Monosodium glutamate (C5H8NO4Na) also known as MSG is an organic compound derived from glutamic acid that is used as a flavour enhancer for food. Glutamic acid or glutamate is a naturally occurring non essential amino acid that combines with sodium ion to form MSG. Glutamate is produced naturally by our bodies and is also found in meats and vegetables that we eat (Health Canada, 2008, Para. 1). MSG is an odorless, white crystalline compound in its pure form. MSG on its own has a taste similar to salt, but when it is added to a dish the natural flavour of the food itself is enhanced. The functional groups associated with MSG are an amine group and two carboxyl groups. MSG readily dissociates into sodium and glutamate ions in water and saliva. Discovered in 1908 by a Japanese chemist named Kikunae Ikeda who isolated the compound from seaweed, MSG quickly found its role in the food industry. Ikeda describe this new taste as being different from the four pre-existing flavours known as: sweet, bitter, salty, and sour. He named this new flavour umami which meant pleasant savory taste (Rouhi, 2003, Para. 6). In 1909, MSG was introduced into the market under its trade name of Ajinomoto in Japan. As time passed, the manufacturing process of MSG transitioned from the extraction from seaweed to large scale industrial fermentation of molasses extracted from sugar canes and beets to accompany with the increasing demand (Rouhi, 2003, Para. 4). Today, MSG can be found in many processed foods and fast food restaurants. MSG has been used in various recipes around the world for well over a century. It is one of the most studied food additive in human history and throughout this period there have been numerous documented studies done on it...
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Monosodium Glutamate (MSG) is the salt of an amino acid-Glutamic Acid or glutamate. It is commonly used as a flavor enhancing food additive. MSG is a very important ingredient in the cuisines of China and Japan. Glutamates are found naturally in tomatoes, cheese and mushrooms. It is also used in soups, sauces and frozen vegetables. MSG has a unique taste, known as umami (meaning “savory deliciousness”) which is considered distinct from the four basic tastes sweet, sour, salty and bitter.
glutamate receptors using antibodies, that tag on to the receptor itself. The proteins that make up the
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Most of us have enjoyed that hot bowl of Campbell soup after a cold winter day. Did you know you are also enjoying a big helping of monosodium glutamate? Don’t know what that is? Well, you’re not alone. Not many people realize what it is they’re putting in their bodies. It can be quite shocking to read some of the side effects that come along with many common items found in most kitchens throughout this country. It is a common assumption that the FDA has the American people’s best interest in mind. If that is so, why are there so many unknown ingredients in the majority of the food we eat? Some of the additives found in FDA approved food can cause serious health risks. The FDA does not, however, conduct its own testing. It also does not approve product labeling or what is included on the nutrition label. The FDA can should change the way they test and market items that are potentially dangerous. Americans have the right to know just what that is they’re eating.
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