Dear All,
I need some help.
Do you know if the monosodium glutamate E 621 is not allowed to be used in meat preparation in EC?
I am a little bit lost in Commission Regulation No 1129/2011 and according Part E from this Regulation: AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES where only few additives are mentioned for meat preparation.
I am not sure if the use of additives in meat is limited at this list or if this list is a guidance for some additives.
Thank you in advance.