What Are Liquid Aminos?
Liquid aminos are a savory, salty seasoning often used as a gluten-free and vegan alternative to soy sauce. There are two main types: soy-based and coconut-based.
Soy-based liquid aminos, most famously Bragg's, are made by treating soybeans with an acidic solution (hydrochloric acid) to break down the proteins into their constituent amino acids. After the proteins are hydrolyzed, sodium bicarbonate is added to neutralize the remaining acid, which results in sodium chloride (salt) and gives the condiment its salty flavor. Because this is a chemical hydrolysis process rather than a natural fermentation, liquid aminos are not fermented like traditional soy sauce.
Coconut aminos, on the other hand, are made by fermenting the nutrient-rich sap of the coconut palm tree with sea salt. The result is a much milder, sweeter, and significantly lower-sodium sauce.
How MSG is Produced
MSG, or monosodium glutamate, is a food additive and flavor enhancer. It is the sodium salt of glutamic acid, an amino acid found naturally in many foods, including tomatoes, mushrooms, and cheese.
The modern commercial production of MSG involves a fermentation process similar to making yogurt or vinegar. This process uses bacteria cultured with carbohydrates from natural products like sugarcane, sugar beets, molasses, or tapioca starch. The microbes consume the glucose and excrete glutamic acid, which is then neutralized with sodium to produce MSG. The resulting pure, crystalline powder is what is commonly referred to as MSG.
Are Liquid Aminos the Same as MSG?
No, liquid aminos are not the same as MSG. While they both contribute to the savory umami taste in food, their origin, composition, and production methods are fundamentally different.
The misconception likely stems from the fact that liquid aminos contain naturally occurring glutamate, just as many other protein-rich foods do. It is this free glutamate, produced during the acid hydrolysis of soybeans or the fermentation of coconut sap, that gives liquid aminos their distinctive savory flavor. MSG, in contrast, is a specific, isolated chemical compound added to food for the sole purpose of enhancing its flavor.
How They Differ: Liquid Aminos vs. MSG
The primary distinction between the two lies in their chemical nature and processing:
- Liquid Aminos: A condiment derived from a complex natural source (soybeans or coconut sap) that contains a blend of amino acids, including naturally-derived glutamate. It's a processed but whole-food-based product.
- MSG: A single, isolated, and highly refined crystalline salt produced through fermentation. It is a flavor additive, not a natural food product in itself.
Comparison Table: Liquid Aminos vs. MSG
| Feature | Soy-Based Liquid Aminos | Coconut Aminos | Monosodium Glutamate (MSG) |
|---|---|---|---|
| Origin | Hydrolyzed soybeans and water | Fermented coconut sap and sea salt | Fermentation of starch, sugar beets, or cane |
| Composition | Concentrated amino acids from soy protein | Fermented coconut sap and sea salt | Sodium salt of glutamic acid |
| Glutamate Source | Naturally occurring from the breakdown of soy protein | Naturally occurring from the breakdown of coconut sap protein | Isolated and produced during fermentation |
| Sodium Level | High, though sometimes lower than traditional soy sauce | Significantly lower than soy-based aminos and soy sauce | A salt, but contains about one-third the sodium of table salt |
| Gluten Content | Gluten-free | Gluten-free | Gluten-free |
| Flavor Profile | Salty, savory, umami flavor, similar to soy sauce | Milder, sweeter, and less intense than soy sauce | Pure umami, meaty, savory flavor |
The Umami Connection
Both liquid aminos and MSG owe their characteristic savory taste to glutamate. Umami is the fifth basic taste, joining sweet, sour, salty, and bitter. Glutamate activates specific taste receptors on the tongue, creating the sensation of umami. In liquid aminos, this glutamate is a natural component of the overall sauce, while in MSG, it is the refined core ingredient.
Dietary Considerations and Substitutions
Liquid aminos serve as a popular substitute for soy sauce, particularly for those with a gluten intolerance or who want to avoid the fermentation process.
- Gluten-Free: Both soy and coconut liquid aminos are naturally gluten-free, unlike most traditional soy sauces that contain wheat.
- Vegan/Vegetarian: Both options are suitable for plant-based diets.
- Lower Sodium: For those monitoring their sodium intake, coconut aminos are the clear winner, with a much lower sodium content than both soy-based aminos and traditional soy sauce.
While liquid aminos can replace soy sauce, they are not a direct replacement for pure MSG as a flavor additive. MSG is used to amplify the savory notes in a wide range of processed and restaurant foods.
The Verdict: Liquid Aminos and MSG Compared
When trying to determine if liquid aminos are the same as MSG, the answer is a clear no. Liquid aminos are a versatile condiment derived from a whole-food source (soybeans or coconut) through hydrolysis or fermentation. They contain naturally occurring glutamate as part of their complex composition. MSG, by contrast, is a specific, synthesized flavor compound—a salt of glutamic acid—that is added to foods to boost umami flavor. For those seeking an umami-rich condiment that is less processed than pure MSG, liquid aminos provide a viable alternative.
Conclusion
In summary, while both liquid aminos and MSG enhance the umami flavor in food, they are distinct products. Liquid aminos are whole-food based seasonings derived from soy or coconut and contain naturally-occurring glutamate. MSG is a refined flavor additive produced via fermentation and composed of a specific salt of glutamic acid. Understanding these differences helps in making informed choices for cooking and dietary needs.
For more details on MSG's safety and composition, visit Harvard Health's article: Monosodium glutamate (MSG): What it is, and why you might consider avoiding foods that contain it
