Taste and flavor enhancers

Glutamic acid and its salts: sodium, potassium, calcium and magnesium, that represent the group E600-699 – received a wide distribution. They enhance, restore, refresh and “animate” natural taste properties when added to food products. Enhancing the taste perception, they stimulate the gustatory nerves and cause the “feel of satisfaction”.

Freshly picked vegetables, fresh meat as well as other fresh foods contains the greatest amount of glutamic acid which explains their distinct taste and aroma. During storage, cooking or preserving the amount of this amino acid decreases and the flavor therefore reduces as well. Supplementation with such salt can restore the quality of a fresh product.