What is monosodium glutamate (MSG)?
MSG is a flavour enhancer which has been used effectively for nearly a century to bring out the best flavour of foods. Its principal component is an amino acid called glutamic acid or glutamate.
Glutamate is found naturally in protein-containing foods such as meat, vegetables, poultry and milk.
The human body also produces glutamate naturally in large amounts. The muscles, brain and other body organs contain about four pounds of glutamate, and human milk is rich in glutamate, compared to cow's milk, for example.
How long has MSG been used?
More than 1,200 years ago, Oriental cooks discovered that some foods tasted better when prepared with a soup stock made from the seaweed Laminaria Japonica.
It was not until 1908 that Professor Kikunae Ikeda of The University of Tokyo isolated glutamate from the seaweed and unlocked the secret of its flavor-enhancing properties. Since that time, MSG has been, and continues to be, widely used as an effective means of making good food taste better
How is MSG made?
MSG is usually produced through fermentation, a process similar to that used in making beer, vinegar and yogurt. The process usually begins with the fermentation of corn, sugar beets or sugar cane. The finished product is a pure, white crystal which dissolves easily and blends well in many foods.
How does MSG enhance food flavour?
Cooks around the world have always known that certain foods have more distinct and pleasurable flavour characteristics
than others; that is why these foods often are used as ingredients in recipes. It has been noted that glutamate
is an important element in the natural ripening process that results in full flavour. Perhaps this is why foods
naturally high in glutamate (such as tomatoes, cheese and mushrooms) are often used for their flavourful qualities.
Monosodium glutamate enhances the basic flavour of many foods. New studies also show that MSG elicits a unique taste that is known as "umami" in Japan, and often described by Americans as a savory, broth-like or meaty taste. "Umami" may be the fifth basic taste, beyond salty, sweet, sour and bitter.
As an integral part of cuisines around the world, this savory taste is common to the bouillons of Europe, the oyster sauce of China, the soy and fish sauces of southeast Asia, the pizza and lasagna of Italy, and the chowders and stews of America.
How is MSG used in cooking?
MSG helps bring out the best natural flavours in a variety of foods such as meat, poultry, seafood and vegetables. Soups, casseroles, gravies and sauces are examples of dishes that can benefit from the proper use of MSG. While MSG harmonizes well with salty and sour tastes, it contributes little or nothing to sweet or bitter foods.
Results of taste panel studies indicate that a level of 0.1 to 0.8 percent MSG by weight in food provides optimum enhancement of the food's natural flavour. This is within the range of glutamate that naturally occurs in foods. Approximately one-half teaspoon of MSG is an effective amount to enhance the flavour of a pound of meat or four-to-six servings of vegetables, casseroles or soup.
MSG is a self-limiting substance — once the proper amount is used, adding more contributes little, if anything, to food flavour. Overuse of MSG, as with many other seasonings and spices, may cause some foods to have an undesirable taste.
There is simply no substitute for wholesome, quality food and good cooking techniques. MSG makes good-quality food taste better, but will not improve the flavour of poor-quality food.
SOURCE ________________________
The Glutamate Association | Washington, DC