Monosodium Glutamate (MSG) Flavor Enhancer E621, 250 g Bag

Description

The Chinese were already using natural fermentation of soybeans, salt, and grains 2,200 years ago. Through natural fermentation, protein components from various grains are converted into glutamic acid, the active component of glutamate. The secret is the so-called fifth taste, umami. Our tongue has hundreds of receptors. We taste salty, sour, sweet, and bitter. Many of these taste buds are only activated when the umami taste is present on the tongue. As a result, the tongue perceives the same flavor, but because a much larger number of taste buds are activated, it is experienced as fuller and stronger. In culinary terminology, this makes the flavor taste more rounded and substantial. An appetizing aroma and excellent taste have long been insufficient for many master kitchens. Molecular cuisine is the new buzzword turning the gastronomic world upside down and connecting it with the world of science in a particularly effective and unusual way. Gelling, foaming, thickening, and eatingterms that were familiar in kitchens around the world hundreds of years agoare now being revolutionized, refined, and accelerated. This creates a completely new, innovative, and modern cuisine driven solely by the wow factor. There are no limits to the imagination in molecular cuisine. For even more offers and information, visit our website: www.wrzteufel.de!

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