What is monosodium glutamate made of?

Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an amino acid that serves as the basis for the umami taste. Contrary to popular misconceptions, the MSG used in today's food is predominantly a result of a natural fermentation process, using common ingredients found in many cuisines around the world.

Quick Summary

Monosodium glutamate (MSG) is a flavor enhancer created from the sodium salt of glutamic acid. Modern production uses a fermentation process with plant-based sources like sugar beets, cane, or corn, resulting in a white crystalline powder.

Key Points

• Core Ingredients: Monosodium glutamate is the sodium salt of glutamic acid, a naturally occurring amino acid.

• Modern Production: Today's MSG is made primarily through a natural fermentation process, similar to making yogurt or wine.

• Plant-Based Sources: Raw materials for fermentation are typically plant-based, such as sugar cane, sugar beets, corn, or cassava.

• Fermentation Process: Microorganisms convert carbohydrates into glutamic acid, which is then neutralized with sodium to form MSG.

• Natural vs. Added: The body metabolizes the glutamate from added MSG in the exact same way as glutamate found naturally in many foods.

• Umami Flavor: Glutamate is responsible for the savory umami taste, and adding MSG enhances this flavor profile.

The Core Components of Monosodium Glutamate

At its chemical core, monosodium glutamate is composed of two primary elements: glutamic acid and sodium. Glutamic acid is one of the most common amino acids found in nature, a fundamental building block of protein that exists in nearly all living things, including the human body. Sodium is the other component, added to make the glutamate molecule stable and more soluble in water. When MSG dissolves, it separates into sodium ions and glutamate ions, which activate the umami taste receptors on the tongue.

How Modern Monosodium Glutamate is Produced

Today, the vast majority of MSG is produced through a modern bacterial fermentation process, much like the methods used to make other common food products like yogurt, vinegar, and wine. This process is highly efficient and uses natural, plant-based raw materials, making it a sustainable production method.

The Fermentation Steps

The production process involves several key stages, transforming simple carbohydrates into the pure, crystalline form of MSG.

1. Raw Material Preparation: High-quality starches or molasses derived from sources like sugar beets, sugar cane, corn, or cassava are prepared.
2. Fermentation: In a controlled environment, specific strains of fermentative microorganisms (like Corynebacterium glutamicum) are added to the carbohydrate source. These microbes consume the sugars and excrete glutamic acid into the surrounding broth.
3. Isolation and Neutralization: The glutamic acid is then isolated from the fermentation broth. A sodium compound, such as sodium hydroxide, is added to neutralize the acid, which results in the formation of monosodium glutamate.
4. Purification: The resulting solution is decolorized and filtered to remove impurities, creating a pure MSG solution.
5. Crystallization and Drying: The pure solution is crystallized and then dried to produce the final, odorless, white crystalline powder.

Historical Production Methods

Before the fermentation process was perfected in the 1960s, MSG was produced using different techniques.

• Extraction from Seaweed: The initial discovery of MSG in 1908 by Japanese chemist Kikunae Ikeda involved extracting glutamic acid directly from kombu seaweed broth.
• Hydrolysis of Protein: Earlier commercial production relied on the hydrolysis of protein-rich vegetable sources, like wheat gluten and soybeans, to release the glutamic acid.

Natural Glutamate vs. Added MSG: The Distinction

One of the most significant points about MSG is that the body cannot distinguish between naturally occurring glutamate and the glutamate from added MSG. The chemical structure is identical, and both are metabolized in the same way. An average adult consumes far more glutamate from protein-rich foods than they do from added MSG.

Naturally Occurring Sources of Glutamate

Free glutamate, responsible for the umami flavor, is abundant in a wide variety of foods:

• Tomatoes
• Parmesan cheese
• Mushrooms
• Soy sauce
• Seaweed
• Aged cheeses
• Cured meats
• Human breast milk

Natural vs. Manufactured Glutamate: A Comparison

To better understand the similarities, here is a breakdown of naturally occurring glutamate versus manufactured MSG.

Feature	Naturally Occurring Glutamate	Manufactured MSG
Source	Found in protein-rich foods like tomatoes, cheese, mushrooms, and meat.	Produced commercially via bacterial fermentation of plant-based carbohydrates.
Form	Usually bound to proteins or released as 'free' glutamate through ripening or fermentation.	A purified white, crystalline powder designed for stability and easy dissolution.
Chemical Identity	Chemically identical to the glutamate found in MSG.	Chemically identical to naturally occurring glutamate.
Metabolism	Metabolized by the body in the same manner as added MSG.	Metabolized by the body in the same manner as natural glutamate.
Contribution to Diet	Accounts for the vast majority of daily glutamate intake.	Contributes a small portion of overall daily glutamate intake.

Conclusion

What is monosodium glutamate made of boils down to two simple and natural components: glutamate and sodium. The glutamate is an amino acid derived primarily from fermented plant sources like sugar cane, beets, and corn, while the sodium is added for stabilization. There is no chemical difference between the glutamate added to foods as MSG and the glutamate that naturally occurs in many foods, meaning the body processes both identically. The scientific consensus, supported by regulatory bodies like the U.S. Food and Drug Administration, is that MSG is a safe food additive. To learn more about food additives and safety, consider visiting the official FDA website.

Sources

• What is Monosodium Glutamate (MSG)? - FDA
• What is MSG and How is it Made? - Ajinomoto Group
• Monosodium Glutamate (MSG): What it is, and why you might… - Harvard Health

Frequently Asked Questions

Is monosodium glutamate natural or synthetic?

MSG is considered a purified form of naturally occurring glutamate. While the manufacturing process happens in a factory, the primary ingredient, glutamic acid, is derived from natural, plant-based sources through a natural fermentation process.

What is the difference between glutamate in food and glutamate in MSG?

The human body cannot distinguish between glutamate naturally present in food (like tomatoes or cheese) and the glutamate added as MSG. They are chemically identical and are metabolized by the body in the same manner.

What raw materials are used to make MSG?

Modern MSG production relies on the fermentation of carbohydrates derived from plants, most commonly sugar cane, sugar beets, corn, or cassava.

Is MSG production similar to making other food products?

Yes, the fermentation process used to produce MSG is very similar to the centuries-old methods used for making products like yogurt, beer, soy sauce, and vinegar.

Did MSG used to be made from seaweed?

Yes, when Japanese chemist Kikunae Ikeda first isolated glutamic acid in 1908, he did so from kombu seaweed. Early commercial production also utilized hydrolysis of proteins from wheat or soy, before the shift to fermentation.

How much sodium does MSG contain compared to table salt?

MSG contains significantly less sodium than table salt. It has about one-third the amount of sodium (approximately 12% vs. 39%).

Why is sodium added to glutamate to make MSG?

Sodium is added to create the sodium salt of glutamic acid, which improves its stability and solubility. When dissolved in water, the sodium and glutamate separate, allowing the glutamate to activate taste receptors.