원료 ≫ 아미노산 ≫ MSG

MSG : 소금 섭취량 30% 줄인다

식이 나트륨의 감소
섭취 권장량은 고염분이 고혈압 발병의 위험요인이라는 이유를 들어 소비자들로 하여금 나트륨 섭취를 줄이도록 권고한다. Ajinomoto 사는 오랫동안 우마미맛의 성질 중 음식의 염분을 낮추는 데 도움이 될 수도 있다는 점에 관심을 가져왔다. MSG와 CDG(Calcium diglutamate)는 낮은 염도의 국에서 맛의 기호성을 증진시킬 수 있다. 사실, 이러한 물질들은 저염 닭국물의 호감도를 떨어뜨리지 않고 부분적으로 소금을 대체할 수 있다. 미국의 나트륨 섭취 감소 전략위원회 의학연구소는 MSG 첨가를 음식 섭취 시 나트륨의 전체적인 함량을 낮추는 하나의 잠재전략으로 규정했다.
MSG를 사용하면 소금 사용량을 줄일수 있다




The International Glutamate Technical Committee (IGTC) is responding to the FDA call for public comments, data, and evidence "... relevant to the dietary intake of sodium as well as current and emerging approaches designed to promote sodium reduction.” (Federal Register Volume 76, Number 179 (Thursday, September 15, 2011)).
IGTC is a 4 decade-old not-for-profit international group of scientists in industry, academia and government that supports academic research on the physiology, pharmacology and biochemistry of food-added glutamate. As a result, we have accumulated an extensive data base on glutamate in its dietary uses, and therefore we would like to comment specifically on a use of umami substances, mainly glutamates, to reduce sodium intake from processed foods.

While the salt and umami tastes are two basic taste categories and cannot substitute for each-other, free glutamate, the principal umami substance, could reduce the preference for NaCl, as already indicated three decade ago in animal studies (1). The observations were soon thereafter confirmed also in humans (2). The authors of the human study concluded that, “More NaCl was required in soup with a lower MSG concentration, and vice versa. It is recommended that when the amount of sodium in the soup must be restricted while retaining a high palatability score, the NaCl level should be reduced while adding an optimal MSG level”.

While monosodium glutamate (MSG) is not the only form of glutamate added to foods; it is the most frequently used form and most studied in respect to sodium reduction. This sodium-reducing effect of MSG was verified in several food matrices and different culinary cultures. In a study conducted in Finland, the glutamate added to the studied food could dramatically increase pleasantness and an acceptance of salt-reduction (3). Comparable results were shown in the US (4) by using not only salts of glutamate, but also other umami ingredients, such as dried bonito stock (5).

The above statement is a major recognition by an official organization that even though MSG molecule contains 12. 3% sodium; due to the presence of free glutamate, its use leads to a major lowering of the overall sodium content in the final food, at the levels of app. 30% (2).

This figure was created by IGTC based on the data in reference (2). The fFigure shows that when the use of NaCl is reduced from its optimal level of the clear soup, the palatability score decreases dramatically. By combining 0.38% MSG with 0.40% NaCl, the palatability rating of the soup recovers to the same level as that achieved with 0.75% NaCl alone. When NaCl is used alone in the soup, 0.30% sodium is added compared to only 0.21% sodium added when MSG is used with salt (2).

According to the Committee on GRAS List Survey (7), the average intake of MSG in the USA (0.55 g/person/day) would contribute to an overall sodium intake of less than 0.078 g/person/day; while the average intake of sodium from all food sources is as high as 3.44 g/person/day (8). Considering the lowering effect of MSG on the summarized daily intake of sodium, the contribution from MSG itself remains negligible (app. 2%).

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Calcium diglutamate improves taste characteristics of lower-salt soup
European Journal of Clinical Nutrition (2002) 56, 519–523
P Ball1*, D Woodward2, T Beard3, A Shoobridge1 and M Ferrier1

Replacing a conventionally salted soup with a glutamatefortified lower-salt soup could substantially lower the total daily Na intake of a soup consumer. The reduction in Na would be greater if CDG was the source of the glutamate. On an average day, 12% of Australians consume soup, the median serving being 383 g, with only minor gender differences (Australian Bureau of Statistics, 1999).
A typical serving of the reference soup (150mM NaCl) would provide 57mmol Na, compared to 33 for a serving of an 85mM NaCl soup with CDG. Thus, with only a minor impact on hedonic response, this simple substitution would decrease the day’s total Na intake by 24mmol—not a trivial reduction, given that Australian males consume an average of 170mmol=day and females 112mmol=day (Beard et al, 1997). A 50mM NaCl soup with 43mM CDG would allow a reduction of 38mmol=day in total Na intake, an even more impressive decrease.
The ultimate goal is a substantial reduction in community Na intake, at least to the upper limit of the recommended range (100mmol per day; National Health and Medical Research Council, 1991), although the recent study by Sacks et al (2001) implies that a reduction to 65mmol per day would provide even more benefit. A new soup formulation, of itself, will not achieve this. However, if similar Calcium diglutatmate in lower-salt soup P Ball et al

European Journal of Clinical Nutrition re-formulation of other salty food products has similar taste outcomes, this goal will become easier to reach.