Seasoning powder: 98% not from meat or bones

The ratio of flavor enhancers E627 and E631 in Knorr, Maggi, and Aji seasoning powders is high, but the product labels do not specify, making consumers think that Knorr is sweet because of the marrow bones and tenderloin, and Maggi is sweet because of the chicken broth.Flavoring agents E627 and E621 as food additives, have no nutritional value.

Gradually replacing MSG, seasoning powder has become an indispensable spice in the meals of Vietnamese consumers.Malein recent years
However, how many smart consumers know this is an option to consider?

High proportion of super MSG in seasoning powder: 15 times higher

Knorr's ingredients clearly state that it contains flavor enhancers: E621, E627, E631, but many people do not know that these are MSG and super MSG, which have no nutritional value.

In 2007, the authors Nguyen Duc Thinh, Phan Nguyen Thi Trung Huong, Hoang Thi Nga, Tran Thi Anh Nguyet (Ho Chi Minh City Institute of Public Health) conducted a "Survey on the content of Di-sodium 5' - Inosinate (E631) and Di sodium 5'-guanylate (E627) in seasoning powders in Ho Chi Minh City" (Survey).

These two substances are now known as “super MSG”. Accordingly, the content of these two substances in seasoning powders is quite high, specifically:

Knorr has an E631 ratio of 1595.95 mg/kg; E627 is 3646.58 mg/kg.

In Maggi chicken powder E631: 3483.52mg/kg; E627: 4509.93mg/kg.

Maggi bone broth powder contains E631: 6785.20 mg/kg; E627: 7824.17 mg/kg.

Aji-ngon meat and bone seasoning powder has E631: 734.17mg/kg; E627: 23.86 mg/kg.

Adding two synthetic sweeteners E631 and E627 to seasoning powder will increase the sweetness. The usual ratio of these two substances to MSG is 1:10.

The European Community and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have set some standards for the content limits of these two substances in processed foods. Specifically, it must not exceed 500 mg/kg for each substance or both substances (according to the 95/2-EC standard) in food in 1995. Through the survey results of 22 product samples containing E627 and E631 in Ho Chi Minh City by the Ho Chi Minh City Institute of Public Health, the survey authors found that seasoning powders, when adding the above two flavor enhancers, are usually higher than 500 mg/kg.

Specifically, in Knorr products, these two substances are 3.19 to 7.2 times higher than the allowable level; Maggi chicken powder is 6.9 to 9 times higher; Maggi bone broth is 13.5 to 15.6 times higher.

Why do Europe allow these flavorings to be used, but in Vietnam they are not on the list of food additives?

This answer was analyzed by Dr. Nguyen Xuan Mai, former Deputy Director of the Ho Chi Minh City Institute of Public Health and Hygiene, with VTC News: The two flavor enhancers above are in the form of salt, so they are listed as E627 and E631, and are actually also in the list of additives allowed for use in food issued by the Ministry of Health in 2001, but in the form of acid and listed as 626 (guanylic acid) and 630 (inosinic acid).

Associate Professor, Dr. Phan Thi Suu (Vietnam Association for Food Safety Science and Technology) said: Although in Vietnam there are no specific regulations on the ratio of the above two flavor enhancers when added to food, seasoning powder is not yet in the list of additives allowed for use. However, these two substances have been allowed for use in Europe. It is expected that this year, these two flavor enhancers will be officially included in the list of allowed use by the Ministry of Health.

Speaking to VTC News reporter, Dr. Tran Quang Trung, Director of the Department of Food Safety and Hygiene (DFS), Ministry of Health said: Two salt-based flavor enhancers E627 and E631 have been added to the draft "List of additives allowed for use in food" that the DFS is seeking comments on.

The reason the Food Safety Department drafted the above list is because Decision No. 3742/2001/QD-BYT on "Regulations on additives allowed to be used in food" is no longer suitable for management practices and is not in harmony with international standards issued since 2001.

Many people have abused seasoning powder because they think it is extracted from tenderloin, marrow and bone marrow.

The ratio of flavor enhancers should be clearly stated.

Thus, many mothers who hear advertisements still think that Knorr seasoning powder is made from tenderloin and marrow bones, Aji seasoning powder is also delicious from stewed bones and Maggi from stewed whole chicken, so they happily and confidently buy it for their children to use regularly without knowing that their children are consuming a large amount of super sweet powder.

If you are a little more careful, just read the ingredients of Knorr seasoning powder or other seasoning powders, consumers can see that the extraction rate of bone marrow and meat only accounts for 2.0%.

It is very difficult to extract Knorr seasoning powder from marrow bones.

Thus, the remaining 98% of the seasoning powder is salt, flavor enhancer sodium glutamate E621 - MSG (monosodium glutamate), refined sugar and tapioca starch (contains SO2 < 150 ppm), meat flavor (contains eggs, soybeans and skimmed milk powder), fat, modified corn starch (e1442), flavor enhancer sodium guanylate (e627) and sodium inosinate.

Miwon seasoning is advertised as being made from pure pork, retaining the rich flavor of the meat while also being rich in nutrients, but in reality, only 1.8% of the ingredients are pork.

Similarly, the ingredients of Aji-ngon and Maggi seasoning powder also contain flavor enhancers E621, E631 and E627.

The ingredients in Maggi seasoning powder all contain super MSG.

Specifically, on the package of premium Maggi seasoning powder from stewed bones with 3 sweets: sweet meat, sweet bones, sweet marrow, the ingredients are listed: Iodized salt, flavor enhancer E621, sugar, tapioca starch, chicken powder and whole stewed chicken broth 21g/kg of product, chicken fat, other spices (garlic, pepper, turmeric), chicken flavor and synthetic meat flavor, flavor enhancers E631, E627.

The worrying thing is that even though it is allowed to be used, even experts cannot know how much of these super sweet substances are in a packet of seasoning powder. This is the matter that is worth discussing and needs to be clarified.

According to Dr. Bui Quang Thuat, Institute of Food Technology, flavor enhancers help food have a harmonious taste. However, they must be used within limits. Using this substance as a food additive requires clearly stating the ratio.

“It is true that seasoning powder manufacturers should clearly state the content of the ingredients. They should tell the truth about the ingredients they put in,” said Dr. Nguyen Xuan Mai.

According to VTCNews-M