Are there any other names for MSG?

According to the U.S. Food and Drug Administration (FDA), food manufacturers must label added monosodium glutamate (MSG) directly, but they are not required to disclose naturally occurring MSG in other ingredients. This creates a complex landscape for consumers seeking to avoid MSG, as numerous food additives, extracts, and proteins naturally contain or release glutamates, essentially serving as other names for MSG.

Quick Summary

This article explores the many aliases for MSG on food labels, including flavor enhancer codes and processed ingredients. It explains the distinction between added MSG and naturally occurring glutamates in common food products, empowering consumers to better understand ingredient lists.

Key Points

• Hidden MSG: Added monosodium glutamate is often concealed under other names, such as E621 and various glutamate salts.

• Ingredient Aliases: Hydrolyzed proteins and yeast extracts are common processed ingredients that contain and release free glutamates, providing a flavor-enhancing effect similar to MSG.

• Labeling Loophole: The FDA requires labeling for intentionally added MSG, but not for naturally occurring glutamates found in ingredients like yeast extract.

• Naturally vs. Added Glutamate: The chemical structure of glutamate is identical whether it's naturally occurring or added, but the concentration and context differ.

• Informed Consumer: To avoid hidden MSG, consumers should learn to recognize its many aliases and read ingredient lists carefully, especially for processed foods.

Decoding the Ingredient Label: More Than Just 'Monosodium Glutamate'

Consumers often rely on ingredient labels, but identifying all sources of monosodium glutamate (MSG) can be challenging. While direct MSG is typically listed as 'monosodium glutamate' or 'E621', many other ingredients contain or release free glutamic acid, functioning similarly to MSG. Recognizing these hidden sources is crucial for those sensitive to MSG.

The Direct Aliases: Glutamate Salts and E-Numbers

MSG and related glutamate salts can appear under various names and E-numbers, particularly in regions like Europe and Australia. These are all forms of glutamate, contributing to umami flavor. Common examples include:

• E621 (monosodium glutamate)
• E620 (glutamic acid)
• E622 (monopotassium glutamate)
• E623 (calcium glutamate)
• E624 (monoammonium glutamate)
• E625 (magnesium glutamate)

These codes indicate added glutamate salts, which have the same effect as MSG.

The Stealthy Ingredients: Hidden Sources of Glutamate

Many processed food ingredients naturally contain or release free glutamate and are used by manufacturers for flavor enhancement without listing 'MSG'. The FDA does not mandate labeling for naturally occurring glutamates, making identification difficult. Key examples include:

• Hydrolyzed Proteins: Like hydrolyzed vegetable protein (HVP), soy protein, or corn gluten, produced by breaking down proteins.
• Yeast Extracts: Such as autolyzed or hydrolyzed yeast extract, rich in free glutamates for savory flavor.
• Protein Isolates: Processed forms like soy or whey protein isolate can contain free glutamate.
• Other Ingredients: Gelatin, textured protein, soy sauce, and malt extract are also sources.

These ingredients are common hidden sources of glutamate in packaged foods.

Comparison: Naturally Occurring Glutamate vs. Added MSG

Understanding the distinction between added MSG and naturally occurring glutamate is important:

Feature	Added Monosodium Glutamate (MSG)	Naturally Occurring Glutamate in Whole Foods
Source	Produced via bacterial fermentation.	Found in whole foods like tomatoes, cheese, mushrooms, and seaweed.
Chemical Form	Processed, unbound L-glutamic acid and sodium.	Typically bound within proteins.
Labeling	Must be explicitly labeled as 'monosodium glutamate', 'E621', etc..	Not required to be labeled on packaged foods.
Concentration	Highly concentrated, single ingredient.	Varies widely by food.

The chemical structure is identical, but differences lie in concentration, binding, and labeling.

Conclusion: Navigating the Complexities of MSG

Identifying MSG on food labels requires looking beyond 'monosodium glutamate'. Manufacturers use various ingredients and E-numbers to achieve similar flavor effects. Recognizing these aliases, particularly hydrolyzed proteins and yeast extracts, is crucial for those avoiding added glutamates. By carefully reading ingredient lists and understanding the difference between naturally occurring and added forms, consumers can make more informed food choices.

Navigating Ingredient Labels for MSG

To help identify potential hidden MSG in food products, consider these tips when reading ingredient lists:

1. Check for E-numbers: Look for E621 and other glutamate E-numbers (E620-E625).
2. Spot 'Hydrolyzed' ingredients: Phrases like 'hydrolyzed vegetable/soy/plant protein' are indicators.
3. Identify Yeast: Search for 'yeast extract', 'autolyzed yeast', or 'yeast food'.
4. Be aware of flavor-rich sources: Recognize ingredients like soy sauce, certain seasonings, and broths.
5. Question 'no added MSG' claims: These products may still contain ingredients with natural glutamate.

Using these tips can help you navigate food labels and align your choices with your preferences.

Frequently Asked Questions

What is E621?

E621 is the European food additive code for monosodium glutamate (MSG). It is used to label added MSG in food products in many countries.

Does yeast extract contain MSG?

Yeast extract contains naturally occurring glutamate, but it is not the same as pure, added MSG. It is often used as a natural flavor enhancer to provide an umami taste, and can be used as an alternative to MSG.

How can I identify hydrolyzed protein on a food label?

Look for ingredients such as 'hydrolyzed vegetable protein' (HVP), 'hydrolyzed soy protein', or 'hydrolyzed corn gluten'. These ingredients are processed to release free glutamates, which act as flavor enhancers.

Are 'natural flavors' a hidden source of MSG?

The term 'natural flavors' can sometimes be used by manufacturers to describe ingredients that contain naturally occurring glutamates, though it is not a direct alias for added MSG. Some individuals sensitive to MSG may react to certain 'natural flavors' that contain free glutamate.

Do foods claiming 'no added MSG' still have glutamate?

Yes, products with a 'no added MSG' claim can still contain ingredients with naturally high levels of glutamate, such as yeast extract, soy sauce, or hydrolyzed protein. The claim only applies to intentionally added monosodium glutamate.

Is Ajinomoto a type of MSG?

Aji-No-Moto is a trade name for monosodium glutamate (MSG). The company Ajinomoto was the first to commercially produce MSG after its discovery.

What are some examples of glutamate-rich whole foods?

Many natural foods are rich in glutamate, including tomatoes, aged cheeses like Parmesan, mushrooms, soy sauce, and seaweed.