Flavor enhancers can be roughly divided into the following 5 types: amino acids, flavor nucleotides, hydrolyzed animal proteins, hydrolyzed vegetable proteins, and yeast extract class A. As a food flavor enhancer, it must have safety and effectiveness, and safety is particularly important. According to the national standard GB2760-2014, there are currently 9 kinds of flavor enhancers approved for use in my country, including L-sodium glutamate and L-alanine , glycine, disodium succinate, disodium 5-star nucleotide, disodium 5-guanylate, disodium 5-inosinate, sodium saccharin, capsicum oleoresin. Sodium I-glutamate, commonly known as monosodium glutamate, is the most widely used flavor enhancer in the world. It can not only improve the flavor of food, but also promote digestion and increase appetite. It acts as the main flavor enhancer in various compound condiments , is widely used in a variety of delicious dishes and processed food centers such as canned food, fish cakes, hot sauce, sausages, etc., but with the changes in modern people’s living standards and consumption concepts, the acceptance of MSG has gradually decreased, and there has even been a talk about “MSG “The discoloration of the situation, the monosodium glutamate sales market is gradually shrinking.
Glycine has a sweet taste. It can reconcile sour and salty tastes, and basically eliminate the bitter taste of saccharin added in food. However, the amount of glycine is limited. The national standard stipulates that the addition limit in condiments and beverage products is ≤0.3%. As a non-essential amino acid, it is not easy to be absorbed and utilized by the human body after excessive intake, but it will destroy the absorption and metabolism balance of amino acids in the body, resulting in nutritional imbalance and damage to health. Capsicum oleoresin has a strong spicy taste and has a sense of moxibustion heat, which can increase the spicy taste of food and cannot be used to reconcile the taste of food. The remaining several flavor enhancers, except L-alanine, all belong to sodium salts, and when used at the maximum, they run counter to the “low sodium” life advocated at present. Therefore, the unique advantages of L-alanine as a flavor enhancer are gradually highlighted. In addition, the national standard does not limit the amount of L-alanine, which can be added according to production needs, which also improves the utilization of L-alanine in the food production process. – Feasibility of alanine to reduce the amount of MSG etc.
L-alanine has a sweet taste. It can not only improve the freshness of food, reduce the taste and sourness of food, but also ease the irritating taste such as spicy, bitter and astringent. While giving food deliciousness, it can also trigger It has a good effect on maintaining the soft taste of food; L-alanine itself does not contain sodium ions, and has higher safety in dosage; at the same time, it can participate in the metabolic cycle of amino acids in the body, amino acid The conversion process with the sugar source improves the nutritional efficacy of the food. In recent years, L-alanine has been widely used in the nutritional enhancement and seasoning of food at home and abroad. According to related reports, some Southeast Asian countries use I-alanine as an enrichment and nutritional supplement in food seasonings and beverages. , the effect is remarkable.
