DOCSLIB.ORG

MSG Is Often Hidden ______

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
MSG Is Often Hidden ______ Places where MSG is often hidden ______________________________________________________________ - Low fat and no fat milk products often - Drinks, candy, and chewing gum are contain milk solids that contain MSG potential sources of hidden MSG and/or and/or contain carrageenan, guar gum, aspartame, Amino-Sweet (new name for and/or locust bean gum. Low fat and no aspartame), neotame, and canderel. fat versions of ice cream and cheese may Neotame is a relatively new ingredient Sources of not be as obvious as yogurt, milk, cream, that seems not to be in use in the US. cream cheese, cottage cheese, etc., but they are not exceptions. - Aspartame will be found in some Processed medications, including children's - Protein powders and protein drinks medications. contain glutamic acid, which, invariably, Free Glutamic will be processed free glutamic acid - Binders and fillers for medications, (MSG). Individual amino acids are not nutrients, and supplements, both always listed on labels of protein powders prescription and non-prescription, enteral Acid (MSG) and drinks. feeding materials, and some fluids administered intravenously in hospitals, - At present, there is an FDA requirement may contain MSG. to include the protein source when listing hydrolyzed protein products on labels of - According to the manufacturer, Varivax– processed foods. Examples are Merck chicken pox vaccine (Varicella hydrolyzed soy protein, hydrolyzed wheat Virus Live), contains L-monosodium protein, hydrolyzed pea protein, glutamate and hydrolyzed gelatin, both of hydrolyzed whey protein, hydrolyzed, corn which contain processed free glutamic protein. If a tomato, for example, were acid (MSG). It would appear that most, if whole, it would be identified as a tomato. not all, live virus vaccines contain some Calling an ingredient tomato protein ingredient(s) that contains MSG. indicates that the tomato has been hydrolyzed, at least in part, and that - There are a number of ingredients processed free glutamic acid (MSG) is identified as organic that contain present. processed free glutamic acid (MSG). Autolyzed yeast, yeast extract, textured - Disodium guanylate and disodium soy protein, and anything hydrolyzed are inosinate are relatively expensive food examples. additives that work synergistically with inexpensive processed free glutamic acid (MSG). INFORMATION PROVIDED BY THE TRUTH IN - MSG will be found in some soaps, LABELING CAMPAIGN shampoos, hair conditioners, and cosmetics, where MSG is hidden in www.truthinlabeling.org ingredients with names that include the Phone: 858-481-9333 words "hydrolyzed," "amino acids," and/or E-mail: adandjack@aol.com "protein." Ingredients that Contain Processed Free Glutamic Acid (MSG)1 Ingredients that always Ingredients that often contain These ingredients work contain processed free or produce processed free with MSG to enhance glutamic acid: glutamic acid: flavor: 2 - Glutamic acid (E 620) - Carrageenan (E 407) If these are present for - Glutamate (E 620) - Bouillon and broth flavoring purposes, so is MSG. - Monosodium glutamate - Stock - Monopotassium glutamate - Natural flavor - Disodium 5’-guanylate - Monoammonium glutamate - Any “flavor” or “flavoring” (E 627) - Magnesium glutamate - Maltodextrin - Disodium 5’-inosinate (E621)(E622)(E624)&(E625) - Citric acid (E 330) (E-631) - Calcium glutamate (E 623) - Anything “ultra-pasteurized” - Disodium 5'-ribonucleotides - Natrium glutamate - Barley malt, Malted barley (E 635) - Yeast extract - Pectin (E 440) - Anything “hydrolyzed” - Protease Ingredients suspected of - Any “hydrolyzed protein” - Anything “enzyme modified” containing lesser - Calcium caseinate - Anything containing “enzymes” amounts of MSG: - Sodium caseinate - Malt extract - Yeast food, Yeast nutrient - Soy milk - Corn starch - Brewers’ yeast - Soy sauce - Corn syrup - Autolyzed yeast - Soy sauce extract - Modified food starch - Gelatin - Anything “protein fortified” - Lipolyzed butter fat - Textured protein - Anything “fermented” - Dextrose - Soy protein (also isolate or - Seasonings - Rice syrup, brown rice syrup concentrate) - Milk powder - Whey protein (also isolate or - Reduced fat milk (e.g.., skim concentrate) milk; 1% milk; 2% milk) - Vetsin - Most things low fat or no fat - Ajinomoto - Anything Enriched or Vitamin (2) E numbers are use in Europe in place of food (1) Glutamic acid found in unadulterated enriched additive names protein does not cause adverse reactions. To cause adverse reactions, the glutamic acid must have been processed/manufactured or come from protein that has been fermented. .
Load more

Recommended publications
  • Miso Soup ‘Clean Choice’ Award 2017 Press Release
    Contents Instant Organic Miso Soup ‘Clean Choice’ Award 2017 Press Release ........... .3 Miso Sell Sheet ............................................................ 4 Grocery Headquarters Trailblazer Award Press Release ....................... .5 Best Foods for Men 2017 Eden Black Beans Men’s Health Press Release ......... .5 Beans Sell Sheet ........................................................... 6 EDEN Ume Plum Vinegar Awarded 2016 Best Bite Award ...................... .7 Oil & Vinegar Sell Sheet ................................................... .8 New Instant Miso Soups Press Release ....................................... 9 Eden Mochi is Awarded as a “2016 Top Kitchen Essential” Press Release ........ .9 Mochi Sell Sheet ......................................................... .10 Eden Foods Trailblazer Award 2016 ........................................ .10 Shoyu, Beans, Snacks in Men’s Health “125 Best Foods for Men” Press Release .. 11 Snack Sell Sheet .......................................................... 12 Eden Spicy Pumpkin Seeds 1st Place Award Press Release .................... .13 Media Contact Erin Fox Media Manager Eden Foods 701 Tecumseh Rd Clinton, MI 49236 efox@edenfoods.com 517.456.7424 x203 edenfoods.com Press Release 23 February 2017 Instant Organic Miso Soup EDEN Instant Organic White Miso Soup 'Clean Choice' Award 2017 Clinton, Michigan – Clean Eating magazine's annual 2017 Clean Choice Award has been conferred upon EDEN Instant Red Miso Soup as announced in their February/March issue. Clean Eating
    [Show full text]
  • Monosodium Glutamate (MSG): from a to Umami
    FACT SHEET INTERNATIONAL FOOD INFORMATION COUNCIL FOUNDATION Monosodium Glutamate (MSG): From A to Umami Has there ever been a taste that you enjoyed, but couldn’t quite explain? Perhaps you are noticing what has been coined as the fifth taste, “uma- mi”; a taste attributed to foods containing glutamate, an amino acid that is one of the building blocks of protein. Think about a bowl of hot pasta with tomato sauce and Parmesan cheese, a freshly grilled steak with a rich mushroom sauce, or stir-fried seafood and chicken with crisp veg- etables in a savory soy sauce. In all of these dishes, there is a common flavor denominator that may be surprising to many: monosodium gluta- mate, also called MSG. Is Umami a Fifth Taste? Recent research shows that in addition to the four basic tastes of sweet, sour, salty, and Did YOU KNOW? bitter, there is a fifth basic taste called “umami” (in Japanese) that Americans describe as “savory.” n Research has identified “umami” as a fifth taste, commonly referred to as What is the History of Umami? savory. Although valued in ancient world cuisines for more than 2,000 years, the taste of umami was not identified until about 100 n Glutamate, an amino acid found in years ago. In 1908, Professor Kikunae Ikeda of Tokyo Imperial protein foods, is responsible for the University discovered that a simple molecule gives foods a umami flavor. distinctive savory taste. He was studying a seaweed broth n Tomatoes, Parmesan cheese, and called kombu, a traditional food in Japanese culture, and iden- walnuts naturally contain glutamate.
    [Show full text]
  • Subtle and Profound Sensory Attributes of Medicinal Plants Among the Kenyah Leppo' Ke of East Kalimantan, Borneo
    Journal of Ethnobiology 24(2): 173-201 Fall/Winter 2004 SUBTLE AND PROFOUND SENSORY ATTRIBUTES OF MEDICINAL PLANTS AMONG THE KENYAH LEPPO' KE OF EAST KALIMANTAN, BORNEO LISA X GOLUN Division of Ecology and Health, John A. Burns School of Medicine University of Htrl1'11fi, Honolulu, Hr, 96822-2319 <lxgollin@hmwii.edu> ABSTRACT.-The Kenyah Leppo' Ke of Borneo rely heavily on plants grown and gathered for healing a wide range of ailments. This study explores sensory selec­ tion critma of medidnal plants in regard to cultural understandings of efficacy. Over 92% of the medicinal plants have one or more salient sensory properties such as bitterness and astringency, Some Leppo' Ke sensory attributes have no simple English glossi "nglidah," which characterires disparate species (e.g., a moth larva, Cyrnbopogon citratusr Litsea cubelia), is discussed, This sensory category shares a number of memotaxonomic and phannacologic characteristics. Subor­ dinate categories of the Kenyah sensory domain acc:entuate the 8ubtlcties and sophistication 01 perception, interpretation, and application that guide their ther­ apeutic systems. The chemistry of less obvious sensory attributes and implications of this research lor ethnobotany concludes this paper: Key words: Borneo, chemosensory evaluation, ethnobotany, ethnopharmacology, ethnornedidnc. RESUMEN.-Los Kenyah Leppo' Ke de Borneo dependen basicamenle del cultivo y recolecd6n de plantas para curar un amplio rango de enfermedades. Este es­ tudio explora los criterios sensoriales de selecci6n de plantas medicinales y su relaci6n con el entendimiento cultural sobre BU eficacia. Se ha encontrado que mas del 92% de la flora medicinal tiene una 0 mas propiedades sensoriales sobresa­ lientes como el amargor y la astringencia, Algunas categorias sensoriales usadas por los Leppo' Kef no tie:nen traducdones simples 0 convencionales al ingles.
    [Show full text]
  • Review Article Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role As a Food Flavor
    Hindawi Publishing Corporation BioMed Research International Volume 2015, Article ID 189402, 10 pages http://dx.doi.org/10.1155/2015/189402 Review Article Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor Kenzo Kurihara Aomori University, Aomori 030-0943, Japan Correspondence should be addressed to Kenzo Kurihara; kurihara@aomori-u.ac.jp Received 23 March 2015; Accepted 16 June 2015 Academic Editor: Francesco Perticone Copyright © 2015 Kenzo Kurihara. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Three umami substances (glutamate, 5 -inosinate, and 5 -guanylate) were found by Japanese scientists, but umami has not been recognized in Europe and America for a long time. In the late 1900s, umami was internationally recognized as the fifth basic taste based on psychophysical, electrophysiological, and biochemical studies. Three umami receptors (T1R1 + T1R3, mGluR4, and mGluR1) were identified. There is a synergism between glutamate and the5 -nucleotides. Among the above receptors, only T1R1 + T1R3 receptor exhibits the synergism. In rats, the response to a mixture of glutamate and 5 -inosinate is about 1.7 times larger than that to glutamate alone. In human, the response to the mixture is about 8 times larger than that to glutamate alone. Since glutamate and 5 -inosinate are contained in various foods, we taste umami induced by the synergism in daily eating. Hence umami taste induced by the synergism is a main umami taste in human. 1. Introduction and 5 -nucleotides was seen in rodents, but magnitude of the synergism was extremely lower than that in human.
    [Show full text]
  • Elemental and Semi-Elemental Formulas: Are They Superior to Polymeric Formulas?
    NUTRITION ISSUES IN GASTROENTEROLOGY, SERIES #34 Carol Rees Parrish, R.D., M.S., Series Editor Elemental and Semi-Elemental Formulas: Are They Superior to Polymeric Formulas? Diklar Makola Nutritional support, utilizing enteral nutrition formulas, is an integral part of the pri- mary and/or adjunctive management of gastrointestinal and other disorders with nutritional consequences. Four major types of enteral nutrition formulas exist includ- ing: elemental and semi-elemental, standard or polymeric, disease-specific and immune-enhancing. Although they are much more expensive, elemental and semi- elemental formulas are purported to be superior to polymeric or standard formulas in certain patient populations. The aim of this article is to evaluate whether this claim is supported by the literature and to ultimately show that except for a very few indica- tions, polymeric formulas are just as effective as elemental formulas in the majority of patients with gastrointestinal disorders. INTRODUCTION ease, facilitate “pancreatic rest” in pancreatitis and pre- he provision of nutritional support is an essential vent nutritional depletion that accompanies many GI part of the primary and adjunctive management of tract diseases. The factors leading to nutritional deple- T tion include: 1) impaired absorption of nutrients; many gastrointestinal (GI) disorders such as Crohn’s disease, cystic fibrosis, pancreatitis, head and 2) inadequate intake due to anorexia; 3) dietary restric- neck cancer, cerebrovascular accidents, etc. Nutritional tions; 4) increased intestinal losses; and 5) an increase in support can be used to induce remission in Crohn’s dis- nutritional demand that accompanies many catabolic states. Nutritional support can be provided by using Diklar Makola, M.D., M.P.H., Ph.D., Gastroenterology either total parenteral nutrition (PN) or total enteral Fellow, University of Virginia Health System, Digestive nutrition (EN), however EN when compared to PN has Health Center of Excellence, Charlottesville, VA.
    [Show full text]
  • Wednesday May 26, 1999
    5±26±99 Vol. 64 No. 101 Wednesday Pages 28333±28712 May 26, 1999 federal register 1 VerDate 06-MAY-99 21:29 May 25, 1999 Jkt 183247 PO 00000 Frm 00001 Fmt 4710 Sfmt 4710 E:\FR\FM\26MYWS.XXX pfrm03 PsN: 26MYWS II Federal Register / Vol. 64, No. 101 / Wednesday, May 26, 1999 The FEDERAL REGISTER is published daily, Monday through SUBSCRIPTIONS AND COPIES Friday, except official holidays, by the Office of the Federal Register, National Archives and Records Administration, PUBLIC Washington, DC 20408, under the Federal Register Act (44 U.S.C. Subscriptions: Ch. 15) and the regulations of the Administrative Committee of Paper or fiche 202±512±1800 the Federal Register (1 CFR Ch. I). The Superintendent of Assistance with public subscriptions 512±1806 Documents, U.S. Government Printing Office, Washington, DC 20402 is the exclusive distributor of the official edition. General online information 202±512±1530; 1±888±293±6498 Single copies/back copies: The Federal Register provides a uniform system for making available to the public regulations and legal notices issued by Paper or fiche 512±1800 Federal agencies. These include Presidential proclamations and Assistance with public single copies 512±1803 Executive Orders, Federal agency documents having general FEDERAL AGENCIES applicability and legal effect, documents required to be published Subscriptions: by act of Congress, and other Federal agency documents of public Paper or fiche 523±5243 interest. Assistance with Federal agency subscriptions 523±5243 Documents are on file for public inspection in the Office of the Federal Register the day before they are published, unless the issuing agency requests earlier filing.
    [Show full text]
  • A Hypoallergenic Infant Formula Comprising Extensively Hydrolyzed
    Central Journal of Human Nutrition & Food Science Bringing Excellence in Open Access Research Article *Corresponding author Esther Matencio, Department of Research and Development, Hero Spain S.A., Avda. Murcia 1, 30820 Alcantarilla, Murcia, Spain, Tel: 34-968-898- A Hypoallergenic Infant Formula 900; Fax: 34-968-800-727; Email: Submitted: 27 June 2016 Comprising Extensively Hydrolyzed Accepted: 20 July 2016 Published: 22 July 2016 Protein for the Nutritional ISSN: 2333-6706 Copyright Treatment of Infants with Cow’s © 2016 Matencio et al. OPEN ACCESS Milk Allergy: Safety, Tolerance and Keywords • Cow’s milk protein allergy • Extensively hydrolyzed infant formula • Immunity Efficacy • Infant formula Esther Matencio1*, José Maldonado2,7, Josune Olza3-5, M Dolores Mesa3,5,7, • Long chain polyunsaturated fatty acids Fernando Romero1, Gaspar Ros6, Pedro Abellán1 and Ángel Gil3-5 1Research and Development Department, Hero Spain S.A., Avda. Murcia 1, 30820, Alcantarilla, Murcia, Spain 2Hospital Virgen de las Nieves, Avda. de las Fuerzas Armadas, 2, 18014 Granada, Spain 3Institute of Nutrition and Food Technology “José Mataix”, Department of Biochemistry, and Molecular Biology II, University of Granada, Biomedical Research Center, Avenida del Conocimiento s/n, 18100 Armilla, Granada, Spain 4CIBER Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Madrid, Spain 5Instituto de Investigación Biosanitaria ibs.GRANADA, Spain 6Department of Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30071 Espinardo, Murcia, Spain 7Retics funded by the PN I+D+I 2008-2011 (SPAIN), ISCIII- Sub-directoratee General for Research Assessment and Promotion and the European Regional Development Fund (ERDF), Ref. RD 12/0026 Abstract Background: There is strong evidence about the role of extensively hydrolyzed formula (eHF) in the treatment of cow’s milk protein allergy (CMPA).
    [Show full text]
  • Sample Download
    UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well.
    [Show full text]
  • Ijppht  Visit Us: E ISSN-2231-6426 Post Harvest Technology
    International Journal of Volume 7 | Issue 1 | June, 2016 | 157-161 Processing and IjPPHT Visit us: www.researchjournal.co.in e ISSN-2231-6426 Post Harvest Technology A REVIEW DOI: 10.15740/HAS/IJPPHT/7.1/157-161 Value added surimi based seafood from India V.B. MULYE*, S.M. ZOFAIR, M.K. BHALALA AND E.A.R. PARMAR Department of Harvest and Post-harvest Technology, College of Fisheries, Junagadh Agricultural University, VERAVAL (GUJARAT) INDIA Email : mulyevijayb@gmail.com *Author for Correspondence Research chronicle : Received : 09.04.2016; Accepted : 30.05.2016 KEY WORDS : Surimi, Seafood, Myofibrillar protein, Meat How to cite this paper : Mulye, V.B., Zofair, S.M., Bhalala, M.K. and Parmar, E.A.R. (2016). Value added surimi based seafood from India. Internat. J. Proc. & Post Harvest Technol., 7 (1) : 157-161. DOI: 10.15740/ HAS/IJPPHT/7.1/157-161 urimi is a Japanese term for mechanically deboned are mixed into the dewatered fish meat at levels 4 per fish flesh that has been washed with water and cent, 4 per cent and 0.2 per cent, respectively. During Smixed with cryoprotectants for good frozen shelf- the process the temperature is not allowed to exceed life . Washing not only removes fat and undesirable matters 10°C above which the protein functionality could be such as blood, pigments and odoriferous substances but damaged. The total protein lost during the washing process also increases the concentration of myofibrillar protein, is approximately 30 per cent of the minced meat and the content of which improves the gel strength and depends on the amount of water used and number of elasticity of the product.
    [Show full text]
  • Low Acyl Gellan Gum for Inclusion on the National List of Substances Allowed in Organic Production and Handling (7 CFR 205.605 (B)
    Petition for Evaluation of Low Acyl Gellan Gum for Inclusion on the National List of Substances Allowed in Organic Production and Handling (7 CFR 205.605 (b) Submitted by: CP Kelco U.S., Inc. 3100 Cumberland Blvd., Suite 600 Atlanta, GA 30339 Date: 08 August 2019 CP Kelco U.S., Inc. 08 August 2019 National Organic List Petiion Low Acyl Gellan Gum Table of Contents Item A.1 — Section of National List ........................................................................................................... 4 Item A.2 — OFPA Category - Crop and Livestock Materials .................................................................... 4 Item A.3 — Inert Ingredients ....................................................................................................................... 4 1. Substance Name ................................................................................................................................... 5 2. Petitioner and Manufacturer Information ............................................................................................. 5 2.1. Corporate Headquarters ................................................................................................................5 2.2. Manufacturing/Processing Facility ...............................................................................................5 2.3. Contact for USDA Correspondence .............................................................................................5 3. Intended or Current Use .......................................................................................................................5
    [Show full text]
  • (12) Patent Application Publication (10) Pub. No.: US 2012/0231140 A1 Hofmann Et Al
    US 201202311 40A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2012/0231140 A1 Hofmann et al. (43) Pub. Date: Sep. 13, 2012 (54) ORGANIC COMPOUNDS Publication Classification (51) Int. Cl. A2.3L. I./226 (2006.01) (75) Inventors: Thomas Frank Hofmann, CD7C 69/45 (2006.01) Neufahrn (DE); Andreas A2.3L 2/56 (2006.01) Degenhardt, Erfstadt (DE) (52) U.S. Cl. ......................................... 426/534; 560/262 (57) ABSTRACT (73) Assignee: GIVAUDANSA, Vernier (CH) Provided are umami taste and savoury flavour enhancing compounds of formula (I) (21) Appl. No.: 13/389,020 (I) (22) PCT Filed: Aug. 20, 2010 (86). PCT No.: PCT/EP2010/06216O OH RI S371 (c)(1), (2), (4) Date: May 24, 2012 wherein R' is selected from 0 and OH, the dotted line repre senting a bond present when R' is 0, R’ is a hydrocarbon residue having 6 to 22 carbon atoms, (30) Foreign Application Priority Data comprising from 0-4 unsaturated carbon-carbon bonds. The compounds can be added to food products, beverages and Aug. 20, 2009 (GB) ................................... O914574.9 other consumable products. US 2012/02311 40 A1 Sep. 13, 2012 ORGANIC COMPOUNDS flavour of a composition, comprising at least one umami tastant, by adding to the aforementioned composition at least one compound of formula (I) 0001. This invention relates to compounds that are useful in the enhancement of umami taste and savoury flavour, and (I) to their use in compositions and consumable products that O contain umami tastants. 0002 Umami is one of the basic tastes and has been us R2 described as a savoury or meaty flavour.
    [Show full text]
  • Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread
    foods Article Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread Suphat Phongthai 1,2,*, Nuttapon Singsaeng 1, Rossarin Nhoo-ied 1, Thipubol Suwannatrai 1, Regine Schönlechner 3, Kridsada Unban 1, Warinporn Klunklin 1 , Thunnop Laokuldilok 1,2, Yuthana Phimolsiripol 1,2 and Saroat Rawdkuen 4 1 School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; ntp026@gmail.com (N.S.); rossarin.fern@gmail.com (R.N.-i.); tipubol2540@gmail.com (T.S.); karn039@gmail.com (K.U.); wklunklin@gmail.com (W.K.); thunnop.l@cmu.ac.th (T.L.); yuthana.p@cmu.ac.th (Y.P.) 2 Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai 50100, Thailand 3 Institute of Food Technology, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences, 18, 1190 Vienna, Austria; regine.schoenlechner@boku.ac.at 4 Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; saroat@mfu.ac.th * Correspondence: suphat.phongthai@cmu.ac.th Received: 18 June 2020; Accepted: 15 July 2020; Published: 16 July 2020 Abstract: Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two varieties of peanut were prepared using two commercial enzymes, Alcalase and Flavourzyme. The content of essential amino acids (30,290 mg/100 g) and hydrophobic amino acids (34,067 mg/100 g) of the peanut variety Kalasin 2 (KAC431) protein was higher than that of a common variety, Kalasin 1 (KAC1) (p < 0.05).
    [Show full text]