What is msg

Last updated: April 1, 2026

Quick Answer: MSG (monosodium glutamate) is a food additive and salt of glutamic acid that enhances savory flavor in foods. It is commonly used in Asian cuisine and processed foods, and is recognized as safe by the FDA when used in normal amounts.

Key Facts

What is MSG?

Monosodium glutamate, commonly abbreviated as MSG, is a food additive made from the sodium salt of glutamic acid. Glutamic acid is a naturally occurring amino acid found in protein-containing foods worldwide. MSG is produced through fermentation of carbohydrates like sugar cane, sugar beets, or cassava, making it a widely available ingredient in the food industry.

History and Discovery

MSG was first isolated and identified in 1908 by Kikunae Ikeda, a Japanese chemist studying the distinctive flavor of kombu seaweed broth. He named the taste "umami," which means "pleasant savory taste" in Japanese. This discovery led to the commercial production of MSG, particularly in Japan, and its subsequent global adoption as a flavor enhancer in cooking and food manufacturing.

Function and Flavor

MSG functions as a flavor amplifier that enhances the savory, umami taste in foods. When added to dishes, it increases the perception of flavor without adding calories or significant nutrients. This makes it valuable in cooking for enhancing the natural flavors of meats, vegetables, and broths. Professional chefs and food manufacturers use MSG to improve taste while reducing the need for added salt or other seasonings.

Safety and Health

The FDA has designated MSG as Generally Recognized As Safe (GRAS) for human consumption. Numerous scientific studies have found no conclusive evidence that MSG causes adverse health effects in the general population at typical consumption levels. However, some individuals report sensitivity to MSG, experiencing symptoms sometimes called "MSG sensitivity," though scientific evidence for this condition remains debated among researchers.

Common Uses and Sources

MSG is widely found in Asian cuisine, particularly in Chinese, Japanese, Korean, and Vietnamese cooking. It is also present in many processed foods, including instant noodles, potato chips, seasonings, canned soups, and fast food items. Many foods contain naturally occurring glutamates in concentrations comparable to added MSG.

Related Questions

Is MSG bad for you?

The FDA considers MSG safe for most people at normal consumption levels. While some individuals report sensitivity symptoms, extensive scientific research has not established MSG as harmful to the general population at typical dietary amounts.

What is the difference between MSG and salt?

MSG and salt are both sodium-containing compounds, but MSG is the sodium salt of glutamic acid (an amino acid), while table salt is sodium chloride. MSG enhances umami flavor, while salt primarily adds saltiness and acts as a preservative.

Where does MSG come from naturally?

MSG occurs naturally in foods high in protein and glutamates, including aged cheeses (especially Parmesan), tomatoes, mushrooms, soy sauce, and meat broths. These foods contain glutamic acid in its natural form.

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Sources

  1. Wikipedia - Monosodium Glutamate CC-BY-SA-4.0
  2. FDA - Sodium Glutamate public domain