NATURE’S BOUNTY
Monosodium glutamate (MSG), also known as sodium glutamate, can be found naturally in some of the most common produce on earth.
• Sources of sodium glutamate include protein-rich vegetables, fruits and nuts and seafood and eggs.
• It is this glutamate that gives food a delicious umami flavour.
• The naturally-occurring sodium glutamate can be found attached to other amino acids in the form of a bound protein or free, by itself. Basically, the more free glutamate there is, the more umami flavour it will have.
• Factors affecting the levels of glutamate include ripeness of vegetables and fruits and the ageing process (example: cheeses and hams).
• Sodium glutamate can be isolated and purified to a pure form of sodium salt of glutamate – monosodium glutamate – giving the world a wholesome food seasoning.
• Commercially-produced MSG is commonly extracted from corn, sugar cane, cassava and sago palm Metrocylon sagu. From stock cubes to sauces and stock powders, MSG is also used as the main taste booster.
• MSG consists of only three natural components: water, sodium and glutamate.
Formula: C5H8NNaO4
IUPAC ID: Sodium 2-Aminopentanedioate
Molar mass: 169.111 g/mol
Density: 1.62 g/cm³
Melting point: 232 °C
Soluble in: Water
Glutamate is a necessary component for the metabolism of major nutrients and brain functions; its key role is in the reconstruction of body protein and in the metabolism of energy. By itself, your body already naturally produces and metabolises about 50g of the amino acid a day.
When MSG is added to a savoury dish, glutamate stimulates our taste buds and helps us appreciate food by bringing out the natural flavours.
“Umami”, the fifth taste after sweetness, sourness, bitterness and saltiness, is roughly translated from the Japanese term as a “savoury deliciousness” found in cooked meats and broths. Experts confirm that we have separate umami receptors that respond to glutamates.
Whether cooking meats, vegetables or seafood, these dishes will be enhanced with the addition of MSG. The interaction with the glutamate will greatly lift the natural flavours of your soups, stews and sauces, among others.
MSG lets you cut back on salt intake, which is said to cause high blood pressure, putting you at risk for hypertension, heart disease and stroke. MSG has three times less sodium content than table salt.
Over a century ago, Japanese chemistry professor Kikunae Ikeda from Tokyo Imperial University was seated at his family dining table when he had a eureka moment and realised that kelp, which has high glutamate levels, greatly increased the deliciousness of the dashi broth. He coined this delicious flavour as “umami”.
Dr Ikeda’s umami theory was not acclaimed by the international scientific community. It took over 70 years before his findings were validated. It was only in 2001, when University of California’s biologist Charles Zuker confirmed that the tip of our tongue could decipher umami as a separate taste, that it was officially recognised as the fifth taste.
For over 100 years now, MSG-enhanced food have been served up and eaten with great delight.
In 1995, the Federation of American Societies for Experimental Biology (FASEB) released a report on behalf of the US Food and Drug Administration (FDA). It concluded that MSG is safe when “eaten at customary levels”. This report’s summation was that no data supported the role of glutamate in chronic and debilitating illnesses.
The human body treats glutamate as a flavour-enhancer for food (MSG) the same way it would treat natural glutamate. As such, the body does not distinguish between free glutamates from corn, tomatoes or cheese to those from MSG added to foods. The body metabolises both forms of glutamates the same way.
It is a common misconception that MSG is made from chemicals. The components of MSG are simply water, sodium and glutamate. MSG begins with natural produce such as molasses from sugar cane, sugar beets and food starch from the tapioca of cereals.
In Australia and New Zealand, no food additives are approved for use until its safety has been confirmed by the Food Standards Australia New Zealand. MSG and other glutamates are among a group of food additives generally permitted in foods, due to the recognised safety use. (Ref.: Australia New Zealand Food Standards Code, Standard 1.3.1)
For over 40 years, monosodium glutamate has been on the US Food and Drug Administration (FDA) “Generally Recognized as Safe” (GRAS) list, together with pepper, sugar, vinegar and baking powder.
FACTS CHECK
- MSG is not an allergen. Studies done include a position paper by the American College of Allergy and Immunology which concludes that MSG has nothing to do with severe reactions. A clinical study by Sydney’s Royal Prince Alfred’s Department of Clinical Immunology and Allergy underscores the same findings.
- There is the chance that some folks are more sensitive to MSG; a parallel can be drawn to those who are sensitive to food ingredients such as nuts or chilli. Mild, temporary reactions to MSG could occur in a small percentage, as shown by tests using a large dose of MSG in the absence of food.
- MSG may be one of the most researched substances in the history of food. The United States and other countries have performed thousands of tests on the usage of MSG in food. Some of them are:
- US Food and Drug Administration (FDA) designates MSG as safe (generally recognised as safe/GRAS), together with common ingredients such as salt and baking powder (1958).
- The National Academy of Sciences confirms the safety of MSG as a food ingredient (1979).
- The Joint Expert Committee on Food Additives of the United Nations World Health and Food and Agricultural Organizations designates MSG as safe and places it in its safest category for food additives (1988).
- The European Community’s Scientific Committee for Food confirms MSG safety (1991).
- The American Medical Association concludes that MSG is safe, at normal consumption levels in the diet (1992).
- The FDA reaffirms MSG safety based upon a report from the Federation of American Societies for Experimental Biology (1995).
- When using MSG, do comply with package instructions. MSG is generally added to food before or during cooking. As with all things in life, moderation is key. Exceeding the recommended amount does not help flavour food further.