Mono Sodium Glutamate

Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an amino acid naturally found in many foods. It is produced commercially through the fermentation of carbohydrates, such as from corn or sugarcane, by a process similar to that used for making yogurt or vinegar.

MSG is a flavor enhancer that adds an umami taste, which is savory and meaty. Manufacturers add it to processed foods like seasoning mixes, broths, canned goods, and savory snacks to boost their flavor profile.

MSG is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. Some individuals report sensitivity to MSG, experiencing symptoms like headaches or flushing, though controlled studies have not consistently linked these symptoms to MSG consumption at typical levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated MSG, with no numeric acceptable daily intake (ADI) specified by JECFA. Research on MSG's effects is ongoing, and while some studies suggest potential links to adverse effects, others find no significant issues.