You may know monosodium glutamate -- MSG -- as an additive found in many Asian cooking dishes, such as noodles and rice. This compound also is associated with causing negative symptoms when you eat foods that contain MSG, ranging from headaches to flushing to numbness. However, your own body manufacturers the chief amino acid contained within, known as glutamic acid. Although researchers suspect the extra sodium could be to blame for adverse symptoms, understanding MSG's basic properties can help you determine if you can safely consume it.
Molecular Formula
One of the key properties of MSG is its chemical structure, which Japanese Professor Kidunae Ikeda discovered at the turn of the 20th century, according to "The Guardian," London's daily newspaper. The chemical formula for the glutamic acid portion is C5H9NO4, which means there are five atoms of carbon, nine atoms of hydrogen, one atom of nitrogen and four atoms of oxygen. The components of carbon plus the NaCl salt that makes up the monosodium portion are why MSG is classified as an organic salt, according to the "Journal of Chemical Education."
Chemical Components
One component of MSG is glutamic acid, which is an amino acid the body naturally produces and one that can be found naturally in many foods. When broken down into smaller particles, typically through the cooking process, the glutamic acid becomes glutamate. Before MSG was commercially packaged, glutamate was present naturally in fermented soy, dried kombu seaweed, dried shrimp or bonito flakes, all traditionally used in Japanese cooking. In addition to glutamate, MSG has salt and water added to it, which is where the name "monosodium" comes from.
Flavor
The chief food benefit for MSG is that it adds flavoring to food, stimulating taste receptors on your tongue, which send a message to your brain that a food tastes satisfying. However, MSG's taste does not fall within typical flavor profiles, such as sweet, sour, salty, bitter or pungent; the taste has often been described as "meaty" and "weakly sour," according to the "Journal of Chemical Education."
Uses
Because many frozen, canned and processed foods can lose flavor over time, adding MSG helps to improve flavor and sustain it over time. Low- or non-fat foods also have MSG added to them because they can lose some natural flavors in the refining process. The MSG flavor also means it is added to medications and dietary supplements to prevent a bitter taste.
References
- MayoClinic.com; Monosodium Glutamate (MSG): Is It Harmful?; Katherine Zeratsky, R.D., L.D.; January 2010
- "Journal of Chemical Education"; Monosodium Glutamate Story: The Commercial Production of MSG and Other Amino Acids; March 2004
- "The Guardian"; If MSG Is So Bad for You, Why Doesn't Everyone in Asia Have a Headache?; Alex Renton; July 2005
- Yale Scientific; Is MSG Bad For You?; Renee Wu; April 2011
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