Monosodium glutamate
Monosodium glutamate
Monosodium glutamate (MSG) (/ˌmɒnoʊˈsoʊdiəm ˈɡluːtəmeɪt/), also known as sodium glutamate, is a flavor enhancer commonly added to Chinese food, canned vegetables, soups, and processed meats. It is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.
Etymology
The term "monosodium glutamate" is derived from its chemical structure, which consists of sodium (mono-sodium) and glutamic acid. The term "glutamate" in its name refers to glutamic acid, a non-essential amino acid that is widely present in natural foods.
History
Monosodium glutamate was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG was subsequently patented by Ajinomoto Corporation of Japan in 1909.
Usage
MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.
Health effects
While many studies have failed to show a link between MSG and these symptoms, the use of MSG remains controversial. The U.S. Food and Drug Administration has classified MSG as a food ingredient that's "generally recognized as safe," but its use remains controversial. For this reason, when MSG is added to food, the FDA requires that it be listed on the label.
Related terms
External links
- Medical encyclopedia article on Monosodium glutamate
- Wikipedia's article - Monosodium glutamate
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