| 翻訳と辞書 |
| Chinese restaurant syndrome ： ウィキペディア英語版 |
Glutamate flavoring
Glutamic acid and its ions and salts, called glutamates, are flavor-enhancing compounds which provide an umami (savory) taste to food.
Glutamic acid is a natural constituent of many fermented or aged foods, including soy sauce, fermented bean paste, and cheese, and is also a component of hydrolyzed protein such as yeast extract.
The sodium salt of glutamic acid, monosodium glutamate (MSG), is a widely used additive in the food industry.
==Glutamic acid versus glutamate==
When glutamic acid or one of its salts is dissolved in aqueous solutions, a pH-dependent instantaneous chemical equilibrium of the amino acid's ionized forms, including zwitterionic forms, will result. These ions are called ''glutamates''. Salts exist only in a dry and crystallized form. The form ultimately responsible for the taste is the glutamate ion, and the form of glutamic acid at the time of the addition is not important. However, crystalline glutamic acid salts such as monosodium glutamate dissolve much better and faster than crystalline glutamic acid, a property important for use as a flavor enhancer.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Glutamate flavoring」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|