Gehydrolyseerd eiwit
Ik kom steeds vaker de term
gehydrolyseerd eiwit op verpakkingen en minder de term MSG (smaakversterker). Ben je
dus gevoelig voor MSG wees dan op je hoede voor dit ingrediënt. Bij bepaalde mensen
kunnen deze stoffen oa hoofdpijn veroorzaken.
In Amerika mag een fabrikant op zijn
label gehydrolyseer plantaardig eiwit gebruiken ondanks dat deze tot 20% glutamaten kan
bevatten. Maar men mag zelfs de term "natuurlijke smaakstof" gebruiken.
Ron
Gehydrolyseerd plantaardig eiwit en
3-Monochloor-1,2-propaandiol (3-MCPD)
Ik zit vandaag een artikel over slechte
sojasaus te lezen waarbij men zoutzuur gebruikt om soja eiwitten om te zetten ipv de
klassieke en langzame manier van fermenteren te gebruiken. Waarschuwt een bedrijf in
Vietnam voor collega's die produkten maken met de kankerverwekkende stof 3-MCPD. Nooit van
gehoord dus even Googlen en zie ik dat mijn grote vriend "gehydrolyseerd plantaardig
eiwit" weer eens voorbij komt, deze smaakversterker waar ik al voor waarschuw blijkt
nog een gevaarlijk vriendje erbij te hebben die ontstaat bij het maken van dit eiwit. EU
weet dit blijkbaar maar consument en media dus niet, en ik ben de beroerdste niet :)
Soy sauce maker’s ad using blacklist ‘unhealthy’: industry
Last month the department had named 17 soy
sauce brands whose products contained excessive levels of 3-MCPD. To great public alarm
the media then discovered that the department had detected these high levels as long ago
as in 2001 but had remained tight-lipped. The department has been under fire since.
http://www.thanhniennews.com/business/?catid=2&newsid=29312
Over deze stof 3-MCPD
Deze stof wordt onder bepaalde
omstandigheden bij de productie van levensmiddelen gevormd, in het bijzonder bij de
behandeling van ruwe eiwitten met zoutzuur voor de productie van "gehydrolyseerd
plantaardig eiwit". Door aanpassingen in de productieprocessen is de afgelopen jaren
een aanzienlijke verlaging van 3-MCPD in deze producten bereikt. Aangezien het om een
kankerverwekkende stof gaat, moeten de grenswaarden zo laag zijn als redelijkerwijs
mogelijk is.
http://europa.eu/scadplus/leg/nl/lvb/l21115k.htm
3-MCPD (3-monochloropropane-1,2-diol) is a
chemical which may be formed in foods by the reaction of chloride with lipids, the latter
often being present only in trace amounts. It is the most commonly found member of a group
of chemical contaminants known as chloropropanols. It can occur in foods and food
ingredients at low levels as a result of processing, migration from packaging materials
during storage, or in domestic cooking. 3-MCPD has been shown to be a carcinogen in
laboratory animal studies and the European Commission’s Scientific Committee on Food
(SCF) originally classified 3-MCPD as a genotoxic carcinogen with the recommendation that
its presence in foodstuffs should be reduced to an undetectable level. More recent
evaluations by the SCF and other expert committees have concluded that there is a lack of
evidence of in vivo genotoxicity and that a threshold-based approach for deriving a
Tolerable Daily Intake (TDI) would be appropriate. The SCF have proposed a provisional TDI
level of 2µg/kg body weight/day for the amount of 3-MCPD that can be consumed daily over
a lifetime without appreciable harm to health. There is European food legislation which
imposes maximum levels for 3-MCPD in hydrolysed vegetable protein and soy sauce.
http://www.ifst.org/uploadedfiles/cms/store/ATTACHMENTS/3mcpd.pdf
Duits onderzoek naar levensmiddelen die
3-MCPD bevatten
http://www.lebensmittel.org/lebensm/mcpd.htm
3-MCPD is one of a group of chemical
contaminants known as chloropropanols. It
was first identified as a contaminant of acid-hydrolysed vegetable protein (acid-HVP),
an ingredient which for many years has been used to flavour savoury foods such as
soups, prepared meals, savoury snacks, gravy mixes and bouillon cubes. Although
3-MCPD levels in acid-HVP are now significantly lower than those originally found in
the 1980s,1-3 subsequent work by both the JFSSG and the UK food industry has
indicated4,5 that the contaminant can also occur in several other foods and ingredients
as a result of processing, storage conditions or migration from certain food contact
materials. Studies have also shown6 that elevated levels of 3-MCPD can occur in some
types of cooked products. A
http://www.foodstandards.gov.au/_srcfiles/3-monochloropropane
-1-2-diol_in_foods.pdf
Oud persbericht Consumentenbond
De
Consumentenbond waarschuwt tegen kankerverwekkende ketjap. Volgens de bond heeft de
Keuringsdienst van Waren de importeurs van enkele van deze Aziatische sauzen inmiddels van
de gevaren op de hoogte gesteld, maar hebben kopers de ketjap mogelijk nog in de kast
staan. Het gaat om een aantal minder bekende merken ketjap, die de kankerverwekkende stof
3-MCPD bevatten. Bij testen werden waarden tot 5000 maal de toegestane aangetroffen. Het
gaat om de sauzen: Chuew Huad Seasoning Sauce yellow label, Golden Mountain Soy Bean
Sauce, Tung Chun sojasaus blue label en Tung Chun sojasaus yellow label
Onrust over veiligheid sojasaus
De Keuringsdienst van Waren nuanceert het
rumoer dat internationaal is uitgebroken over sojasaus. Australië en Nieuw-Zeeland hebben
zich vrijdag aangesloten bij de Britse waarschuwing tegen sojasaus. De Britse Food
Standards Agency (FSA) heeft in verschillende merken te hoge concentraties
kankerverwekkende stoffen aangetroffen.
http://www.missethoreca.nl/web/horecanieuwsbericht/
onrustoverveiligheidsojasaus.htm
Hydrolyzed vegetable
protein" is permitted to be listed on the label without a mention that it may contain
up to 20 per cent MSG.
The Food and Drug Administration (FDA)
regulates the labeling requirements of food products in the United States. Packaged food
products are required by law to have their ingredients printed on the package and listed
in descending order of predominance.
If MSG is added to a food product during
its processing, it will be listed on the label. However, "hydrolyzed vegetable
protein" is permitted to be listed on the label without a mention that it may contain
up to 20 per cent MSG.
Hydrolyzed vegetable protein (protein
hydrolysate) is classified by the FDA as a natural flavoring. Therefore, a packaged food
item might specify "natural flavoring" in its list of ingredients without
mentioning that the natural flavoring consists of hydrolyzed vegetable protein -- which
contains MSG.
http://www.findarticles.com/p/articles/mi_m0876/
is_2001_Wntr/ai_75705628
Hydrolyzed vegetable protein =
MSG
Glutamates can be produced by
fermentation of starches or sugars, but also by breaking the bonds between amino acids in
proteins, leaving free amino acids. This process is done by heat or by enzymes, and is
called hydrolyzing because the bonds are broken by adding water.
When proteins are broken down into their
constituent amino acids, the result can contain as much as 20 percent glutamates. This is
why hydrolyzed vegetable protein is often listed as an ingredient in foods, to give them a
meaty or savory flavor.
http://sci-toys.com/ingredients/msg.html
Gehydrolyseerd eiwit en
Monosodium Glutamaat MSG
(smaakversterker) veroorzaken hoofdpijn
MSG and hydrolyzed vegetable protein
induced headache: review and case studies.
Scopp AL.
Northern California Headache Clinic,
Mountain View 94040.
Monosodium glutamate (MSG), an
established headache trigger, has become far more prevalent in canned, packaged and
prepared foods over the past decade. The presence of MSG in food may be difficult to
detect since the terms "natural flavor," "flavoring," or
"hydrolyzed vegetable protein (HVP)," all may appear on food labels to refer to
MSG, according to current FDA food labeling codes. HVP typically contains 10-30% MSG. Case
studies are presented in which the elimination of all food sources of MSG resulted in
decreased headache frequency. Information and food lists helpful in identifying dietary
MSG and HVP are presented. When patients are put on an MSG-free trial diet, attention
needs to be given to identification of the wide variety of foods containing MSG and HVP.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=
Retrieve&db=PubMed&list_uids=2030071&dopt=Abstract
