Monosodium glutamate
“IT IS NOT CHEMISTRY”
“IT IS NOT CHEMISTRY”
Monosodium glutamate was discovered by the Japanese chemist Kikunae Ikeda. According to legend, while tasting a seaweed-based broth, Professor Ikeda noticed a taste unlike anything else. His inquisitive mind would not let it go, and eventually glutamic acid was isolated from kombu seaweed. At that time nobody could have imagined the scale on which this product would one day be produced.
The taste of glutamic acid was unlike any taste known before. Later, human receptors that recognise the taste of glutamic acid were discovered, which shows that monosodium glutamate takes a full part in digestion, and the taste itself became known as “umami”.
The taste of glutamic acid was unlike any taste known before. Later, human receptors that recognise the taste of glutamic acid were discovered, which shows that monosodium glutamate takes a full part in digestion, and the taste itself became known as “umami”.
So what exactly is the average consumer afraid of? The main reason for the fear is a lack of reliable information and understanding of how monosodium glutamate is made. Most buyers believe it is produced by chemical synthesis in laboratories, by people in protective suits, under strict secrecy. And of course such “CHEMISTRY” cannot be good for the body. Is that true? In reality, things are completely different.
Chemical synthesis is not used to produce monosodium glutamate: it is a very expensive method that does not justify the costs for manufacturers. Monosodium glutamate is still produced the same way as at the beginning of the 20th century, naturally, by fermentation. And here we meet another scary chemical word! But there is no need to worry: useful products such as yoghurt and cheese are made the same way, and so is the sauerkraut your grandmother prepares.
Monosodium glutamate is made from molasses, a by-product of sugar production. Molasses is loaded into tanks, and microorganisms are added later. Fermentation produces glutamic acid, which then goes through multi-stage purification and crystallisation with sodium salts.
Chemical synthesis is not used to produce monosodium glutamate: it is a very expensive method that does not justify the costs for manufacturers. Monosodium glutamate is still produced the same way as at the beginning of the 20th century, naturally, by fermentation. And here we meet another scary chemical word! But there is no need to worry: useful products such as yoghurt and cheese are made the same way, and so is the sauerkraut your grandmother prepares.
Monosodium glutamate is made from molasses, a by-product of sugar production. Molasses is loaded into tanks, and microorganisms are added later. Fermentation produces glutamic acid, which then goes through multi-stage purification and crystallisation with sodium salts.
What else scares people about these crystals? Perhaps that food seasoned with them tastes better? If the taste changes, it surely cannot be healthy. But the taste does not change; it just becomes brighter and richer. Scientists around the world have carried out a huge number of studies trying to prove that monosodium glutamate is harmful, yet to this day no results confirming this have been obtained. Ordinary table salt is more dangerous: the critical dose for the human body is 3 g per 1 kg of body weight, while for glutamic acid it is several times higher, about 13 g per 1 kg.
If you are still worried, remember that you cannot avoid glutamic acid. It occurs naturally in food. Soy sauce, parmesan, seeds, tomatoes and many other favourite foods contain this amino acid in large amounts.
In many countries monosodium glutamate is legally sold in retail chains and can be found in every kitchen, just like sugar and salt, and is used as a seasoning. To sum up, we can say with confidence that monosodium glutamate is safe. It will not lead to obesity or health problems; the only risk is that food with it tastes so good you will not be able to stop. Know your limits and remember: “IT IS NOT CHEMISTRY, IT IS UMAMI”.
If you are still worried, remember that you cannot avoid glutamic acid. It occurs naturally in food. Soy sauce, parmesan, seeds, tomatoes and many other favourite foods contain this amino acid in large amounts.
In many countries monosodium glutamate is legally sold in retail chains and can be found in every kitchen, just like sugar and salt, and is used as a seasoning. To sum up, we can say with confidence that monosodium glutamate is safe. It will not lead to obesity or health problems; the only risk is that food with it tastes so good you will not be able to stop. Know your limits and remember: “IT IS NOT CHEMISTRY, IT IS UMAMI”.
12 DECEMBER / 2022
Author:
Chief Food Technologist
Anna Matveeva
Chief Food Technologist
Anna Matveeva