It is probably worth adding that average human bodies contain about 2 kilograms (that's over 4 lbs for US readers) of bound glutamates (in protein) and about 50 grams of free glutamate ions (use in many metabolic processes essential to our existence ) . typical western diet contains about 50 grams of bound glutamate and 1 gram of free glutamate ions. SO a few milligrammes sprinkled into your food will make damn all difference(except to the perceived flavour, which is improved.
They are greatly enhanced in conjunction with ribonucleotidese.g. inosine 5′-monophosphate (IMP),. fortunately,these are also present in glutamate containing foods such as anchovy fillets, worcestershire sauce, ferrmented fish sauces and soy sauce (fermented soy). the mixture strongly enhances the umami flavour kick compared with glutamates alone.
SO there you are, free glutamates and ribonucleotides are present and essential to our existence. Using them in the small quantities used in cooking,to enhance flavour is not harmful, and probably beneficial..
They are greatly enhanced in conjunction with ribonucleotidese.g. inosine 5′-monophosphate (IMP),. fortunately,these are also present in glutamate containing foods such as anchovy fillets, worcestershire sauce, ferrmented fish sauces and soy sauce (fermented soy). the mixture strongly enhances the umami flavour kick compared with glutamates alone.
SO there you are, free glutamates and ribonucleotides are present and essential to our existence. Using them in the small quantities used in cooking,to enhance flavour is not harmful, and probably beneficial..