monosodiumglutamat

Monosodium glutamate (MSG) is the sodium salt of the amino acid glutamic acid. Its chemical formula is C5H8NO4Na and its molecular weight is about 169.11 g/mol. MSG appears as a white, crystalline, odorless powder and functions as a flavor enhancer that contributes the savory umami taste.

Uses and occurrence: MSG is widely used in processed foods, seasonings, soups, snacks, and restaurant dishes to intensify meaty, savory flavors. It is also present naturally in some foods as free glutamate, notably tomatoes, cheese, mushrooms, and certain fermented products.

Production and properties: MSG is produced commercially by fermentation of carbohydrates using microorganisms such as Corynebacterium glutamicum to yield glutamic acid, which is then neutralized with sodium to form monosodium glutamate. It is stable under typical cooking and storage conditions and is soluble in water.

Safety and regulation: In the United States, MSG is generally recognized as safe (GRAS) and is approved for use as a food additive. Regulatory agencies in many countries, including the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA), have concluded that MSG is safe for the general population at customary exposure levels. A small minority of individuals may experience short-lived symptoms such as headache or numbness after consuming large amounts, but evidence for a consistent adverse effect is limited. Labeling may be required in some jurisdictions.

Name variations and related terms: MSG is sometimes referred to as monosodium glutamate or sodium glutamate; many brands list it simply as “MSG” on ingredient labels.