Glutamate provides the benefit of umami taste. Glutamate is one of the most abundant amino acids in our diet and occurs naturally in protein-containing foods, such as meat, vegetables, cheese and other dairy products.

Monosodium glutamate is the sodium salt of glutamate, and has been used to enhance and balance the savory taste of food for more than a hundred years.

The human body does not distinguish between the glutamate found naturally in foods and the glutamate in MSG.

Whether you select glutamate-rich foods and ingredients like tomatoes, Parmesan cheese, mushrooms, walnuts, MSG, or soy sauce, the glutamate in each is the same.

Glutamate is found naturally in protein-containing foods such as meat, vegetables, poultry, and milk. Glutamic acid is one of the 20 amino acids which are the building blocks of proteins in the body. Produced naturally in the body for a variety of essential functions, glutamate is an important building block of protein.

MSG in cookingThe umami taste receptors on the tongue are uniquely receptive to glutamate, which explains why free glutamate is effective in enhancing the tastiness of food. Monosodium glutamate (the sodium salt of glutamate), known as MSG, enhances and balances the savory taste of food. We consume between 10g and 20g of glutamate per day from our diet, of which glutamate from seasoning or condiments is less than 10%.

Increasing the umami taste in food by increasing the level of free glutamate can result in salt (sodium) and fat-reduced recipes which still taste satisfying. For example, reducing salt by using MSG reduces the sodium content of recipes, since MSG has two-thirds less sodium than table salt.

Glutamate in Food

Although virtually every food will contain some amount of glutamate, there are some foods that are rich in glutamate and these can be easily combined in your favorite recipes to make more savory foods.

Umami – Our Fifth Taste

Taste receptors on the tongue recognize five basic tastes, including umami which is often described as the savory taste. MSG is umami seasoning — the simplest, purest way to add the umami taste to food.

About MSG

MSG helps bring out the natural flavors in a variety of foods. Soups, casseroles, and sauces are examples of dishes that benefit from the proper use of MSG.

Science Center

Extensive scientific research has been conducted on monosodium glutamate. Regulatory authorities worldwide have found MSG to be safe and beneficial.

Since its discovery in 1908, monosodium glutamate (MSG) has been used safely and effectively to enhance the taste of foods.

The extensive scientific research on glutamate, umami and monosodium glutamate has been reviewed by scientists and regulators worldwide. The U.S. Food & Drug Administration and regulatory agencies around the world have concluded that MSG is safe for everyone.