NATURAL UMAMI SEASONING
Monosodium glutamate (MSG) is a plant-derived food seasoning that elicits the flavour of umami in food, which is the fifth basic taste.
MSG is a combination of sodium and glutamate. Glutamate or Glutamic acid, is one of the most common amino acids found in nature and is present in many natural protein foods.
Key Facts on MSG
Naturally Occurring
Both components of MSG, Sodium and Glutamate, are naturally occurring. Glutamate, or glutamic acid, is present in our body tissues and even breast milk (in fact, in the highest concentration). It is also found in foods like tomatoes, mushrooms, garlic, spring onions, meat, etc.
Plant-Derived
MSG is derived from sugarcane or tapioca through a fermentation process similar to the making of cheese and yoghurt. Glutamate found in nature is fermented which releases glutamic acid. This is combined with sodium hydroxide and crystalised to obtain pure MSG.
Japanese Origin
In 1908, Japanese scientist Dr. Kikunae Ikeda was the first to attribute glutamate to the unique taste we now know as umami. He noticed the savory taste in seaweed broth was distinct from the four basic tastes of sweet, sour, bitter, and salty. He isolated glutamate from seaweed and when he combined it with one sodium ion, he developed an easy way to add umami to food.
Elicits Umami Flavour
MSG is the taste of umami. Glutamate is a natural amino acid present in meat protein and many vegetables including tomatoes, mushrooms, garlic, cabbage, etc. It is what makes these foods inherently tasty. Interestingly, human breast milk is extensively rich in glutamate. This intake of glutamate early in life partially explains our innate liking for umami.
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