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MSG stands for monosodium glutamate (also known as sodium glutamate), a common food ingredient that is a pure form of glutamate, the most common amino acid in our diets.
Amino acids are the building blocks of protein. The tongue has taste receptors for glutamate, just as it does for sweet, sour, salty and bitter flavors. When MSG is added to foods, it enhances and enriches their savory (umami) and rich flavors.
Amino acids are the building blocks of protein. The tongue has taste receptors for glutamate, just as it does for sweet, sour, salty and bitter flavors. When MSG is added to foods, it enhances and enriches their savory (umami) and rich flavors.
Sodium reduction in food products is a major issue on the global health agenda, so manufacturers are continually looking at methods of producing low-sodium products without compromising on the taste or consumer appeal. Since its discovery over 100 years ago, monosodium glutamate (MSG) has been used effectively to enhance the umami (savory) taste in food. It is also an effective means of reducing the levels of table salt used in food preparation.Studies have demonstrated that by replacing a fraction the level of glutamate and reducing the amount of added salt, sodium levels can be lowered by up to 40% without loss of palatability.
Attempts to find ways of reducing salt in processed foods have led the launch of new seasoning products, many based on 'natural' sources of umami substances, particularly glutamate. In some cases, these new discoveries are heralded as 'alternatives' to MSG. This is missing the point: glutamate is glutamate whether it comes from seasoning (in the form of MSG, 'salt from seaweed' or hydrolysates) or foods such as cheese, tomatoes or mushrooms.
What should be clear to food product developers is that whether it is seaweed, mushroom extract or MSG, the glutamate is the same. What is more, the human body treats glutamate in exactly the same way whatever its source. MSG is a safe and effective food ingredient which plays a beneficial role in diet and nutrition. Consumers all over the world enjoy the taste of umami, and glutamate is the purest taste of umami.
Attempts to find ways of reducing salt in processed foods have led the launch of new seasoning products, many based on 'natural' sources of umami substances, particularly glutamate. In some cases, these new discoveries are heralded as 'alternatives' to MSG. This is missing the point: glutamate is glutamate whether it comes from seasoning (in the form of MSG, 'salt from seaweed' or hydrolysates) or foods such as cheese, tomatoes or mushrooms.
What should be clear to food product developers is that whether it is seaweed, mushroom extract or MSG, the glutamate is the same. What is more, the human body treats glutamate in exactly the same way whatever its source. MSG is a safe and effective food ingredient which plays a beneficial role in diet and nutrition. Consumers all over the world enjoy the taste of umami, and glutamate is the purest taste of umami.
As understanding of how we taste food grows, so does the evidence that the oral taste receptors steer us towards the nutrients our bodies need. Furthermore, the discovery that many of the same taste receptors present on the tongue also exist throughout the digestive system suggests that these receptors may play a role in regulating appetite and satiety.
A recent feature in Nature1, describes how malnourished children, given soups made from plain stock or from stock fortified with amino acids, generally preferred the amino acid-fortified stock over the plain variant - even when this was used in tasty, high calorie soups. The author quotes Paul Breslin, a taste perception researcher at Monell Chemical Senses Center, "This suggests that somehow there's this 'wisdom of the body'".
The children's preference may well be due to the fact that amino acid-fortified soup will be rich in free glutamate which, as well as delivering umami taste, signals the presence of protein. Protein in the diet is the source of amino acids, which are needed for healthy growth and development, and for normal metabolism. The fact that we have evolved to taste glutamate is not a surprise once we realize that it is an amino acid found abundantly in food.
Click here to read more about Glutamate and Umami Taste.
Reference
A recent feature in Nature1, describes how malnourished children, given soups made from plain stock or from stock fortified with amino acids, generally preferred the amino acid-fortified stock over the plain variant - even when this was used in tasty, high calorie soups. The author quotes Paul Breslin, a taste perception researcher at Monell Chemical Senses Center, "This suggests that somehow there's this 'wisdom of the body'".
The children's preference may well be due to the fact that amino acid-fortified soup will be rich in free glutamate which, as well as delivering umami taste, signals the presence of protein. Protein in the diet is the source of amino acids, which are needed for healthy growth and development, and for normal metabolism. The fact that we have evolved to taste glutamate is not a surprise once we realize that it is an amino acid found abundantly in food.
Click here to read more about Glutamate and Umami Taste.
Reference
As we get older our ability to taste food diminishes. Heston Blumenthal has said that, "losing your sense of taste means losing your sense of pleasure" - meaning if food doesn't taste good, we have no desire to eat it. This can lead to under-nutrition in older people. As a result, Age UK has launched a programme to enhance the taste of food to make it more appealing. Dr Lisa Methven from the University of Reading, who leads the project, believes that enhancing the taste of meals will help to tackle the problem of malnutrition in elderly patients.
She explains that as our sense of taste deteriorates, "it is not possible to gain extra taste buds", so this project looks at how to enhance food so that older people can still taste it. Salt (sodium chloride) is a popular way of enhancing flavour and taste. However, the sodium content of foods should not be increased as this can cause other health issues, such as hypertension. However, it is possible to increase the umami taste in food, by using foods that are naturally high in glutamate and ribonucleotides.
The idea behind the project is to create dishes that can be cooked in a hospital kitchen. The first experiment in the programme involves enhancing the flavour of minced meat. Dr Methven explains that they will start with a basic formulation, then glutamate extracted from seaweed will be added to the minced meat together with taste components taken from shiitake mushrooms (ribonucleotides). The food will look exactly the same, but there will be extra umami taste to make it more appealing.
The improved meals will be tested at the Royal Berkshire Hospital and introduced nationwide if they prove to be a success.
She explains that as our sense of taste deteriorates, "it is not possible to gain extra taste buds", so this project looks at how to enhance food so that older people can still taste it. Salt (sodium chloride) is a popular way of enhancing flavour and taste. However, the sodium content of foods should not be increased as this can cause other health issues, such as hypertension. However, it is possible to increase the umami taste in food, by using foods that are naturally high in glutamate and ribonucleotides.
The idea behind the project is to create dishes that can be cooked in a hospital kitchen. The first experiment in the programme involves enhancing the flavour of minced meat. Dr Methven explains that they will start with a basic formulation, then glutamate extracted from seaweed will be added to the minced meat together with taste components taken from shiitake mushrooms (ribonucleotides). The food will look exactly the same, but there will be extra umami taste to make it more appealing.
The improved meals will be tested at the Royal Berkshire Hospital and introduced nationwide if they prove to be a success.
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