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Maggi Seasoning Sauce

Maggi Sauce Characteristics
Maggi Seasoning Sauce is very popular in Asian cuisine. In Thailand, it is very common to find a bottle of Maggi Sauce on the table in a restaraunt. Maggi Seasoning Sauce was formulated by Julius Michael Johannes Maggi, born on October 9, 1846 in Frauenfeld, Switzerland, the oldest son of an immigrant Italian and a Swiss national. In 1863 he developed made the world's first Hydrolyzed Vegetable Protein (HVP) which became the basis of his Maggi Seasoning and convenience food products.

HVP is now widely used in the food industry as a savory flavoring agent to bring out the natural flavors in food. A chemical process called acid hydrolysis breaks down protein into amino acids from various food sources (corn, wheat, soybeans, cottonseed). Food scientists discovered that the protein in certain vegetables could be broken down and re-arranged to simulate the taste of meats. While there are numerous variations, generally, two basic types of HVP are used: light, which is used in poultry, pork, and vegetable products, and dark, which is used in broths, sauces, gravies, meats, stews. Many foods contain HVP, including processed foods such as bouillon, soup, sauce mixes, gravy, crackers, chips, instant soups, processed meat, frankfurters.

Ingredients are: water, salt, wheat gluten, wheat, sugar, wheat bran, acetic acid, caramel color, artificial flavor (I always wonder what the heck "artifical flavor" is!), disodium inosinate, disodium guanylate, dextrose monohydrate, and yeast.

Maggi Seasoning Sauce is so tasty that only a few drops are needed to add flavours to your food. Maggi Seasoning Sauce accents the flavor of food without adding a strong taste of its own. It is suitable for cooking fish, meats, seafoods, and vegetables to enhance the flavours.

If it can't be found at all, then mix a little Worcestershire sauce with an equal volume of dark soy sauce. The taste isn't quite the same, but it will do.

Maggi merged with Nestle in 1947.


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