Monosodium glutamate (MSG)


What is MSG

Monosodium glutamate (MSG) is a refined sort of glutamic acid with increased absorption and enhanced digestive properties.

Utilizing a couple of processes, MSG derived from glutamic acid for elicitation of rapid ingestion, thereby permitting and promoting more quantities of glutamate in the body with eight to ten times more effectiveness.

The glutamic acid in MSG is made by fermenting starches, but there is no chemical difference between the glutamic acid in MSG and that in natural foods. However, MSG prominently enhances the flavoured serves as a significant food additive for optimal health and better performance.

Features of MSG

MSG has a unique savoury flavour associated called “umami,” which is now widely accepted as the fifth taste. Interestingly, glutamic acid itself does not have umami flavouring, but MSG in food activates glutamate receptors in the taste buds. These transmit signals to distinct regions of the brain, causing the characteristic taste.

Refined MSG is characterized by a white lucent crystalline solid with high water solubility, low hygroscopic nature, marked insolubility in organic solvents. It exhibits typical stability under food processing and cooking, which is inimitable to other amino acids. It also depicts a browning colouration at very high temperatures in the presence of sugars.

What MSG Can be Used For

Monosodium glutamate (MSG) is an essential ingredient in the cuisines of China and Japan and is used commercially in broths, soups, canned and frozen vegetables, flavouring and spice blends, gravies, meats, poultry, and sauces and other combinations. The common application is due to its capacity to eliminate germs that degrade food coupled with its indefectible fragrance and excellent redolence

MSG which has a diminutive particle size elicits a unique and ambrosial taste, known as umami, that is parallel from the other primary flavours (bitter, salty, sour, sweet) and thus enhances and intensifies the complex flavours of meat, poultry, seafood, and vegetables enabling palatability and ameliorated absorption. It also possesses an aromatic and fragrant scent copacetic to the sense of smell

It is also used to enhance the taste of tobacco and also used medically to treat hepatic coma.