Monosodium glutamate

What Exactly Is Monosodium Glutamate (MSG)?

Monosodium glutamate, or MSG, is more than just a flavor enhancer—it’s a key ingredient in many of our favorite savory dishes. Imagine MSG as the secret sauce that makes your food taste even better. It’s found naturally in foods like tomatoes and cheese but can also be produced through various methods such as hydrolysis of vegetable proteins or bacterial fermentation, much like how vinegar is made from fermenting grapes.

The History Behind MSG

MSG was first prepared by Kikunae Ikeda in 1908. He discovered the umami taste while enjoying a bowl of dashi broth and isolated glutamic acid from seaweed, naming it ‘delicious taste.’ This discovery led to the creation of MSG as we know it today.

How MSG Is Used

MSG is commonly used in stock cubes, soups, ramen, and other savory dishes. It’s a flavor enhancer that intensifies umami taste, making your food more delicious. The US FDA has given MSG its generally recognized as safe (GRAS) designation, meaning it’s considered safe for human consumption.

The Controversy Surrounding MSG

Despite being widely used and deemed safe by regulatory bodies, MSG has faced a controversial history. In 1968, a letter to the New England Journal of Medicine coined the term ‘Chinese restaurant syndrome,’ linking MSG to symptoms like headaches and discomfort. However, numerous studies have shown no effects of MSG on these symptoms when consumed normally.

Research on obesity and asthma has also yielded mixed results, with current evidence not supporting a causal association between MSG and these conditions. The 1995 report from the Federation of American Societies for Experimental Biology found no evidence that MSG causes brain function changes or increases glutamate levels.

The Production Process

MSG can be produced through three methods: hydrolysis of vegetable proteins, direct chemical synthesis, and bacterial fermentation. As of 2016, most MSG worldwide is produced by bacterial fermentation in a process similar to making vinegar or yogurt. This method ensures that the product remains safe and effective for use in food.

Regulation and Labeling

Australia and New Zealand require MSG to be labeled in packaged foods, ensuring transparency for consumers. Pakistan banned Chinese salt containing MSG from food products in 2018 due to concerns over its safety. However, the first corporation to mass-produce MSG for consumers launched a campaign to combat the myth that MSG is harmful to people’s health.

MSG has various names including Monosodium glutamate, flavour enhancer E621, Accent, Aji-No-Moto, Tasting Powder, and Ve-Tsin. These different names can make it confusing for consumers, but understanding what MSG really is can help clear up any misconceptions.

In conclusion, MSG is a safe and effective flavor enhancer that has been used for decades. While it may have faced some controversy in the past, current research supports its safety when consumed normally. Understanding what MSG really is can help us appreciate its role in making our food more delicious without any unnecessary worries.