What Kind of Salt is MSG?

December 21, 2025 •

4 min read

Did you know that MSG is the sodium salt of a naturally occurring amino acid called glutamic acid? This white crystalline powder is often mistaken for regular table salt, but its chemical identity and function in food are entirely different, responsible for imparting the savory 'umami' taste.

Quick Summary

Monosodium glutamate (MSG) is the sodium salt of the amino acid glutamic acid, used as a food additive to enhance umami flavor. It contains significantly less sodium than table salt.

Key Points

MSG is the Sodium Salt of Glutamic Acid: MSG's full name is monosodium glutamate, meaning it's the sodium salt of the amino acid glutamic acid.
Glutamate is the Source of Umami: The free glutamate in MSG is responsible for the savory umami flavor, the fifth basic taste.
Less Sodium than Table Salt: MSG contains about one-third of the sodium found in table salt, making it a potential tool for reducing sodium intake.
Produced by Fermentation: Commercial MSG is made through a fermentation process using plant-based sources like sugar cane, similar to how yogurt is made.
Natural Glutamate Exists in Many Foods: Glutamate occurs naturally in many foods, including tomatoes, aged cheeses, and mushrooms.
Considered Safe by Major Health Organizations: Both the FDA and WHO consider MSG to be safe for consumption by the general population.

The Chemical Identity of MSG

Monosodium glutamate (MSG) is not a flavor in itself but rather a sodium salt that enhances the savory 'umami' taste of food. Its chemical formula is C5H8NO4Na, which indicates a single sodium atom bonded to a glutamate molecule. This is a key distinction from common table salt (sodium chloride or NaCl). When MSG is dissolved in water, it separates into a sodium ion (Na+) and a glutamate ion. It is this free glutamate that interacts with our taste receptors to produce the umami sensation. The glutamate in MSG is chemically identical to the glutamate naturally present in many foods and is metabolized by the body in the same way.

Glutamic Acid: The Umami Source

At the core of MSG is glutamic acid, one of the most common amino acids found in nature. In its free form, it's the component responsible for the distinct umami flavor. This flavor is recognized as the fifth basic taste, joining sweet, sour, salty, and bitter. Japanese chemist Kikunae Ikeda first isolated this substance from seaweed broth in 1908, leading to the development of MSG as a commercial product.

How MSG is Produced

MSG can be found naturally in many foods, such as tomatoes, cheese, and mushrooms. However, the MSG used commercially as a food additive is produced through a large-scale fermentation process that is similar to making other fermented products like yogurt, vinegar, and wine.

The Commercial Fermentation Process

The modern fermentation process for producing MSG is both efficient and sustainable, involving a few key steps:

Preparation: Carbohydrate-rich source materials, such as sugar cane, sugar beets, molasses, or tapioca, are fermented by a microorganism, typically a species of Corynebacterium.
Fermentation: The microbes consume the glucose from the source material and excrete glutamic acid into the culture broth.
Neutralization: The glutamic acid is then isolated from the broth and neutralized with sodium hydroxide to form monosodium glutamate.
Purification and Crystallization: The resulting solution is decolorized and filtered to obtain a pure MSG solution, which is then crystallized and dried to produce the final white crystalline powder.

MSG vs. Table Salt: A Flavor and Sodium Comparison

While both MSG and table salt contain sodium, they are chemically distinct compounds with different effects on taste and health. Here is a comparison:


Feature	Monosodium Glutamate (MSG)	Table Salt (Sodium Chloride)
Chemical Composition	The sodium salt of the amino acid glutamic acid (C5H8NO4Na).	An inorganic compound made of sodium and chloride (NaCl).
Primary Taste	Imparts a savory, brothy, or meaty umami taste.	Provides a purely salty taste.
Sodium Content (by weight)	Approximately 12% sodium.	Approximately 39% sodium.
Culinary Purpose	Functions as a flavor enhancer that intensifies and rounds out other flavors.	Used to add a salty flavor and as a preservative.
Function in Cooking	Requires only a small amount to achieve the desired effect, enhancing existing flavors.	A basic seasoning, but excessive use can overpower a dish.

Can MSG Help Reduce Sodium Intake?

Because MSG contains only about one-third the sodium of table salt, it can be an effective tool for reducing overall sodium in a dish without sacrificing flavor. Studies have shown that by substituting some table salt with MSG, it's possible to lower the sodium content by 25 to 40 percent in certain foods while maintaining or improving palatability. This is particularly beneficial for individuals needing to manage their sodium intake.

Natural Sources of Glutamate

The savory umami flavor has been a part of global cuisine for centuries, long before MSG was isolated. Many common foods are rich in naturally occurring free glutamate, which gives them their characteristic savory flavor.

Here are some examples of foods that are naturally high in glutamate:

Cheeses: Aged cheeses, such as Parmesan, contain high levels of free glutamate.
Tomatoes: The ripe and cooked forms of tomatoes, like in tomato paste, have a significant amount of free glutamate.
Mushrooms: Varieties like shiitake are well-known for their umami-rich properties.
Fermented Foods: Soy sauce, fish sauce, and certain fermented bean pastes contain high levels of glutamate.
Meats and Seafood: Beef, cured meats, and fish are all natural sources of glutamate.
Seaweed: Kombu seaweed, the source from which MSG was first discovered, is particularly rich in glutamate.

Conclusion: Debunking the Myths and Understanding the Facts

Contrary to decades of misinformation, MSG does not deserve its negative reputation as a dangerous or unhealthy food additive. Extensive research and numerous studies conducted by health authorities like the U.S. Food and Drug Administration (FDA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have consistently concluded that MSG is safe for consumption. The so-called 'Chinese Restaurant Syndrome' was a term coined based on a 1968 letter to a medical journal and has since been debunked by scientific evidence.

When used correctly and in moderation, MSG is a harmless and valuable culinary tool. It enhances the flavor of savory dishes and can even be used as part of a strategy to reduce overall sodium intake. Understanding that MSG is simply the sodium salt of a naturally occurring amino acid helps demystify this ingredient and allows for its proper appreciation in modern cooking.

For more detailed information on MSG safety and its use, consult the U.S. Food and Drug Administration website: Questions and Answers on Monosodium glutamate (MSG).

Frequently Asked Questions

No, MSG is not the same as table salt (sodium chloride). While both contain sodium, MSG is the sodium salt of the amino acid glutamic acid and provides an umami flavor, whereas table salt is an inorganic compound that provides a purely salty taste.

There is no chemical difference between the glutamate in added MSG and the glutamate that occurs naturally in foods. The human body metabolizes both sources in the same way.

Commercial MSG is typically made through the fermentation of carbohydrate sources such as sugar cane, sugar beets, or molasses, using microorganisms to produce glutamic acid.

Yes, MSG can be used as a tool to reduce sodium. Because it contains about one-third the sodium of table salt and enhances flavor, it can allow you to use less salt without compromising taste.

Extensive scientific research has concluded that MSG is safe for consumption. The term 'Chinese Restaurant Syndrome' was based on unverified reports, and scientific studies have not been able to consistently link MSG to adverse reactions.

Many foods are natural sources of glutamate, including tomatoes, Parmesan cheese, mushrooms, soy sauce, and seaweed.

In many countries, including the United States, added monosodium glutamate must be clearly listed on the ingredients panel. However, products that contain naturally occurring glutamate through ingredients like yeast extract do not require this specific labeling.