Msg: the Truth Behind the Preservative

Monosodium glutamate, more commonly referred to MSG, is a popular food additive known for its flavour enhancing properties. The main component in MSG, glutamic acid, is a naturally occurring amino acid found in the human body as well as many different meats and vegetables. Oriental cooks unknowingly discovered the flavourful uses of glutamic acid thousands of years ago. They found that many foods tasted better when cooked in the savoury broth from a seaweed plant known as Laminaria japonica. In 1907, a professor at the University of Tokyo isolated the high levels of glutamic acid within this strain of seaweed in the form of a crystalline glutamic acid salt. This salt, monosodium glutamate, was then patented and manufactured worldwide as the ultimate flavour enhancer. This paper seeks to explore the flavoursome benefits of using MSG in food preparation while addressing the many health risks associated with its ingestion.

The main benefit associated with MSG is its ability to boost the flavour of meats, seafood and vegetables. Widespread taste panel studies indicate that food spiced with an amount of MSG equivalent to 0.1-0.8 percent of its total weight significantly enhances the natural flavours. This bodes well for the food production and restaurant industries that frequently prepare a variety of food with MSG. More pronounced flavours allow for substantial cost savings as less food is needed to achieve the same tastes. The overall versatility of this flavour enhancer is another benefit. MSG elicits a broth-like, meaty taste which is complimentary to a wide variety of foods. The distinct bouillon flavour of MSG, also known as “umami”, is so popular in Asian and European countries that it is often referred to as the fifth flavour sensed by the taste buds. Lastly, when MSG is formulated into a flavouring salt, it is very easy to cook with. It is sold as a white, crystallized powder that blends easily and can be incorporated into food that is raw or cooked....