Monosodium Glutamate (MSG – 621)

Monosodium Glutamate (MSG)

Monosodium glutamate, or MSG, is a flavor enhancer prized for its ability to deepen and round out the savory character of food. It delivers umami, often described as the “fifth taste” alongside sweet, sour, salty, and bitter. A small amount brings a fuller, more satisfying mouthfeel to soups, sauces, marinades, and snacks without adding salt, fat, or calories of its own.

What it’s made from

MSG is the sodium salt of glutamic acid, one of the most abundant naturally occurring amino acids. Today it’s produced through the fermentation of plant-based carbohydrate sources such as sugarcane, sugar beet, cassava, or corn. Beneficial bacteria convert these sugars into glutamate in a process similar to how yogurt, vinegar, and wine are made. The result is purified into clean, uniform white crystals. The same glutamate is found naturally in foods like tomatoes, aged cheeses, mushrooms, and seaweed.

Common uses

MSG is used across both home kitchens and commercial food production. A pinch enhances stocks, broths, gravies, stir-fries, and braises. It’s a staple in many Asian cuisines and appears widely in processed and convenience foods, including seasoning blends, instant noodles, chips, canned soups, cured meats, and frozen meals. Because it intensifies savoriness, it can also let cooks reduce added salt while keeping food tasting rich and well-seasoned.

A versatile, fermentation-derived seasoning that brings out the natural savory depth in a wide range of dishes, with a long shelf life and an easy-to-use crystalline form.