Tag: Flavour enhancer

Koka, a prominent instant noodle brand from Singapore, is known for its quick and flavourful meals that cater to a global market. The specific ingredients in Koka noodles vary by flavour, but the base noodles are consistently made from wheat flour, palm oil, and salt. These essential components are then complemented by a variety of seasonings and garnishes to create distinct tastes.

Historically, stock has been used as a fortifying restorative drink for over a century, and drinking a cup of hot Oxo offers a similar experience. While it provides hydration and a savoury flavour, it is important to understand the full context of its nutritional profile, particularly regarding its high sodium content.

According to a 2022 review, added flavours and flavour enhancers in ultra-processed foods may contribute to the obesity epidemic by promoting overeating. These additives are ubiquitous in many common products, from snacks to restaurant meals, designed to make flavours more appealing and intense.

Over 50% of commercial disodium inosinate is typically produced using fermentation, but flavour enhancer 631 can also be sourced from animal products. Its origin is not always clear from the label, making it a critical consideration for those with dietary restrictions or preferences.

While regulatory bodies like the FDA and JECFA generally deem INS 631 (Disodium Inosinate) safe for consumption, some sensitive individuals may experience adverse reactions. This flavour enhancer is widely used in processed foods and can have unintended side effects for those with specific health conditions or sensitivities.

Although major food safety authorities consider flavour enhancers 621 (MSG) and 635 (Disodium 5′-ribonucleotides) safe for most people, a small percentage of the population reports experiencing adverse symptoms after consumption. These additives are widely used in processed foods to amplify the savory umami flavor.

According to research from Queen Mary University of London, nearly 90% of a wide selection of biscuits were found to contain high or medium levels of salt. So, why do biscuits have so much sodium? The high salt content is a deliberate choice made by manufacturers for crucial functional and flavour-enhancing properties in baking.

In 2015, a food safety scare led to a temporary ban on Maggi noodles in India, sparking widespread public debate about its ingredients. The key question that arose from this controversy was: does Maggi masala contain MSG?