Monosodium Glutamate Facts

Monosodium glutamate (MSG) has been used to enhance the flavor of food for more than 100 years. It was originally synthesized by Japanese biochemist Kikunae Ikeda in 1908 after he realized that the Japanese broth called dashi (a basic stock made with seaweed and dried fish) had a meaty flavor that had not yet been identified. He called this flavor umami, which can be translated as "delicious taste" and set about synthesizing the main source of it. The basic sensory function of MSG is attributed to its ability to enhance savory taste-active compounds when added in the proper concentration

MSG, which first hit the market in 1909, is today created by bacterial fermentation in a process similar to that used in making yogurt.

Monosodium glutamate added to foods produces a flavoring similar to the glutamate that occurs naturally in foods. It acts as a flavor enhancer and adds a fifth taste, called umami, which is best described as a savory, broth-like or meaty taste.

In the European Union, monosodium glutamate is classified as a food additive (E621) and regulations are in place to determine how and when it can be added to foods. Typically, monosodium glutamate is added to savory prepared and processed foods such as frozen foods, spice mixes, canned and dry soups, salad dressings and meat or fish-based products. In some countries, it is used as a table-top seasoning.

Scientific studies have not shown any direct link between monosodium glutamate and adverse reactions in humans. The US Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. While a popular belief holds that large doses of MSG can cause headaches and other feelings of discomfort, in controlled studies scientists have been unable to consistently trigger reactions. MSG has been used for more than 100 years to season food, with a number of studies conducted on its safety. International and national bodies governing food additives currently consider MSG safe for human consumption as a flavor enhancer.

MSG contains about one third of the sodium of table salt and is used in smaller amounts.

Children metabolize glutamate in the same way that adults do and monosodium glutamate is safe for children. In fact, human breast milk contains ten times more glutamate than cow’s milk.

When added to food, MSG provides an umami-rich flavor boost that regular table salt doesn't, even though MSG contains sixty percent less sodium than table salt, and many people cook with it regularly (it is sold under the brand name Accent). While it doesn't have much of a flavor on its own, when added to other foods it blends, balances, and rounds out the other flavors that are present.

MSG does not occur naturally in whole foods, so you do not have to worry about it in fruits and vegetables.

The human body also produces glutamate and it plays an essential role in normal body functioning.

MSG Facts

It is a common misconception that monosodium glutamate (MSG) is bad and must be avoided. That is not exactly true, MSG is a naturally occurring substance found in foods like tomatoes, mushrooms, and more. It was first isolated and presented in pure powder form in 1909 and is a flavor enhancer that excites the fifth taste sense umami, like sugar enhances sweet.

Most good chefs use natural MSG by using tomatoes or mushrooms, etc., but many will also use the powder directly. MSG does not make you ill. It is found in seasonings, chips, many fast-food and pre-packaged foods, and sauces.

Salt

Saltiness is one of the five primary basic tastes the human tongue can detect. Those five tastes being: salt, bitter, sweet, sour, and umami (it is from glutamic acid, which is found in many foods, particularly some meats, and is the basis of the flavor enhancer monosodium glutamate, also known as MSG).

Extra salt has other effects, beside simply making things more salty it helps certain molecules in foods more easily release into the air, thus helping the aroma of the food, which is important in perception of taste.

Adding a bit of salt will also decrease the bitter taste perception in food, which is why it is often sprinkled on grapefruit.

Salt does not suppress sweet or sour flavors as with bitter flavors, but balances out the taste by making the perceived flavor of sugary candies or lemons, less one dimensional.