FLAVOUR ENHANCERS

Flavour Enhancers are chemical substances added to commercially produced foods in order to enhance existing flavour and make foods more appealing.

MSG  is a widely used Flavour Enhancer – please see A-Z Directory MSG Glutamates 

There are also several others that can cause problems: 

The guanylates and inosinates have been linked to asthma, gout and hyperactivity.

The ribonucleotides have been linked with itchy skin rashes.

The following list is a guide only:

FLAVOUR ENHANCER GROUP

NATURAL SOURCES

ADDED SOURCES

627-629 Guanylates

 

631-633 Inosinates

 

634-635 Ribonucleotides

Fish (especially sardines)

Yeast and yeast extracts

Cured meats

Instant Noodles

Low sodium or salt products

Packet soup

Party pies

Potato crisps

Snack foods

Savoury rice

Tinned vegetables

636 Maltol

637 Ethyl Maltol

Larch tree bark

Pine needles

Chicory wood

Roasted Malt

Baked goods (breads & cakes)

Chocolate substitute

Ice cream

Jam

Soft Drinks

640 Glycine

Gelatine

Bread & baked goods

947 Thaumatin

Katemefe Fruit

Chewing gum

Confectionary & Lollies

Dairy & non dairy desserts

Soft drinks

Table-top sweeteners