MSG stands for monosodium glutamate. The use of MSG as a seasoning imparts a subtle savory taste that blends with and expands on other flavors. This taste is called umami, which is a unique fifth taste in addition to salty, sweet, bitter and sour. MSG is widely used in the food industry as a food additive. It may produce side effects in individuals sensitive to this chemical.
Discovery
MSG was discovered in 1907 by Kikunae Ikeda at the University of Tokyo. For more than 1,000 years, Asian cooks had been adding konbu (a tasty seaweed) to soup to enhance its flavor. Curious as to why the taste of konbu kelp was unique, Ikeda experimented with dried konbu and found it contained high amounts of glutamate. He isolated the glutamate, studied other forms of glutamate and found that as a salt, it contained the secret of food enhancement. He called this unique taste umami. MSG was first produced in Japan in 1909 and in the U.S. in 1917.
Properties
MSG is the sodium salt of glutamic acid. Glutamate is an amino acid necessary for brain function and metabolism. It is manufactured by the body, and in its free form (when it is not bound to other amino acids), it is found in nearly every protein food. Glutamate occurs naturally in potatoes, Chinese cabbage, soybeans, mushrooms, milk, mackerel, sardines, clams, prawns, seaweed and tomatoes, according to a 2009 study by Kenzo Kurihara published in "The American Journal of Clinical Nutrition." It is found in high concentrations in ripe tomatoes and Parmesan cheese. Although Ikeda identified MSG as the fifth taste, separate from the traditional four tastes of sweet, sour, bitter and salty, this view was not accepted internationally until interest was aroused in 1979 at the Joint U.S.-Japan Science Conference. Subsequent international research after 1982 confirmed umami as a separate taste with its own specific receptor in the body.
As a Food Additive
MSG has been used as a seasoning and flavor enhancer for decades by the food industry in canned vegetables, soups and processed meats. The Food and Drug Administration recognizes MSG as a food ingredient that is safe, but requires it to be listed on food ingredient labels.
Side Effects
Researchers have recognized that a small percentage of people are sensitive to MSG and have short-term reactions, although no scientific evidence has proven there is a link between MSG and various side effects reported to the Food and Drug Administration. These side effects include nausea, weakness, dizziness, headaches, muscular tightness, heart palpitations, sweating, flushing, numbness or tingling in the face or neck and chest pain. If you suspect you are sensitive to MSG, avoid consuming it by consulting food labels for its presence. MSG can also be listed under other names, such as yeast extract, caseinate, autolyzed plant protein, whey protein, hydrolyzed oat flour, textured protein, "natural flavors" and "flavoring."
References
- American Journal of Clinical Nutrition: Glutamate: From Discovery as a Food Flavor to Role as a Basic Taste (Umami)
- MSG Info: Umami: The 5th Taste
- International Glutamate Information Service: The Development of Umami
- Mayo Clinic: MSG: Is It Harmful?
- Oregon State University: College of Health and Human Sciences: Glutamate, Ammonium Glutamate, Monopotassium Glutamate
- Department of Nutrition and Exercise Science Bastyr University: Hidden MSG
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