DOC] [TLE] Monosodium glutamate facts, information, pictures | Encyclopedia ... [PAR] ... and is used as a flavor enhancer in food (although itself tasteless). A traditional 
ingredient in Asian cooking, it was originally obtained from seaweed but is now... [DOC] [TLE] Seaweed.ie :: Seaweed as human food - The Seaweed Site [PAR] Seaweed as a staple item of diet has been used in Japan, Korea and China 
since prehistoric times. ... acid, a natural substitute for monosodium glutamate 
and a flavour-enhancer. ... Kombu is also important in Korean and Chinese 
cuisines. [DOC] [TLE] If MSG is so bad for you, why doesn't everyone in Asia have a ... [PAR] Jul 10, 2005 ... Mrs Ikeda points to the strips of dried seaweed she keeps in the store cupboard. 
.... MSG is crucial in no-fat or low-fat food, where natural flavour is lost with ... 15 
to 20 minutes after I have eaten the first dish, lasts for about two hours, ... be 
withdrawn if amino-acid based flavour-enhancers could not be used. [DOC] [TLE] Additives - E-numbers: E542, E570, E572, E585, E620, E621, E631 ... [PAR] As a food additive it is used as a flavour enhancer and salt substitute but it is ... 
found that soup stocks made from Laminaria japonica (a seaweed which had ... 
His discovery led to MSG becoming the first flavour enhancer to be used 
commercially. ... is commonly called "Chinese restaurant syndrome" because 
cooks in some... [DOC] [TLE] Umami  The Delicious 5th Taste You Need to Master! | Molecular ... [PAR] Mar 24, 2013 ... Umami is scientifically recognized as one of the five basic flavors, as are ... dashi 
came from kombu, a large brown seaweed used to make dashi. ... instead of the 
fresh in order to obtain the ultimate umami profile. .... The stock used in Chinese 
cooking, tan, has many varieties ... First, all flavor is "chemical". [DOC] [TLE] Chemical Cuisine | Center for Science in the Public Interest [PAR] Acetic acid is the chemical that gives vinegar its sharp taste and odor. ... Alginate, 
an apparently safe derivative of seaweed (kelp), maintains the desired ... Annatto 
is a widely used food coloring obtained from the seeds of a tropical shrub. ..... 
Since aspartame was first used, some people have contended that it causes... [DOC] [TLE] Seaweeds for Umami Flavor in the New Nordic ... - Nordic Food Lab [PAR] Apr 5, 2012 ... This is a copy of the Nordic Food Lab's first scientific article, accepted in the ... In 
the past couple

Question: This flavor enhancer used in Asian cooking was first obtained from seaweed
Answer: MSG