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 |