Have you known more about MSG?

Monosodium glutamate (MSG) has been known for a long time as an additive used to increase the taste of food to be more savory and delicious, which is generally used in dishes that have a salty taste, ready-to-eat foods, and other types of food. Monosodium glutamate (MSG) is a sodium molecule combined with glutamic acid. Sodium molecules are used to stabilize the glutamate molecules, while glutamic acid is used as a flavor enhancer.

Among scientists, some refer to glutamate as “umami” which is a name for the fifth taste (besides sweet, salty, bitter, and sour) that can be felt by the human sense of taste. Actually, glutamate (umami) has no taste, but it can enhance other flavors and add a savory taste.

Several organizations such as the Food and Drug Administration (BPOM), the Food and Agriculture Organization(FAO), the Food and Drug Administration (FDA), and the World Health Organization (WHO) categorizes MSG as a food ingredient that is generally considered safe for consumption, as long as it is in a certain amount. In Asian cuisine, especially Chinese food, the umami taste and the use of MSG have long been additives. Although MSG has the ability to add to the taste of food to be more delicious.