As its name implies, it will make your cooking more delectable. Maybe its not true if your a cooking newbie but such thing is not necessary for a cooking master. Its like the flavor enhancer MSG of Ajinomoto but this Magic Sarap contains more. Lets find out.
Iodized Salt. Obviously, its a salt enriched with iodine. It is used to fight iodine deficiency. Government mandated its use for food preparations.
Monosodium Glutamate. A sodium salt of the naturally occurring non-essential amino acid glutamic acid. Use as a food additive and is commonly marketed as a flavour enhancer. Monosodium glutamate include Ajinomoto, Vetsin, and Accent. It was once predominantly made from wheat gluten, but is now mostly made from bacterial fermentation. It has the so called umami taste. MSG is perfectly safe according long series of studies.
Sugar. The popular table sugar from sugar cane. The standard for industry use is the white or refined sugar. It can be brown sugar or sugar substitute if properly specified.
Chicken Fat. It is a by product of chicken processing. Noted for being high in linoleic acid, an omega-6 fatty acid. Linoleic acid levels are between 17.9% and 22.8%. Don’t be confused. Omega-6 tend to promote heart disease, a reverse effect of omega-3 fatty acid.
Flavor Enhancer. A general term. Anything added to food which helps improve flavor. Its too many, it can be natural or synthetic.
Garlic. Popular as everyday cooking spice. Its flavor may vary in intensity and aroma with the different cooking methods. Often paired with onion, tomato, or ginger.
Onion. A spice used as seasoning in cooking. Slicing onions gonna make you cry.
Spices. Again its a general term. I cannot guess it one by one. According to wikipedia, a spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring.
Natural and Nature Identical Flavors. For the third time, its a general term. According BFAD it refer to flavor preparations composed of substances derived from plant/animal products and/ or chemically synthesized substances whose significant function in food flavoring rather than nutritional.
Egg Powder. Fully dehydrated eggs made by spray drying. A similar method used in powdered milk. Using powder rather than fresh eggs is very convenient in shelf stable food preparations.
Meat Powder. Dehydrated and ground meat. It function as flavoring.