Monosodium Glutmate

Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an amino acid that occurs naturally in many foods. It is produced commercially through the fermentation of carbohydrates, similar to the process used to make yogurt or wine. MSG is used to enhance the savory "umami" taste of foods.

MSG is a flavor enhancer that adds a savory, meaty taste to foods. It is often used in processed foods like soups, sauces, snack foods, and spice blends to boost their overall flavor profile. Manufacturers add it to make foods more palatable and appealing.

MSG is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. Some people report sensitivity to MSG, experiencing symptoms like headaches or flushing, but scientific studies have not consistently shown a link between MSG consumption and these symptoms in the general population. JECFA (Joint FAO/WHO Expert Committee on Food Additives) has evaluated MSG and established an acceptable daily intake. The FDA continues to require labeling of added MSG.