Is there another name for MSG? The many hidden identities of monosodium glutamate

November 27, 2025 •

4 min read

Food manufacturers often list MSG under different aliases to avoid consumer scrutiny. The primary chemical name for MSG is monosodium glutamate, but other terms like hydrolyzed protein and yeast extract also indicate its presence. Learning these different names is crucial for those seeking to monitor or avoid the additive in their diet.

Quick Summary

MSG has many aliases, including yeast extract, hydrolyzed protein, and flavor enhancer E621. Free glutamates also occur naturally in many foods, but packaged products can contain processed forms under various names. This guide details how to identify these alternative labels.

Key Points

Alternative Names: MSG is often listed on food labels under different names, such as yeast extract, hydrolyzed vegetable protein, and autolyzed yeast.
Ingredient Function: These alternative ingredients contain or are rich in free glutamates, which provide the same savory umami flavor as pure MSG.
Labeling Regulations: Food manufacturers are required to list added MSG on labels, but they don't have to specify that ingredients naturally high in glutamate also contain it.
Natural vs. Added: The human body metabolizes added and naturally occurring glutamates in the same way, as they are chemically identical.
Reading Labels: Savvy consumers can identify hidden sources of MSG by looking for specific terms like 'hydrolyzed protein' and 'yeast extract,' in addition to 'monosodium glutamate'.

Why Does MSG Go by Other Names?

Monosodium glutamate (MSG) is a sodium salt of the common amino acid glutamic acid, and it functions as a potent flavor enhancer, providing a savory umami taste. Despite its approval for use by regulatory bodies like the FDA, MSG has been the subject of controversy and negative perception for decades. This history has led many food manufacturers to seek alternative ingredients or use different terminology to describe the additive on food labels.

Some alternative names represent ingredients that are rich in naturally occurring, or free, glutamates. Fermented and hydrolyzed products often contain high concentrations of these flavor-enhancing compounds. For example, fermenting yeast or hydrolyzing proteins can break them down into their component amino acids, including glutamic acid. When these ingredients are added to food, they provide the same umami effect as pure MSG.

The Most Common Alternative Names for MSG

To effectively read food labels, it's important to recognize the different ways MSG can be listed. Below are some of the most frequent aliases, along with an explanation of why they appear on ingredient lists.

Yeast Extract: A popular flavor enhancer created from breaking down yeast cells. This process releases glutamic acid, resulting in a glutamate-rich product.
Hydrolyzed Vegetable Protein (HVP): A flavoring agent created by boiling vegetable protein with hydrochloric acid to break it down into amino acids. A key byproduct is free glutamic acid.
Autolyzed Yeast: Similar to yeast extract, this ingredient uses yeast enzymes to break down the proteins into free amino acids, including glutamate.
Glutamic Acid: The precursor to MSG. While it is naturally found in many foods, when it appears as a separate additive, it is often a manufactured source of glutamate.
Protein Isolate: Created when protein is isolated from its original source, such as soy. The isolation process can leave behind concentrated, free glutamates.
Soy Sauce: A naturally fermented food, soy sauce is rich in naturally occurring free glutamates, which contribute to its savory flavor profile.
Caseinates (Calcium or Sodium): These milk proteins, when hydrolyzed, contain free glutamates. They are often used in creamy sauces, soups, and processed dairy products.
Bouillon and Broth: While traditional broths have natural glutamates, many commercial bouillon cubes, granules, and canned broths contain added flavor enhancers like yeast extract or hydrolyzed protein.

How to Read a Label for Hidden MSG

Identifying sources of MSG on a label goes beyond just looking for the specific term 'monosodium glutamate.' The following steps can help consumers navigate ingredient lists:

Look for Explicit Labeling: Check for monosodium glutamate or its E number (E621) explicitly listed. In the US, regulations require added MSG to be labeled as such.
Scan for Common Aliases: Read the list for phrases like yeast extract, hydrolyzed vegetable protein, or autolyzed yeast.
Be Aware of 'Flavorings': The term 'natural flavors' can sometimes mask the presence of added glutamates, although this is less common than with hydrolyzed ingredients.
Check for Other Glutamates: Food additives like monopotassium glutamate (E622) and calcium glutamate (E623) are also forms of glutamate.

Natural vs. Added Sources of Glutamates

It is important to understand that there is no chemical difference between added MSG and the naturally occurring glutamates found in many whole foods. Both provide the same savory taste and are metabolized identically by the human body. However, the key distinction often lies in concentration and context. Added MSG is a concentrated salt intended purely for flavor enhancement, while natural sources are part of a complex food matrix.

Comparison of Glutamate Sources


Feature	Naturally Occurring Glutamates	Added MSG (as an additive)
Source	Found naturally in foods like ripe tomatoes, parmesan cheese, mushrooms, and soy sauce.	Produced through a fermentation process involving sugar beets, cane, or molasses.
Concentration	Present as part of the food's overall composition, varying depending on ripeness and preparation.	A concentrated powder used explicitly to boost flavor.
Labeling	Not required to be labeled as 'MSG'. The ingredient itself (e.g., tomato paste) is listed.	Required to be listed as `monosodium glutamate` or `E621` in many countries.
Form	Part of the protein structure in whole foods.	A standalone additive, typically a white, crystalline solid.
Metabolism	Metabolized the same way as added MSG.	Metabolized the same way as naturally occurring glutamate.

Conclusion

While the direct answer to "Is there another name for MSG?" is its full chemical name, monosodium glutamate, the reality for a consumer is more complex. Many other ingredients function in a similar capacity or contain free glutamates as a byproduct of their manufacturing process. Terms such as hydrolyzed vegetable protein, yeast extract, and autolyzed yeast are all used to introduce the savory umami flavor into processed foods. By understanding these various labels, consumers can make more informed choices about the foods they eat and gain a clearer picture of their ingredients. Ultimately, whether derived naturally or added artificially, the flavor compound in question is still glutamate.

Frequently Asked Questions

The full chemical name for MSG is monosodium glutamate. MSG is an abbreviation for this name and is the most common term used.

Yes, yeast extract naturally contains free glutamates, the same flavor-enhancing compound found in MSG. It is often used as an alternative way to add umami flavor.

Hydrolyzed vegetable protein (HVP) is not technically MSG itself, but it is an ingredient that contains free glutamic acid, the same active component in MSG. It is a common source of hidden glutamate.

To find hidden MSG, check ingredient lists for terms like hydrolyzed protein, autolyzed yeast, yeast extract, and specific glutamate additives (e.g., calcium glutamate E623). Foods listing 'natural flavors' or 'seasonings' may also contain some free glutamates.

No, the glutamate in added MSG is chemically identical to the glutamate that occurs naturally in foods like cheese and tomatoes. The body metabolizes them in the same way.

Many manufacturers use different names for MSG, or use ingredients that naturally contain glutamates, due to a negative perception surrounding the term 'monosodium glutamate'. By using alternative labeling, they can still achieve the desired flavor enhancement.

While the term 'natural flavors' itself doesn't explicitly mean added MSG, it can be used to describe flavoring components, including some containing glutamates. However, other ingredients like hydrolyzed protein and yeast extract are more definite indicators of added glutamate.