Msg là gì

A popular seasoning & flavor enhancer, MSG, or monosodium glutamate, is the purest size of umami, the fifth taste. MSG (monosodium glutamate) is widely used lớn intensify and enhance umangươi flavors in sauces, broths, soups và many more foods. It can also be used as a partial replacement for salternative text, containing just one-third the sodium, and is classed as safe by the United States Food và Drug Administration and the World Health Organization. Originally associated mainly with Asian cuisines, MSG (monosodium glutamate) is now used around the world to bring out the delicious flavor of foods.

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Umangươi & MSG are two sides of the same coin: they both give sầu us the same taste experience, both with glutamate. The glutamate in MSG is chemically indistinguishable from the glutamate present in animal and plant proteins, và our bodies metabolize both sources of glutamate in the same way. Think of salternative text and saltiness. Many foods taste salty, but a pinch of salt on your tongue gives you the purest taste of saltiness. When you eat MSG it triggers only one taste sensation–umamày.

The lớn Group has produced the odorless Trắng crystalline powder known as MSG for over a century, & today it is found in kitchen cupboards worldwide.


Today, the MSG (monosodium glutamate) produced by the Ajinomolớn Group is produced through fermentation of plant-based ingredients such as sugar cane, sugar beets, cassava or corn. MSG is the sodium salternative text of glutamic acid, one of the most comtháng naturally occurring amino acids. Glutamic acid is produced in abundance in our bodies và found in many foods we eat every day, including meat, fish, eggs & dairy products, as well as tomatoes, corn and nuts. When a protein containing glutamic acid is broken down, for example through fermentation, it becomes glutamate. Glutamate activates our taste receptors, eliciting the delicious savory taste known as umamày.

One evening over dinner in 1908, one of the lớn Group’s founders, biochemist Dr. Kikunae Ikeda, asked his wife a question that would change the history of food: What gave her vegetable and tofu soup its delicious meaty flavor? Mrs. Ikeda pointed lớn the dried seaweed called kombu, or kelp, that she used khổng lồ make her traditional Japanese dashi, or broth. Inspired by this revelation, Dr. Ikeda mix to lớn work. Evaporating and treating his wife’s kombu broth, he was able to extract a crystalline compound, which turned out to be glutamic acid. Tasting the crystals, he recognized a distinct savory flavor he dubbed umami, based on the Japanese word umai (delicious). Dr. Ikeda soon filed a patent khổng lồ produce umangươi in an easy-to-use form: MSG (monosodium glutamate).

The following year, the Ajinomokhổng lồ Group got its start as MSG was launched on the Japanese market. At first it was produced through the hydrolysis of gluten to lớn extract wheat protein. Then in the 1930s there was a shift to lớn extracting MSG from soy beans. In the 1960s production moved lớn the bacterial fermentation of sugar cane và similar crops in a process much like the way cheese, yogurt và wine are produced.

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Fermentation has been used by humans for centuries as a way khổng lồ preserve foods & enhance their taste. MSG (monosodium glutamate) is made of naturally occurring substances through a modern version of that process, with the help of microbes that transkhung feedstocks like sugarcane inkhổng lồ food products. First the sugarcane is extracted as glucose and sent to lớn a fermentation tank, to lớn which fermentative sầu microbes are then added. These microbes consume the glucose, releasing glutamic acid, which though neutralization is turned inkhổng lồ a solution that contains MSG. This solution is then decolorized and filtered, resulting in a pure MSG solution. This pure solution is crystallized using an evaporator and the crystals dried lớn produce the final product—MSG. The entire process has a very small environmental footprint, as its coproducts can be returned to lớn the soil in the size of fertilizer to lớn help grow more crops lượt thích sugarcane, forming a virtuous cycle.

Simple table salt, sodium chloride, is one of the biggest contributors to cardiovascular disease. Reducing average salt intake by 30% has been adopted as a target by the World Health Organization. The use of monosodium glutamate (MSG) can be the key to reducing sodium content without sacrificing taste.

Taste is a major driver of excess salternative text intake. Although MSG is mistakenly thought of as being high in sodium, it contains just one third the sodium of table salternative text (MSG contains approximately 12 percent sodium while table salternative text contains 39 percent sodium) It can enhance the perception of saltiness while preserving palatability. With the addition of MSG, sodium cấp độ in the food can be lowered by up lớn 40 percent while maintaining the flavor.

Retìm kiếm has also shown that umami-eliciting compounds lượt thích MSG can be used to lớn reduce sodium 11% in chicken broth and 32.5% in spicy soups. Sodium reduction in butter, margarine và cheeses can also be achieved with MSG, và a similar approach could work in meat products. MSG could also be used in snaông xã foods và condiments, for example helping reduce the sodium nội dung of Brazilian garlic & salt spice seasonings by up to 1/2.

MSG has been classed as safe by the US FDA and the Joint FAO/WHO Expert Committee on Food Additives. The use of MSG may help food scientists reduce sodium nội dung without sacrificing taste, in addition khổng lồ creating new, cost-effective, reduced-salternative text products & menus that will encourage consumers to make healthier choices.