What is Monosodium Glutamate (MSG)?

Monosodium Glutamate, commonly abbreviated as MSG, is a food additive used as a flavor enhancer. It is the sodium salt of glutamic acid, an amino acid naturally found in many foods such as cheese, tomatoes, mushrooms, and meat. Glutamic acid plays a key role in producing the umami taste, a savory and meaty flavor. MSG was first isolated in 1908 by the Japanese chemist Kikunae Ikeda from the seaweed kombu and introduced as a commercial flavoring. Ikeda discovered that sodium glutamate could enhance the taste of foods without adding sweetness, sourness, saltiness, or bitterness. Today, MSG is recognized by the U.S. Food and Drug Administration (FDA) as safe for consumption and is widely used in processed foods. The substance is white, odorless, and highly soluble in water, though excessive consumption may cause sensitivity in certain individuals. MSG is also used in scientific research to study brain and nervous system function, as glutamate is an important neurotransmitter in the human body. Despite misconceptions such as the “Chinese Restaurant Syndrome,” scientific studies have not substantiated these claims. Overall, MSG is an integral part of the modern diet and can also serve as a tool to reduce salt intake by enhancing flavor without significantly increasing sodium content. Industrial production of MSG began in the early 20th century, and today, over 3 million tons are produced annually, primarily in Asian countries like China and Japan.

Physical and Chemical Properties of Monosodium Glutamate

MSG appears as a white or off-white crystalline powder with a savory, umami taste. Its chemical formula is C5H8NNaO4, with a molecular weight of approximately 169.11 g/mol. It is highly soluble in water, with solubility around 740 g/L, but insoluble in organic solvents such as ethanol. MSG has a melting point of about 232°C and remains stable at high temperatures, though it does not decompose under typical cooking conditions. Chemically, MSG consists of a sodium cation (Na⁺) and a zwitterionic glutamate anion, which dissociates into glutamate and sodium ions in solution. Its 0.2% solution has a neutral pH of approximately 7. MSG is non-hygroscopic under normal conditions, making it suitable for long-term storage. At extremely high temperatures, it can participate in Maillard reactions with sugars, leading to browning, though this does not occur in standard cooking. Glutamate in MSG acts as a non-essential amino acid and an energy source for intestinal cells. Its LD50 (lethal dose for 50% of test animals) is around 15–18 g/kg in mice, higher than table salt (3 g/kg), highlighting its safety and making it ideal for the food industry due to its high stability and excellent solubility.

Production of Monosodium Glutamate

Historically, MSG production has employed various methods. From 1909 to 1962, protein hydrolysis using hydrochloric acid was common, primarily from wheat gluten, which contains over 30 g of glutamate and glutamine per 100 g of protein. From 1962 to 1973, direct chemical synthesis using acrylonitrile emerged, particularly in Japan. Today, the main production method is bacterial fermentation, introduced in the 1950s, similar to vinegar or yogurt production. Bacteria such as Corynebacterium species are cultured with ammonia and carbohydrates from sources like sugar beet, sugarcane, tapioca, or molasses. The bacteria secrete amino acids into the medium, from which L-glutamate is extracted and neutralized with sodium. The process includes filtration, concentration, acidification, and crystallization. Continuous improvements in sugar-to-glutamate conversion and production speed meet global demand. This method is more environmentally friendly and efficient than earlier techniques, producing over 90% of global MSG. Major producers, such as Ajinomoto, use this process to obtain high-purity MSG.

Applications of Monosodium Glutamate

MSG is widely used as an umami flavor enhancer in the food industry. It balances and rounds flavors in products such as bouillon cubes, soups, ramen, sauces, steaks, seasonings, and savory snacks. Optimal concentration varies by food; for example, in clear soups, over 1 g per 100 mL may reduce flavor. MSG is often combined with disodium inosinate and disodium guanylate to create a synergistic effect, forming blends such as “super salt,” which contains 9 parts salt, 1 part MSG, and 0.1 part ribonucleotides. MSG can also serve as a partial salt substitute, reducing sodium intake while enhancing taste.

Foods Containing Monosodium Glutamate

MSG naturally occurs in foods like tomatoes, cheese, mushrooms, meat, fish, soy sauce, walnuts, broccoli, chickpeas, and human breast milk. It is added to processed foods such as fast foods, chips, snack mixes, frozen foods, canned soups, processed meats (hot dogs, sausages, ham), and sauces (ketchup, mayonnaise, barbecue, salad dressings). It is also widely used in restaurant foods, particularly Asian cuisine, including ramen, gravies, stews, and cooked vegetables.

MSG as a Partial Salt Substitute

MSG can partially replace table salt because its sodium content is only 12.28% compared to 39.34% in salt. Studies show replacing half of the salt with MSG can reduce sodium intake by up to 37% without compromising flavor. At home, about half a teaspoon of MSG is sufficient for one pound of meat or a meal for 4–6 people. This approach is useful in grilled meats, roasted vegetables, soups, stews, and sauces and may support sodium reduction strategies for individuals with high blood pressure. However, MSG does not fully replace salt, as it does not provide saltiness but enhances overall seasoning.

How MSG Works in the Body

MSG activates umami taste receptors on the tongue, increasing saliva secretion and enhancing food flavor. In the body, MSG breaks down into glutamate and sodium; glutamate serves as an energy source for intestinal cells and contributes to the synthesis of important compounds. Minimal glutamate crosses from the gut to the blood or brain, so its effect on brain function is negligible. Glutamate is naturally produced in the body via protein hydrolysis, and MSG is metabolized similarly. It may reduce appetite in some cases, though studies are inconsistent.

Side Effects of Monosodium Glutamate

MSG’s side effects are generally mild and rare, affecting less than 1% of people. Possible symptoms include headache, flushing, sweating, nausea, numbness, oral burning, palpitations, chest pain, weakness, and drowsiness, typically occurring within two hours of ingestion. These are collectively referred to as “MSG syndrome,” but studies show they do not occur at normal dietary concentrations. The threshold dose for mild symptoms is around 3 g on an empty stomach, whereas typical servings are less than 0.5 g. Research shows no links to obesity, metabolic disorders, or neurotoxicity, and the FDA considers MSG safe. Long-term consumption may cause liver or neurological toxicity in animals, but this has not been demonstrated in humans.

Monosodium Glutamate Pricing

MSG prices in 2025 vary by market and purchase volume. Wholesale prices range from approximately $1.98 to $5.70 per kilogram, trending downward due to abundant supply from Asia. In the U.S., spot pricing is around $1,374 per metric ton. Retail packages (e.g., 200 g) are priced at roughly $5–$10, though currency fluctuations and inflation may affect costs.

Purchasing Monosodium Glutamate

For purchasing MSG, contact the expert team at Persia Kamandar Capital Trading Company. As a leading supplier of chemical raw materials, the company offers products with guaranteed high quality and competitive pricing. Detailed technical specifications and information on MSG and other chemical compounds can be accessed through the company’s dedicated product pages on their website.