Formula for Monosodium Glutamate

Monosodium glutamate (MSG) is the flavor-enhancing sodium salt of glutamic (amino) acid. Once made from wheat gluten, MSG is now produced by a gluten-free fermentation process.

Chemical Structure

Chemically, glutamic acid has two acid groups. In MSG, however, only one of those is neutralized with sodium. Two "optical isomers" exist, a dextro and a levo (right and left light-rotating), but it is the levo only (L-glutamate) that exists in nature and is used as a flavor enhancer.

Original Source

Originally, dietary MSG came from kombu, a Japanese kelp. In 1908, purified glutamate was successfully isolated from kombu.

MSG--A Unique Flavor?

Besides sweet, salty, sour and bitter, studies reveal a fifth taste stimulus called "umami," described as a pleasant savory taste, is imparted to foods by MSG.

Health Concerns

The Food and Drug Administration maintains that MSG, consumed in the amounts typically found in food, is generally safe, while acknowledging that some people may experience short-term reactions to it, such as headache or flushing.

Advisory

Online information about MSG is strongly polarized, requiring discerning evaluation.

References

• Journal of Neuroscience--The Taste of Monosodium Glutamate: Membrane Receptors in Taste Buds
• Mayo Clinic--Nutrition and Healthy Eating
• Cornell College--The Monosodium Glutamate Story

Resources

• China's True Dash of Flavor