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Is monosodium glutamate E 621 allowed in meat preparation in EC?

Started by , Nov 16 2014 10:53 AM
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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.

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I made some progress in this direction and I have another related question:

 

Do you know the difference between ingredients and processing aids?

Let's say that I'll keep the meat in a solution made from water and a mix of spices. One ingredient from this mix will become an ingredient in my finish product or a processing aid?

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