E621 – Monosodium L-glutamate
Flavour enhancerDescription
Monosodium salt of glutamic acid; a naturally occurring non-essential amino acid
Notes
Monosodium glutamate, commonly known as MSG, is the sodium salt of glutamic acid, an amino acid that occurs naturally in many foods like tomatoes, cheese, mushrooms, and seaweed. Most commercial MSG is produced through fermentation, similar to how yogurt or wine is made – bacteria (usually Corynebacterium glutamicum) ferment sugars from sources like sugar beets, sugar cane, or corn, and naturally produce glutamic acid, which is then combined with sodium to create MSG. MSG functions as a flavor enhancer, specifically boosting what's known as umami – that savory, meaty taste that makes food more satisfying and delicious. It's commonly found in Asian cuisine, processed foods, snack foods, soups, seasonings, and restaurant dishes. Rather than adding its own flavor, MSG amplifies the existing savory flavors already present in food. MSG is suitable for vegetarians and vegans since modern production uses bacterial fermentation rather than animal sources. Despite decades of myths, extensive scientific research has shown MSG to be safe for the vast majority of people when consumed in normal amounts. It's approved by food safety authorities worldwide and is actually lower in sodium than regular table salt, containing about one-third the sodium per teaspoon.