Glutamate is Self-Limiting

Glutamate is Self-Limiting

The amount of glutamate used in foods is usually within the range of 0.1% and 0.8 % of the food as it is served. This is similar to levels of naturally occurring glutamate found in traditional dishes. The taste of MSG is self-limiting. This means that once the appropriate amount has been included in a recipe, adding more contributes little, if anything at all, to food flavor. In fact, adding too much MSG can result in a worse taste.

Here are two graphs that show the optimum level of MSG in a clear soup is 0.3% and the optimum level with fried rice is 0.37%:

MSG, like salt, is self-limiting. Here are two graphs which show similar results for salt in clear soup and in scrambled eggs:

Providing up-to-date information about glutamate, monosodium glutamate (MSG), and umami, including the flavor and taste of monosodium glutamate, as well as the role glutamate plays in our food and our bodies, and its nutritional benefits. IGIS bases its information on the extensive body of scientific evidence which confirms the safety and the benefits of these widely used food ingredients – glutamate and MSG.