Monosodium Glutamate (MSG) is the sodium salt of the amino acid glutamic acid and a form of glutamate. It is a fine white crystal, similar to the way salt or sugar looks. It does not have its own taste, however it adds flavor to other foods.

One theory regarding why MSG adds flavor is that it stimulates glutamate receptors in the tongue to augment a meat like flavor.

MSG is made by a fermenting process using starch, sugar beets, sugar cane, or molasses.

Glutamate is found naturally in our bodies and in protein-containing foods, such as cheese, milk, meat, peas, and mushrooms.

Some glutamate is in foods in a “free” form.  And it is this free form glutamate that enhances a food’s flavor. Part of the flavor-enhancing effect of tomatoes, certain cheeses, and fermented or hydrolyzed protein products (such as soy sauce) is due to the presence of free glutamate.

Side Note: Hydrolyzed proteins are used in the same manner as MSG in many foods, such as canned vegetables, soups, and processed meats. They contain salts of free amino acids, such as glutamate.

Some have reported sensitivity to MSG and find out if you happen to be one.

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