we also learnt that there are artificial and natural flavourings. it enhances the flavour of the food. colourings also add colour to the food to make it look more attractive and appetizing-looking. but food flavourings can be harmful to our body TOO! wah, so patriotic! LOL. hehe. ok, it is harmful as some are unhealthy. we cannot eat food with lots of MSG always. yes, the food is more delicious, but it also does harm to our bodies if we eat it too much. oh god.so that's about it for our blog. if you have any comments about our blog, just keep it to yourself coz we don't want to hear it. just kidding! hahas. ok, laughing freaks signing off! peace!(don't support terrorism!)
too beautiful ; 19:55;
Vanilla flavouring:Flavouring preparations Other materials can have a flavouring effect.Essential oils and even fruit juices come into this category if they are used for their flavouring properties. They are obtained from animal or vegetable material by physical methods, enzymes or fermentation and are classified as natural.Vanilla extract is obtained from vanilla pods.Monosodium GlutamateMonosodium glutamate, MSG (E621) is a salt of glutamic acid, one of the building blocks that make up animal and vegetable proteins. It occurs in virtually all protein containing foods including meats, fish, vegetables and dairy products. Various cheeses, tomatoes, peas and mushrooms are among the foods richest in glutamate. Glutamate from our diet is a source of energy for the digestive system, and the human body itself produces around 48 grams of glutamate every day. Glutamate is found in abundance in mothers' milk, at levels about ten times that found in cows' milk. The glutamate naturally present in food and the glutamate derived from MSG are treated by the body in exactly the same way.yay! we found out some more. lol. now we really understand what MSG is about. -.-"
too beautiful ; 19:40;
hie again! it's these siao girls again. well, we found out more. it's these:It is said that there are basically five flavours namely sweet, sour, bitter, salt and savoury. What we experience as flavours is a combination of these with the odours. A flavour can in other terms be called the essence of food. Earlier it was considered that there are just four flavours. It was just in the recent years the fifth flavour, that of natural amino acid glutamic acid and certain nucleotides was observed. This flavour is best noticed in Monosodium Glutamate. The Japanese named this flavour umami and it was translated as savoury in English.so the two of us learnt that there were actually only 4 flavours. but they added another one. cool! haha. but we both knew that monosodium glutamate or better known as MSG, can do a lot of damage to our bodies. coz it is an artificial addictive. so... not good lah.
too beautiful ; 19:28;
hmm.. we are supposed to do on food flavourings. poor Qaisurah! she didn't know what are food flavourings. hahahahahaha!!! well, i don't know either. so we went to this website thingy and found this:Flavour is a biological perception, a sensation produced by a material taken in the Mouth. It is the aggregate of the characteristics of the material that produces the sensation of flavour. Flavour is perceived principally by the aroma receptors in the nose and taste receptors in the mouth. so we found out some. some only. well, maybe we will find some more. like duh! of course. well, later then. peace!
