- Origin
Monosodium glutamate (MSG) is a white crystalline powder with loos like salt or sugar. It is used in many cuisines worldwide in order to intensify the natural taste of specific products. In its own MSG does not have a defined taste or scent, but it can strengthen and improve the taste of poultry, seafood, mushrooms and some vegetables. But it does not affect fruits, sweets or eggs.
Monosodium glutamate is a mysterious substance. It is made of glutamic acid. The procedure of isolation of this substance from sea algae was introduced only in the second decade of the 20th century in Japan. Nowadays the main source of MSG is soy-bean proteins and Japan remains the main manufacturer and the main consumer of monosodium glutamate. MSG can help to economize on meat, poultry and other food components. Instead of a decent piece of meat several meat fibres can be used in combination with MSG and rich meat flavour is guaranteed. However, it is still unclear whether MSG is safe to use. Some scientists suggest that the substance may cause brain damage and allergy. Nevertheless, the main part of accusations had been withdrawn.
It is not easy to identify the presence of monosodium glutamate in food, but it is possible. In the contents it may be listed as “monosodium glutamate” or E621. However, some manufacturers hide the presence of MSG under other labels.