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MSG Facts vs. Fiction Explained in Recent News Reports

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Science Friday, a nonprofit organization and trusted source for news about science, reports that there is no basis for claims that MSG may cause allergies. And a new study finds that umami flavor in the form of MSG promotes feelings of fullness, helping to satisfy appetite and potentially help with...

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New Video and Infographic Explain Why MSG is Perfectly Safe

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According to the American Chemical Society (ACS), monosodium glutamate (MSG) has suffered from inaccurate consumer perceptions for too long - so the non-profit organization has decided to put the consumer myths about MSG to rest. In a new video released in August 2014, ACS corrects the myths about ...

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Glutamate Is Natural

Glutamate Is Natural

Glutamate is common throughout nature. It is a component of your body and your foods. The taste-imparting property of glutamate has long been used around the world to enhance the palatability of foods.

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MSG Safe Use

MSG Safe Use

Over one hundred years ago, Professor Kikunae Ikeda of Tokyo Imperial University discovered the taste that is now recognized internationally as “umami.” It has been established for more than 10 years now that umami, which is the taste imparted by monosodium glutamate (MSG), stands alongside sweet, sour, salty and bitter as one of the five recognized basic tastes.

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FAQs

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Your Questions Answered.

Natural Part of Our Foods

Glutamate is common throughout nature. It is a component of your body and your foods. The taste-imparting property of glutamate has long been used around the world to enhance the palatability of foods.


free glutamate, mushroomFoods rich in free glutamate, such as tomatoes, cheese and mushrooms are often used in cooking for their flavorful qualities. Monosodium glutamate (MSG) is a Glutamate (the salt of glutamic acid with sodium), one of the most abundant amino acids in nature and an important component of protein. Glutamate imparts a unique taste (Umami) in foods. Umami, often described as 'meaty,' 'broth-like,' or 'savory' in English, is known as 'Xian-Wei' in Chinese and may correspond to the 'Osmazome' concept captured by French scholars in the XIX century. Glutamate has been a component of flavor enhancing seasonings since ancient Rome as 'Garum' and in Japan for more than 1200 years.

By a fermentation process similar to that used for making vinegar, beer, or soy sauce, monosodium glutamate (MSG) is produced from natural sources such as starch or molasses derived from sugar beet or sugar cane.

There are two forms of glutamate. Glutamate can be "free", not bound to proteins, or bound to other amino acids as part of proteins. The free glutamate is the one that tastes umami and plays a role in the palatability of foods. Foods with high levels of free glutamate, such as cheese and ripe tomatoes, are often used in the kitchen for their distinctive and enjoyable flavors.


FREE GLUTAMATE FROM FOOD per 100g:
"Foods often chosen for their distinctive flavour"

free glutamate, parmesanParmesan 1680mg
free glutamate, tomatoTomato 246mg
free glutamate, scallopScallop 140mg
free glutamate, cornCorn 106mg
free glutamate, mushroomMushrooms 42mg
free glutamate, chickenChicken 22mg
free glutamate, beefBeef 10mg