FOR WOMEN PANDERING TO AUSTRALIA’S DIETCHEMICAL MAY REVOLUTIONISE COUNTRY’S EATING HABITS

Greymouth Evening Star, 24 September 1949, Page 8

FOR WOMEN PANDERING TO AUSTRALIA’S DIETCHEMICAL MAY REVOLUTIONISE COUNTRY’S EATING HABITS

Lurking ion Australia’s dietary horizon is an odourless, colourless, and largely tasteless product which food experts say may promote a minor revolution in the country’s eating- habits. It is a chemica 1• known as, monosodium glutamate, a name which is not likely to become indelibly inscribed on the tablets, of the average housewife’s memory, states an article from a Sydney correspondent. Once a simple name is found for it, it is probably destined to become popular. Common salt would doubtless have a meagre public ..if it was known only by its chemical name sodium chloride. In its household form it' is made in 99 per cent, pure, white crystals. These crystals, which are similar in appearance to salt, are sprinkled over food before cooking or heating. Developed In Japan Oriyinally developed in Japan 35 years ago, monosodium glutamate is credited with making the gourmet’s dreams come true. It enriches the flavours -of. almost all foods. In America it is now reported to be achieving the status of a household commodity. Commonwealth Scietific and Industrial Research Organisation food experts in Sydney have been following overseas developments closely, but have net yet experimented with it. . , . A Marrickville firm, is now making small quantities of monosodium glutamate for the wholesale market. Sydney restaurateurs who have ex-

i perimented with it report consider'able success; ’ Australian Sources For the technical records, monosodium glutamate is described, as the sedium salt of the amino acid—glumatic acid, which occurs naturally in all vegetable and animal protein. It is made by hydrolysis of protein material. Australia’s position as a major wheat-producing country .means that wheat gluten can be a useful (if slightly expensive) source .of it. An early commercial form- of ' mcnosodium glutamate was known in Japan as “Aji-no-Moto,” which means, when translated, “the essence of taste.” This product contained many impurities, which gave it a strongly salty taste and a distinct caramel and gassy aroma; Purification eliminates all aroma and leaves only a' faint —and rather indefinable taste.