About Me
Monosodium glutamate is:
A flavor enhancer which has been used effectively for nearly a century to bring out the best flavor 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.
Glutamate is found in two forms: "bound" glutamate (linked to other amino acids forming a protein molecule) and "free" glutamate (not linked to protein). Only free glutamate is effective in enhancing the flavor of food. Foods often used for their flavoring qualities, such as tomatoes and mushrooms, have high levels of naturally occurring free glutamate.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 does MSG enhance food flavor?
Cooks around the world have always known that certain foods have more distinct and pleasurable flavor 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 flavor. Perhaps this is why foods naturally high in glutamate (such as tomatoes, cheese and mushrooms) are often used for their flavorful qualities.Monosodium glutamate enhances the basic flavor 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 flavors 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 foods natural flavor. 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 flavor 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 flavor. 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 flavor of poor-quality food.
