Gehydrolyseerd eiwit in voeding


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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 ingrediŽnt. 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 2Ķg/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. AustraliŽ 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

 

 

 


 


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