Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS: pH of a 5% solution is pH 6.7–7.2. 5% maximum weight loss on drying; 12.3% in sodium content.
Bulk density is 11.0 to 13.8 g per cubic inch; 2.88 calories per gram. Generally added in concentrations
ranging from 0.1–0.8% based on the weight of the food.
Works in harmony with salty and sour tastes, but contributes little or nothing to many sweet foods.
Once the correct amount is used, additional use contributes little (if any) to the food flavour; in fact, it
can result in a decline in palatibility
FOOD SAFETY ISSUES: Moderately toxic by intravenous route; mildly toxic by ingestion and other routes. Human systemic
effects by ingestion and intravenous routes include somnolence, hallucinations and distorted perception,
headache, dyspnoea, nausea or vomiting. An experimental teratogen and reprotoxicity effects. When
heated to decomposition, will emit fumes of NOx and Na2O LEGISLATION: USA: UK and EUROPE: CANADA:
FDA 21CFR 145.131, Europe: listed Approved for use to accentuate
155.120, 155.130, EEC Regulation (E621): flavour in vegetable, meat, and
155.170, 155.200, approved for use as fish products in levels of up to
158.170, 161.190, flavour enhancer, 0.8%
169.115, 169.140, ingredient where
169.150, 172.320, reduction of sodium AUSTRALIA/PACIFIC RIM:
182.1: GRAS when used intake is desired. Japan: approved for use as
at levels not in excess of Limited ADI is dietary supplement (amino
the amount reasonably 0–120 mg/kg body acid) and flavourings
required to accomplish the weight
intended effect UK: approved OTHER COUNTRIES:
USDA 9CFR 318.7: for use, with the FAO and World Health
sufficient for purpose exception of baby Organization: ADI as
USDA 9CFR 381.147: food 0–120mg/kg body weight
sufficient for purpose
Monosodium glutamate 497