MSG is a food additive used to add umami flavor to dishes, commonly found in Asian cuisine. It is created through the combination of sodium and glutamate and can be extracted from foods or produced through fermentation. It enhances savory flavors and is self-limiting. While the FDA considers it safe, some individuals may be sensitive to it.
Monosodium glutamate (MSG) is a food additive used to add umami flavor to dishes. It is created through the combination of sodium and glutamate and is found in many processed foods but can also be used at home. This additive is most common in Asian dishes.
Created by combining sodium and glutamate, MSG is a white, crystalline solid, very similar to salt. It is sometimes made by extracting glutamate from foods, such as seaweed, which are high in protein. Another more common production method is fermentation, which produces larger quantities more quickly than extraction.
Glutamate, an amino acid found naturally in many protein-containing foods, is the major active component of monosodium glutamate. Although glutamate is found in many foods, it is often bound to other amino acids in protein molecules and, therefore, does not improve flavor. Less often, glutamate is found in foods in its free, unbound form. Foods like tomatoes and mushrooms have unbound glutamate molecules, and for this reason, these foods are often used to enhance flavors.
When added to savory foods, MSG adds a meaty or soupy flavor. In Japan this taste is known as umami and is considered the fifth taste, in addition to sweet, sour, salty and bitter. It’s also a way to enhance the existing flavors of food.
Only certain foods benefit from the addition of monosodium glutamate. It can enhance or improve the taste of salty and sour aromas, but produces little or no improvement in sweet or bitter aromas. For this reason, it’s typically only added to soups, meats, gravy, and other savory foods. MSG is self-limiting, meaning that after a certain amount is added, no extra flavor can be produced by adding more. Typically, a half teaspoon of MSG is used to flavor a pound of meat.
Although usually found in processed foods, MSG can also be purchased for use in home cooking. It can be added to anything from chili to eggs to guacamole. Only a very small amount should be used, adding only a pinch or dash at a time. Some avoid using MSG in foods with naturally high levels of glutamate, such as tomato paste and Parmesan cheese. Also, the amount of salt in the dish should be reduced when MSG is added.
Although the United States Food and Drug Administration (FDA) states that monosodium glutamate is safe for consumption, some individuals are sensitive to it. Symptoms such as flushing and sweating, nausea, numbness, weakness and heart palpitations have been reported. Headaches have also been known to occur, and some people with severe asthma find their symptoms worsen after consuming MSG.
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