What Is MSG?
Overview
Monosodium glutamate, or MSG, is a flavor enhancer that many people use to make foods taste more savory and appealing. It is a type of salt made from glutamic acid, an amino acid found naturally in many foods and in the human body. You can find MSG in packaged foods, restaurant dishes, and as a common ingredient in cuisines such as Chinese and Japanese.
Some people have questions about MSG and whether it is safe to eat. The U.S. Food and Drug Administration (FDA) says MSG is generally recognized as safe for most people, though a small number may be sensitive to it. Learning how MSG is used and what it does can help clear up confusion and make choosing foods easier.
What Is Monosodium Glutamate?
Monosodium glutamate, or MSG, is a common food additive that boosts savory flavors in many dishes. It is closely related to glutamic acid, a nonessential amino acid that occurs naturally in many foods.
How MSG Was Discovered
In 1908, Japanese scientist Kikunae Ikeda discovered MSG. While studying kombu, a type of seaweed used in Japanese cuisine, he noticed the seaweed broth had a unique savory taste. This taste is now called “umami,” which means “pleasant savory taste” in Japanese. Ikeda isolated the compound responsible for this flavor and identified it as glutamic acid. He then created a stable salt form called monosodium glutamate.
Using a simple fermentation process, Ikeda produced MSG in larger quantities. Today, manufacturers make MSG through bacterial fermentation using starch, sugar beets, or molasses. This process makes MSG widely available for use in foods like soups, broths, and gravies.
Natural Occurrence in Foods
Glutamate occurs naturally in many foods—sometimes in very high amounts. For example, parmesan cheese, tomatoes, mushrooms, and soy sauce are all rich in naturally occurring glutamate. Many meats and vegetables also contain glutamic acid or its salt forms. Here’s a list of some foods that naturally contain glutamate:
- Parmesan cheese
- Tomatoes
- Mushrooms
- Soy sauce
- Broths and gravies
- Meats
- Some vegetables
When foods contain glutamate, it enhances their savory or umami taste. Both naturally occurring glutamate in foods and added MSG work the same way—they trigger umami receptors on the tongue. This is why cooks use MSG to make foods taste richer and more flavorful, especially in soups, processed foods, and restaurant dishes.
How MSG Works as a Flavor Enhancer
Monosodium glutamate, or MSG, is a food additive that brings out the umami flavor in many foods. Umami is known as the fifth basic taste, alongside sweet, sour, bitter, and salty. Flavors like savory broths, tomatoes, mushrooms, and Parmesan cheese have natural compounds similar to MSG.
When you add MSG to food, it binds to taste receptors for glutamate on the tongue, which sends signals to the brain to register a rich, savory taste. This effect helps food taste fuller and more satisfying. Foods with MSG often have a more intense umami flavor, making soups, sauces, canned vegetables, processed foods, and packaged snacks taste better.
How MSG Enhances Flavor
- Mimics natural glutamate found in umami-rich foods.
- Binds to taste receptors.
- Increases salivary secretion, making flavors more noticeable.
- Enhances the savory taste without adding salt.
| Common Foods with MSG |
|---|
| Canned vegetables |
| Sauces (like soy sauce) |
| Packaged foods |
| Hydrolyzed vegetable protein |
| Yeast extract |
| Autolyzed yeast |
| Processed meats |
Food companies use MSG in snacks and fast food to boost flavor. It helps reduce sodium in certain foods without sacrificing taste. Food labels may list MSG under names like “flavor enhancer,” “E621,” or as part of ingredients such as hydrolyzed vegetable protein and yeast extract. Many kitchens and restaurants use MSG as a common food additive.
Dietary Sources and Food Labeling
MSG, or monosodium glutamate, is found in many foods. People use it to enhance flavor in both restaurant meals and packaged foods. Many processed foods, like chips, seasonings, and instant noodles, list MSG as an ingredient. Common dietary sources of MSG include:
- Chinese food
- Soups and broths
- Meats and deli products
- Canned vegetables
- Cheese and processed cheese products
- Soy sauce and other sauces
- Packaged foods
- Mushrooms and some vegetables (naturally occurring)
MSG sometimes appears under other names on food labels. Look for terms like monosodium glutamate, E621, or simply “glutamate.” Other flavor enhancers, such as monopotassium glutamate or calcium glutamate, can also act like MSG. Foods containing MSG often have higher sodium content. This matters for people watching their salt intake. However, MSG itself contains less sodium per serving compared to table salt.
Some products use labels like “No MSG added” or “MSG-free.” These labels mean that the manufacturer did not directly add MSG, but the food may still have natural glutamate from ingredients like cheese or tomatoes. Here are ingredients that may contain MSG or glutamate:
| Ingredient Name | MSG/Glutamate Content |
|---|---|
| Monosodium Glutamate | Always contains MSG |
| Hydrolyzed Vegetable Protein | Can contain glutamate |
| Soy Protein Isolate | Can contain glutamate |
| Autolyzed Yeast Extract | Can contain glutamate |
Carefully reading food labels helps you spot MSG and related additives. Many sauces, broths, and snack foods are likely to contain some form of glutamate.
Health Effects and Safety of MSG
Monosodium glutamate (MSG) appears in many foods as a flavor enhancer. The U.S. Food and Drug Administration (FDA) considers MSG to be “generally recognized as safe” (GRAS). Some people may report mild reactions after eating large amounts of MSG. This sensitivity is sometimes called MSG Symptom Complex or Chinese Restaurant Syndrome. Symptoms might include:
- Headache
- Flushing
- Sweating
- Feeling nauseous
- Chest pain
Usually, these symptoms are mild and go away on their own. They are rare and often happen only when someone eats large amounts of MSG without other food. A very small group of people may be more sensitive to MSG. Some cases of asthma attacks have been reported. However, research shows that most people do not face serious health risks from eating MSG in normal amounts.
Food safety groups, including the FDA, have found that MSG does not cause long-term health problems. There is no strong evidence linking MSG to weight gain, brain damage, or severe allergic reactions.
| Claim | Supported by Evidence? |
|---|---|
| MSG is toxic | No |
| MSG causes severe illness | No, except rare sensitivity |
| MSG safe in small amounts | Yes |
| MSG triggers asthma often | Very rare |
MSG in Cooking and Culinary Use
Monosodium glutamate, or MSG, is used around the world to make foods taste better. It acts as a flavor enhancer and brings out the savory taste called umami. Many cooks add MSG to dishes like soups, gravies, and sauces to improve depth and richness.
It is common in Chinese food, where it gives meals a strong, satisfying taste. In Japanese cuisine, MSG is often added to broths or used in snacks. MSG is also used in fast food and processed foods. Some popular products that may contain MSG include:
| Food Type | Where MSG May Be Used |
|---|---|
| Soups | Packaged soup mixes, ramen |
| Gravies | Instant gravy packets |
| Sauces | Soy sauce, seasoning blends |
| Snacks | Chips, flavored crackers |
Restaurant chefs use MSG for consistency and to highlight specific flavors. It can help balance mild or bitter ingredients. MSG is easy to use in home cooking. Only a small amount is needed to notice a change, and it dissolves quickly in water-based foods. The U.S. Food and Drug Administration considers MSG safe to eat in normal amounts. People can check product labels or ask restaurants if they want to avoid it.
Sodium Intake and Comparison With Other Additives
Many people confuse monosodium glutamate (MSG) with table salt (sodium chloride) because both contain sodium. However, MSG has much less sodium by weight than table salt. Here is a quick comparison of sodium content:
| Additive | Sodium per 100g |
|---|---|
| Table Salt | 39.34 grams |
| MSG | 12.28 grams |
This table shows that MSG contains about one-third the sodium of table salt. Using MSG for flavor can help reduce overall sodium intake without making food taste bland. Food makers often add MSG to lower sodium in products like soups, snacks, and sauces. MSG brings out the umami flavor, so people may not notice if less salt is used.
Other additives, such as yeast extract or hydrolyzed vegetable protein, also boost flavor. However, MSG remains one of the most studied and popular options for enhancing flavor with less sodium. Using MSG can be a practical way to manage sodium consumption while keeping food flavorful.
