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Once the hydrolysis is complete, the sugars are subjected to fermentation, which is the heart of the MSG manufacturing process. A selected strain of bacteria, typically *Corynebacterium glutamicum*, is introduced to the sugar solution. This specific bacterium is non-pathogenic and renowned for its ability to convert sugars into amino acids, particularly glutamic acid. Under optimal conditions, including temperature and pH control, the bacteria metabolize the sugars and produce glutamic acid as a byproduct.

How do we know food contains food additives?

Sodium carbonates (E500) play a vital role in modern food production, affecting everything from the basic texture of baked goods to the stability and flavor of emulsified sauces. As consumers become more aware of food additives and their functions, understanding the role of E500 becomes essential. Recognizing that these additives are not merely fillers or preservatives but pivotal components that enhance our everyday food experiences helps demystify the complexity of food manufacturing. With ongoing research and regulatory oversight, the food industry continues to utilize E500, ensuring that products remain safe, enjoyable, and consistent in quality.

1. Thickening Agent Dextrins can enhance the texture of sauces, soups, and gravies. They provide a smooth and creamy consistency without imparting a strong flavor.

E476 is considered safe for consumption when used within established guidelines. Regulatory bodies such as the European Food Safety Authority (EFSA) have reviewed its safety and approved its use in food products. However, as with any food additive, it's essential for consumers to remain informed about the ingredients in their food and to understand any potential sensitivities or allergies.