Glutamate with other substances is responsible for the so-called fifth taste, or Umami, which together with sweet, salty, bitter and acid forms the five tastes perceptible by man. In fact, a specific receptor for this substance exists on the tongue.
Much used by the food industry
Precisely for this ability to stimulate taste receptors, glutamate is able to make the flavors of food more intense. In fact, the presence of other taste-activating components increases, creating a complex of pleasure sensations and typical appetites of the foods in which it is present.
Limit your intake
Now Efsa, the European Food Safety Authority, has asked to review the maximum permissible levels of glutamate as a food additive. After reviewing the safety of levels of glutamate used as an additive, the European authority recommends that it should not exceed 30 mg per kilogram of body weight as an allowable daily dose, calculated by scientists on the basis of the highest dose to which no No adverse effects are observed in toxicity studies in laboratory animals.
Also naturally contained in some foods
Very present in foods rich in casein and gluten, such as milk, cheese, wheat and barley, glutamic acid, in addition to being a constituent of proteins, is the most exciting excitatory neurotransmitter of our nervous system and represents the precursor of another neurotransmitter , Gamma-aminobutyric acid (GABA).
While in foods such as cooking nuts, but also soups and broths, sauces, pastry, meat products, seasonings and flavors and nutritional supplements there is sodium, potassium, calcium, ammonium and magnesium glutamate, widely Used by food companies as additives.