Tag: Ingredient science

Monosodium glutamate (MSG) is the purest form of umami, the fifth basic taste, used to intensify and enhance the savory flavor in Chinese cuisine and countless other foods worldwide. This crystalline powder is responsible for a deeper, more satisfying taste experience that amplifies other ingredients. This article explores exactly what does MSG do in Chinese food, from its culinary role to the science behind its flavor enhancement.

Pea protein isolate is made by isolating protein from yellow peas and removing most of the starch and fiber, resulting in a highly concentrated powder. Its solubility, or the ability to dissolve in a liquid, is a critical functional property that greatly impacts its use in food and beverage products. However, unlike animal proteins, commercial pea protein isolate typically exhibits poor solubility, which can present challenges for food formulators.

Originating from the coconut palm, *Cocos nucifera*, coconut oil is an edible fat derived from the fruit. Understanding what is the scientific name of coconut oil provides key insight into its botanical source and diverse properties, from its origins to its modern uses.