Monosodium glutamate (MSG) is the salt form of glutamic acid, a naturally occurring amino acid. It’s widely used as a flavor enhancer, particularly to impart an umami or savory taste to food, making meals more delicious. But what kinds of foods actually contain MSG?
MSG is created through a fermentation process, similar to how yogurt, vinegar, and wine are produced, using starch, sugar beets, sugar cane, or molasses. While MSG was commercially popularized in the 20th century, the consumption of glutamate-rich foods has been a part of global cuisines for centuries. For example, Asian cultures have long used seaweed broth, naturally high in glutamate, to enhance flavor.
So, where will you typically find MSG as an added ingredient? Here are some common categories:
Processed Snack Foods: Many savory snack items utilize MSG to boost their flavor profiles. This can include flavored potato chips, crackers, and seasoned pretzels. The MSG enhances the existing flavors, making these snacks more addictive and satisfying.
Seasoning Blends and Flavor Enhancers: MSG is a frequent component in various seasoning blends, soup mixes, and bouillon cubes. It’s used to create a richer, more savory base for soups, broths, and sauces. Packaged gravy mixes and certain spice blends might also contain MSG to deepen their flavor.
Restaurant and Takeout Foods: Restaurant cooking, especially in some Asian cuisines and fast food, often incorporates MSG. It’s used to enhance the savory aspects of dishes, making them more appealing and flavorful. Takeout soups, noodle dishes, and fried rice are examples where MSG might be used.
Convenience and Ready-to-Eat Meals: To improve the taste and palatability of convenience foods like frozen dinners and canned soups, MSG is often added. It helps to restore flavor that might be lost during processing and preservation, making these meals more appealing and flavorful when quickly prepared at home.
It’s important to note that while MSG has been surrounded by controversy and misinformation, much of the negative perception stems from historical biases and flawed early studies. The idea of “Chinese Restaurant Syndrome,” later termed “MSG symptom complex,” emerged in the late 1960s but has not been consistently supported by rigorous scientific research. Modern studies have largely debunked the myths surrounding MSG when consumed in typical amounts as part of a balanced diet.
Foods naturally contain glutamate, which is indistinguishable to the body from the glutamate in MSG. Foods like tomatoes, aged cheeses, mushrooms, and seaweed are naturally rich in glutamate and contribute to the umami flavor we enjoy in many dishes. Added MSG simply provides a concentrated source of this same flavor-enhancing compound.
In conclusion, MSG is found in a variety of foods, primarily as a flavor enhancer in processed snacks, seasonings, restaurant meals, and convenience foods. While it has a history of negative perception, scientific consensus supports its safety as a food additive when consumed in normal amounts. Understanding where MSG is commonly used can help consumers make informed choices about their diets, while also recognizing its role in creating delicious and savory flavors in many of the foods we enjoy.
