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.
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 foods, like 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 (soy sauce) is 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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