Monosodium Glutamate
The short version
A sodium salt of glutamic acid used to deepen savory (umami) flavor in foods.
A flavour enhancer that adds a savoury 'umami' taste. Most people tolerate it fine and the old 'Chinese-restaurant syndrome' scare was never confirmed, but a minority report short-lived headaches or flushing after large amounts. That's why we flag it mildly.
Where it comes from
Isolated in 1908 by Kikunae Ikeda from kombu seaweed, who named the taste 'umami'. Originally extracted from wheat gluten; today produced by bacterial fermentation of sugar cane molasses.
How it's used
Used in soups, sauces, snack foods, processed meats, and Asian cuisine. Typical use 0.1% to 0.8% by weight.
Safety profile
No ADI specified by JECFA. The 'Chinese Restaurant Syndrome' reported in the 1960s has not been confirmed in controlled double-blind studies. Glutamate is the most abundant amino acid in the human diet and an essential neurotransmitter. Rare individuals report sensitivity at high doses.
Physical & chemical properties
White crystalline powder, very soluble in water. Dissociates to free glutamate, which activates umami receptors on the tongue.
Regulation worldwide
Permitted globally. EU labeling requires clear identification.
Educational information only. Not medical or dietary advice.