At 02:38 PM 3/1/01 -0500, Norm Skrzypinski wrote:
<snip>
>
>Hydrolysis of a protein is the process of breaking down its structure by
>using water, heat and an acid to produce a mixture of amino acids,
>including glutamate (MSG). This is easy to duplicate in the kitchen when
>making soups, stews and reduced sauces which require long cooking times.
>The addition of acid foods such as tomatoes, lemon juice or vinegar speeds
>up the hydrolysis. In commercial production, this process goes very

Makes me think that without the acid, at the very least naturallly formed
MSGs might be far less concentrated than adding the acids?

Dianne