Monosodium glutamate, whose scientific name is MSG, is a commonly used food additive that is widely used in cooking to enhance the umami of food. It is considered to be a "fifth taste", i.e., umami. The main ingredient of monosodium glutamate is monosodium glutamate, which is the sodium salt of glutamic acid, which is an amino acid naturally found in many foods.
1.Preparation of monosodium glutamate:
The main raw material of MSG is glutamic acid, which can be obtained in a variety of ways, the most important of which is through fermentation and extraction.
Fermentation method: Through the fermentation of microorganisms such as Escherichia coli and lactic acid bacteria, carbohydrates such as starch and sugar are converted into glutamic acid. This is a traditional method of producing MSG.
Extraction method: By extracting ingredients that naturally contain glutamate, such as seaweed, mushrooms, fish, etc., and then chemically processing to obtain glutamic acid, and finally form monosodium glutamate.
2.History of MSG:
The history of MSG dates back to the early 20th century. In 1908, Japanese scientist Hideo Okumura extracted monosodium glutamate from kelp for the first time, thus pioneering the preparation and application of monosodium glutamate. Since then, MSG has been widely used worldwide. Its successful application in cooking has sparked a demand for the concentration of glutamate extracted from the global food industry, which has led to the large-scale production and use of monosodium glutamate.
3.Chemical composition of monosodium glutamate:
The main ingredient of monosodium glutamate (MSG) is monosodium glutamate. Glutamic acid is an amino acid that occurs naturally in many foods and is an important amino acid in the human body. MSG is obtained by reacting glutamic acid with sodium hydroxide to form monosodium glutamate. The chemical formula is C5H8NO4Na.
4.Biological effects of MSG:
MSG plays a role in enhancing umami in food. It is able to interact with the natural amino acids in food, improve taste sensitivity, and make food more intense. Although sometimes referred to as the "fifth taste", umami is not provided by MSG alone, but rather interacts with other flavors to form complex gustatory sensations.
5.Application of monosodium glutamate:
MSG is widely used in the food industry and home cooking, and its main roles include:
Flavor Enhancer: As a flavor enhancer, it enhances the umami of food and enhances the taste.
Seasoning: As a flavoring agent, it can improve the effect of other seasonings.
Catalyst: Interacts with other seasonings to intensify the flavor and make it more delicious and tasty.
Preservation: MSG has a certain antibacterial effect, which can prolong the shelf life of food to a certain extent.
6.Controversy over MSG:
Although MSG is widely used, it has also caused some controversy. Some people may be allergic to MSG and experience symptoms such as headaches and nausea, which is known as "MSG allergy" or "Chinese restaurant syndrome". However, scientific studies have not definitively proven that MSG causes these symptoms, and most people are able to safely consume MSG in moderate amounts.
7.Recommendations for the rational use of MSG:
Use in moderation: Use MSG in moderation in cooking, not in excess, to avoid discomfort to individual groups.
Pair with other flavors: MSG can be combined with other seasonings to create a richer taste sensation.
Know your allergies: For those who are allergic to MSG, their intake should be avoided or reduced.
In home cooking and the food industry, MSG, as a food additive, can add color and flavor to food and enhance the taste experience after scientific and rational use.
However, people need to pay attention to the appropriate amount of MSG in the process of using MSG and adjust it according to individual conditions to ensure the safety and health of consumption. For those who are allergic to MSG, food should be chosen carefully to protect the health of the individual.