NATURAL UMAMI SEASONING
MSG is a plant-derived food seasoning that elicits the flavour of umami in food, which is the fifth basic taste.
MSG is a combination of sodium and glutamate. Glutamate or Glutamic acid, is one of the most common amino acids found in nature and is present in many natural foods.
Key Facts on MSG
Naturally Occurring
Both components of MSG, Sodium and Glutamate, are naturally occurring. Glutamate, or glutamic acid, is present in our body tissues and even breast milk (in fact, in the highest concentration). It is also found in foods like tomatoes, mushrooms, garlic, spring onions, meat, etc.
Plant-Derived
MSG is derived from sugarcane or tapioca through a fermentation process similar to the making of cheese and yoghurt. Glutamate found in nature is fermented which releases glutamic acid. This is combined with sodium hydroxide and crystalised to obtain pure MSG.
Japanese Origin
In 1908, Japanese scientist Dr. Kikunae Ikeda was the first to attribute glutamate to the unique taste we now know as umami. He noticed the savory taste in seaweed broth was distinct from the four basic tastes of sweet, sour, bitter, and salty. He isolated glutamate from seaweed and when he combined it with one sodium ion, he developed an easy way to add umami to food. In 2000, Indian-origin scientist Dr. Nirupa Chaudhari discovered the unique umami taste receptors present in our bodies.
Low-Sodium Seasoning
MSG contains only 12% sodium, compared with the 39% sodium present in table salt, or NaCl. This makes MSG a potentially viable sodium reduction tool. When used along with reduced salt, MSG can lower the sodium content in a dish by up to 40% without compromising its taste.
Many countries have deployed using MSG with reduced salt as a public health strategy to lower dietary sodium intake.