CHEM 181 Chapter Notes - Chapter 6: Monosodium Glutamate, Potassium Chloride, Flavor

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: Mitchell Huot

Document Summary

Next to sugar, salt is the most widely added ingredient in food. In switching from regular food to prepared food, intake in salt is increased. Beef: a roast has 48mg salt per 100g. Salmon: 110mg, canned: 517mg, smoked:1800mg (cid:858)(cid:859)salary(cid:859)(cid:859) co(cid:373)es fro(cid:373) (cid:858)(cid:859)salariu(cid:373)(cid:859)(cid:859) (lati(cid:374) for salt) the salary given to roman soldiers was to buy their salt on a regular basis. Not everybody is affected from sodium intake when it comes to high blood pressure. A large proportion of the population can take large amounts of sodium without any effects. Nosalt: contains potassium chloride instead of sodium chloride but does not taste like salt. Other approach: reduce size of sodium chloride crystals. We intake roughly 500g per year (2000 chemicals) This discovery came from the fact that the japanese have used as part of their. Flavor enhancer condiments seaweed which would improve taste. Seaweed: the sodium of the ocean reacts with the glutamic acid naturally present in seaweed.