THE ROLE AND IMPACT OF MONOSODIUM GLUTAMATE IN MODERN FOOD PROCESSING

Abstract

Monosodium glutamate (MSG) is the sodium salt of glutamic acid, a naturally occurring amino acid abundantly present in food

and the human body. Widely used as a flavor enhancer, particularly to intensify the umami taste, MSG has been incorporated

into the food industry for over a century. It naturally exists in many food products such as stews and meat-based soups and is

often associated with fermented items like soy sauce and hydrolyzed vegetable proteins. While MSG has faced public

scrutiny—most notably through concerns related to "Chinese Restaurant Syndrome" (CRS)—scientific studies using double

blind placebo-controlled trials have not consistently validated such adverse reactions. Under normal metabolic conditions, the

human digestive system effectively breaks down glutamate, and the amounts used in food are considered safe. This review

aims to provide a concise overview of MSG’s role, functionality, and safety in food applications.