Glutamate is a natural product of plant protein. Meat, fish, vegetables and milk – in other words, foods containing protein – contain the nutrient, which is essential for many important life functions: it helps build and break down body cells, strengthens nerves and supports brain function.
Glutamate is even a component of breast milk. But it is also produced in the human body, especially in the nerve cells of the brain. There it serves – as a so-called neurotransmitter – the transmission of information.
The extraction of glutamate
Glutamate was first isolated from seaweed in Asia 90 years ago.
Since then, in addition to the four traditional tastes of sweet, sour, salty and bitter, there has been another called “umami”. The term “umami” (Japanese: “deliciousness”) describes the taste of glutamate.
Glutamate as a flavor enhancer
By adding a small amount of glutamate, a wide variety of taste sensations can be enhanced. While it has little flavor of its own, it develops its full effect when added to foods.
These advantages are exploited by the food industry, and so the flavor enhancer glutamate is a component of many foods of daily use, for example, bag soups, vegetable broth, chips or sausage.
Glutamate allergy: the Chinese restaurant syndrome.
Overindulgence in glutamate has been attributed to what is known as “Chinese restaurant syndrome,” an allergic food reaction.Symptoms, which occur about 15 to 60 minutes after consumption, include
- Headache
- Sweats
- Palpitations
