Here is the ingredients list:

Chicken meat & natural chicken juices
Salt
Chicken fat
Sugar
Hydrolyzed proteins
dried whey,
malodextrin,
natural flavors
Yeast extract
Corn oil
Potato starch
Disodium Inosinate
Disodium Guanylate
Calcium Lactate
Soy Lecithin
Lactic Acid
Dextrose
Vegetable color


So, are there any msg subsitutes here?
...fred

kuvasz guy wrote:
> Here is the ingredients list:
>
> Chicken meat & natural chicken juices
> Salt
> Chicken fat
> Sugar
> Hydrolyzed proteins
> dried whey,
> malodextrin,
> natural flavors
> Yeast extract
> Corn oil
> Potato starch
> Disodium Inosinate
> Disodium Guanylate
> Calcium Lactate
> Soy Lecithin
> Lactic Acid
> Dextrose
> Vegetable color
>
>
> So, are there any msg subsitutes here?

Not substitutes, as such, but several that contain trace
glutamates created in processing. Hydrolyzed proteins,
maltodextrin, dried whey, yeast extract and maybe natural
flavors. The disodiums are often used to heighten the
effects of glutamates.

We're using MSG as the universal descriptor here and it's
not quite correct. There are other glutamates and there's
also glutamic acid that can be found in foods.

Pastorio

Bob (this one) wrote:
\>
> We're using MSG as the universal descriptor here and it's
> not quite correct. There are other glutamates and there's
> also glutamic acid that can be found in foods.
>
> Pastorio

Thanks, had a hunch that might be the case as I was typing this up.
Makes a pretty good case for home made, doesn't it?

...fred

kuvasz guy wrote:
> Bob (this one) wrote:
> \>
> > We're using MSG as the universal descriptor here and it's
> > not quite correct. There are other glutamates and there's
> > also glutamic acid that can be found in foods.
>
> Thanks, had a hunch that might be the case as I was typing this up.
> Makes a pretty good case for home made, doesn't it?
>
Depends what you're after. My grandmother used to add MSG to her
homemade chicken stock. Made it even more delicious. -aem

aem wrote:
> >
> > Thanks, had a hunch that might be the case as I was typing this up.
> > Makes a pretty good case for home made, doesn't it?
> >
> Depends what you're after. My grandmother used to add MSG to her
> homemade chicken stock. Made it even more delicious. -aem

Sure... I can handle the trace amounts, but I've had adverse reactions
to larger quantities... My comment was aimed more along the lines of
knowing and being able to pronounce the names of the items that go into
your dish... In this case, although I knew chicken was the primary
item in the minors, I hadn't given much thought to the other
ingredients.

...fred