Regarding MSG, everyone knows it is a chemical compound, a food addictive. Although some people rehabilitate MSG, I still couldn’t help but think MSG is ‘the bad guy’.
When buying processed food, I will definitely check the food label. If I see ‘the bad guy’, I will try to avoid it. However, I recently bought a pack of frozen gyoza (dumplings) with MSG added, and to be honest, they are delicious! But there is MSG. Should I buy it again?
In the book ‘What Einstein told his cook’ that I was reading recently, there is a chapter that mentions ‘whether MSG can really enhance the taste’, and I realised that I was so ignorant. The more ignorant I am, the more I want to know. It turns out that MSG is not as bad as I imagined . The more I researched, the more interesting it became. The chemical world of monosodium glutamate is very profound and needs further research, and this article cannot cover all areas. But in order to help myself deepen my memory and really absorb the knowledge I have learned, I will try to sort out my understanding of MSG here.
What is MSG?
Does anybody like me, think that MSG is produced because somebody is in pursuit of profit, so they manufacture some chemical substances called ‘monosodium glutamate’ in factories? In fact, it is true to a certain extent.
MSG, in full name, it is called monosodium glutamate; while salt, in its chemical name, is sodium chloride. Both have sodium. In MSG, the sodium content is 12%, which is 25-40% lower than ordinary table salt.
What about glutamate? To my surprise, glutamate can be found in certain vegetables such as tomatoes and mushrooms. That means, these chemical compounds are naturally present in certain vegetables!
How MSG is made?
MSG is not made by pouring the liquid back and forth in a tube. In fact, MSG is fermented. Surprise!
The raw material of monosodium glutamate is sugar cane or corn, which is fermented by extracting molasses and adding fermentation bacteria (glutamic acid bacteria). It is similar to how you ferment milk with lactic acid bacteria to make cheese, or ferment soybeans with koji bacteria to make soy sauce.
Are you starting to change your mind about MSG? Look at the Youtube video of the production process of a Japanese ajinomoto, and you may start to think: ‘Well, MSG is not as bad as imagined!’
MSG & Umami has a Close Relationship
What surprised me even more is that MSG has a close relationship with umami, which has been popular in recent years! The word umami(うまみ) comes from Japanese, and the very common Japanese soup stock, dashi(だし), is full of umami.
The Chinese translation of umami is ‘鮮味’. And do you know? Seaweed is rich in free glutamate, which can also enhance the flavour! Asians often use dried mushrooms to make soup, because they are richer in free glutamate than the fresh ones, and the soup will be much more delicious.
So, How Do MSG Enhance Flavour?
There are two main theories as to how MSG enhances the flavor.
1. Some molecules in glutamic acid can be attached to the taste buds for a longer time, so the taste will be stronger.
2. Glutamic acid has another set of taste receptors, which is different from the traditional sweet, sour, salty and bitter, that is to say umami.
Wait! Really No MSG?
Since MSG has a certain level of bad reputation, the manufacturers, of course, won’t shout out that they are using MSG in their products. Instead, MSG would be written as ‘flavour enhancer (E621)’ on the food label.
On the other hand, the manufacturers are also smart enough and know that many proteins contain glutamic acid, so they decompose it. This chemical reaction is called hydrolysis, so when you see ‘hydrolysed protein’ on food packaging, then you know It similar to MSG in that it is used to enhance the flavour.
Is MSG harmful?
According to the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) evaluation, an Acceptable Daily Intake (ADI) of ‘Not Specified’ is allocated to MSG. This means that it is of very low toxicity. At a normal intake of MSG, it should not cause a health problem.
However, some studies have also pointed out that a small number of people are sensitive/uncomfortable to MSG, and will experience headaches and burning sensations after consumption. In 1968, the United States classified these symptoms related to MSG as Chinese Restaurant Syndrome (CRS).
Should I eat MSG then?
Above I have summarized my understanding of MSG for the time being. Personally, if you are not a small group of people who are said to be sensitive or uncomfortable with MSG, it is OK to eat MSG. In my opinion, even though the gyoza I bought has been added MSG, I will continue to buy and eat it without questioning. But, bear in mind that having a balanced diet, not eating too much, is more important.
