What Authorities Say About Monosodium Glutamate (MSG)

Food containing natural glutamate has been around for centuries and is a provision to most people if not all.  It was only a matter of time that monosodium glutamate is extracted from a seaweed particularly kombu by a Tokyo professor Mr. Ikeda.  Broths and soups that contain this seaweed have a distinctive taste that gives overly satisfaction to the eater.  Today, home cooks, master chefs and food processing factories all over the globe have used monosodium glutamate (MSG).  Monosodium glutamate (MSG) did have its share of controversies but authorities from various countries have conducted their studies.

A 1995 report compiled by the Federation of American Societies for Experimental Biology (FASEB) in behalf of the US Food and Drugs Administration (FDA) stated that MSG is generally recognized as safe (GRAS).  This means that after research and actual experimentation, the claims of people who experienced adverse reaction to MSG cannot be fully proven and some did not even react in the way they did describe it.

Health Canada also agrees with the FASEB findings in regards to the safety of the use of monosodium glutamate as food flavor enhancer.  There is no clear and solid evidence that makes MSG a dangerous element to add to food.  Moreover, this substance does not cause obesity and no link at all in making people fat who constantly eat food with MSG.

Food Standards Australia New Zealand (FSANZ) also gave their view on this, stating that there is no convincing or solid evidence that monosodium glutamate is a substantial aspect in causing reactions that may result in serious illness or mortality.  There has been no actual evidence of MSG to cause asthma or a condition that is called ‘Chinese Restaurant Syndrome’, which is sudden headache or migraine after digesting food with this food flavoring.

The Scientific Committee gives the same conclusions for Food of the European Communities, American Medical Association, United Nations Food and Agriculture Organization and the WHO Committee on Food Additives.  After they have done their own thorough investigations and evaluations, they have come up with a result that monosodium glutamate is pretty much safe to use in food.  Europe even recognizes MSG or monosodium glutamate as a food additive.  There is no more hesitation on the use of this food enhancer.  The experts have done their extensive research and studies on the safety of this substance.  MSG is part of your kitchen assistants in making your dishes as flavorful as it can be.


Great Benefits Of Using Ajinomoto MSG

The Ajinomoto brand was created back in 1908 and is still a thriving business today. The secret to Ajinomoto MSG is the unique taste it creates on the taste buds. Because of this, every cook in the world is using MSG in his or her recipes. The MSG enhances the flavor, which makes eating a more pleasurable experience.

Why should you use MSG on your food? What are the benefits of using MSG? Before we answer these questions, you should know a little more about MSG. It is monosodium glutamate and is used as a food additive to enhance flavors. The intake of MSG should be limited every day.

What are the benefits of monosodium glutamate? First, they are available in natural sources. Yes, there are several foods and ingredients that are naturally rich in glutamate. Oyster, seafood, tomatoes, sea kelp, Parmesan cheese, and mushroom are high in glutamate. It is best to extract MSG from these natural sources.

The second benefit of using MSG is the unique taste it gives. MSG creates an umami taste, which is beyond sweet, sour, salty, spicy, and bitter. People eating food with a tiny pinch of MSG will enjoy the meaty flavor of the cuisine. International cuisines like European, Italian, and American cuisines are using MSG too.

The last benefit is that MSG is safe to use. You may have heard some misconceptions about MSG but they are not proven scientifically. MSG is used in seasoning canned vegetables and adding meaty flavor to broths. It does not have nutritional value but it does not contain any preservative too.

If you are sensitive to MSG, it will be best to control food that contains glutamate. MSG consumption should be limited even for healthy individuals. As long as you use the right amount in your food, you should not have any problems with monosodium glutamate.

Ajinomoto MSG Makes Food Delicious

Chefs are experts in food. They know the different properties of ingredients to create their delicious masterpieces. Ajinomoto MSG is a popular flavor enhancer among chefs. With just a tiny speck of MSG in food, the flavor reaches a completely new level. Ajinomoto MSG is also known for its ability to ripen certain ingredients to attain their full flavors. Tomatoes, mushrooms, and cheese are often used for their ability to create tasteful flavors in food.

All around the world, cooks are knowledgeable about the distinct taste and flavors of ingredients. This is how they make their own unique recipes. It is not just about mixing this and that. Chefs actually study the ingredients together. In making sure that the food they create are very flavorful, they include ingredients that are high in glutamate.

MSG or monosodium glutamate is the best food flavor enhancer. Studies show that MSG produces a new taste on the taste buds called “umami.” Americans describe umami as a savory and meaty taste in food. Before, there were only 5 basic tastes: sweet, sour, spicy, salty and bitter. Now, umami is the sixth basic taste and is described to be beyond all these.

Because of this savor flavor, different cuisines are also using MSG in their food. In European cuisine, MSG comes in the form of bouillons. In Chinese cuisine, MSG is present in oyster sauces. In Southeast Asian cuisine, MSG is found in fish sauce and soy sauce. In Italian cuisine, MSG is a staple in chowders. In American cuisine, stews always use MSG to enhance the meaty flavor.

Today, every food you are eating might have MSG already but food makers make sure that consumers consume only the right amount of MSG a day. A person consumes 10 grams of bound glutamate to a gram of free glutamate every day. Aside from this, the human body creates 50 grams of free glutamate.

MSG and Ajinomoto Help Fighting World Hunger

Mono sodium glutamate is widely used as a food additive and is classified by the FDA as safe to use. The msg ajinomoto is commonly found in meat dishes, vegetable dishes, soups, pastas, processed foods, and canned foods. The world’s largest producer of MSG is Ajinomoto, and the company says that MSG is a wonderful product that the whole world should take advantage of to fight hunger. The product can be used to add flavor, color, and smell of food to make it more enjoyable to eat. This is especially important in processed foods that usually have a lot of filler material added.
There has been a lot of controversy surrounding the use of msg ajinomoto in foods. There are people who are reported to have suffered adverse reactions after eating foods containing this additive. Some of the symptoms they complain about include excessive sweating, flushing, headache, facial tightness, nausea, numbness, and chest pain. There have also been studies that link MSG to obesity, cancers, liver damage, heart palpitations, and kidney problems. None of these studies have been conclusive in providing a direct link between MSG and these harmful health effects. In fact, other studies have attested to the many benefits of using MSG in foods.
The manufacturers of msg ajinomoto point to the many benefits of using the product in processing foods. With the world’s population increasing steadily, there is need to produce more food to help feed all these people. The food produced must also reach all these people before it goes bad so most likely it will have to be processed. This is where MSG and other ingredients come in. They help in preserving the food, and giving it a good lasting flavor, smell, and color, so that people can eat it and enjoy it even after a long time.

The History of Ajinomoto

Ajinomoto is the trade name for monosodium glutamate or MSG. Monosodium glutamate is made from the mixing of glutamate with water and salt. Glutamate is glutamic acid that is broken down through cooking, fermentation, or other processes. Glutamic acid is one of the non-essential amino acids making up protein molecules. Asian cooks had been tapping into the flavor enhancing properties of glutamate for many centuries before MSG was isolated. It is not clear whether it was the Japanese or the Chinese who first discovered that a broth made from certain types of seaweeds could enhance foods’ natural flavor.

Ajinomoto history can be traced back to the beginning of the 20th century. Research on seaweed started towards the end of the 19th century, with the production of iodine from seaweed at a facility in Hayama by Naka Suzuki. In 1907, Naka’s son, Saburosuke Suzuki II, established the S. Suzuki Pharmaceutical Co.

An important milestone in Ajinomoto history is that in 1907, Professor Ikeda, a chemist at the University of Tokyo, isolated glutamate from a broth of dried Konbu kelp. In July 1908, he got a patent for monosodium glutamate. Another important milestone in Ajinomoto history is that two months later, Mr. Suzuki approached Dr. Ikeda and became part owner of the patent.

The additive was given the Ajinomoto trade name and production started at S. Suzuki Pharmaceutical Co.’s Zushi factory in December 1908. S. Suzuki Pharmaceutical Co. was renamed S. Suzuki and Co. in 1912. The bigger Kawasaki plant was completed in 1914. The company ventured into New York, its first overseas market, in 1917.

The company got its current name, Ajinomoto Co., Inc., in 1946. The company started advertising Ajinomoto on TV in 1954. Other important milestones in the Ajinomoto history are the establishment of subsidiaries all over the world, including India, Nigeria, China, Peru, Malaysia, Thailand, Philippines, and Brazil.