Umami is the fifth basic taste and MSG is the sodium salt of the amino acid glutamate that enhances the umami taste. MSG is widely used as a flavor enhancer in Japanese and Chinese cuisine. Several studies and health organizations have concluded that MSG is safe for human consumption at typical dietary levels. While some individuals report negative symptoms after MSG ingestion, extensive reviews have found no convincing evidence that MSG is a significant cause of severe illnesses or mortality. Regulations on MSG labeling vary by country or region.

1. By:
Yuga Bhat
Sidhant Banura

2.  5th taste : Umami
 MSG: sodium salt of an
amino acid found
abundantly in protein.
 Only a small amount of
added glutamate is required
to optimize umami taste.
 MSG as a flavor enhancer.
 particularly popular in
Japanese and Chinese
cuisine.  Monosodium glutamate
 Sodium 2-
aminopentanedioate
 Glutamic acid, monosodium
salt, monohydrate
 L-Glutamic acid,
monosodium salt,
monohydrate
 L-Monosodium glutamate
monohydrate
 Monosodium L-glutamate
monohydrate
 MSG monohydrate
 Sodium glutamate
monohydrate
 UNII-W81N5U6R6U
 E621

3.  Rats - LD50 = 15-18 mg/kg (salt: 3g/kg)
 A 1995 report from the Federation of American Societies
for Experimental Biology (FASEB) for the United States
Food and Drug Administration (FDA) concluded that MSG
is safe when "eaten at customary levels“.
 no data to support the role of glutamate in chronic
disease.
 data from the United Kingdom indicates
an average intake of 590 mg/day
extreme users consuming 2330 mg/day." (Rhodes et
al. 1991).
 In a highly-seasoned restaurant meal, intakes as high as
5000 mg or more may be possible (Yang et al. 1997)
 there may be a small number of unstable asthmatics who
respond to doses of 1.5 – 2.5g of MSG in the absence of
food. (JECFA, 1987)

4.  Food Standards Australia New Zealand (FSANZ)
has extensively documented MSG.
 no convincing evidence that MSG is a significant
factor in causing systemic reactions resulting in
severe illness or mortality.
 neither persistent nor serious effects from
Chinese restaurant syndrome (CRS) studies.
 Standard 1.2.4 of the Australia and New Zealand
Food Standards Code requires MSG to be labeled
in packaged foods. The label must have the
food-additive class name (e.g. "flavour
enhancer"), followed by the name of the additive
("MSG") or its International Numbering
System(INS) number, 621.

5.  MSG as per US FDA : GRAS
 Since 1998, MSG cannot be included in the term
"spices and flavorings".
 The ribonucleotide food additives disodium
inosinate and disodium guanylate are usually used
with MSG-containing ingredients.
Acceptability
GRAS
status by
US FDA
1993
proposed
adding
"contains
glutamate"
1998
MSG
cannot be
included in
the term
"spices and
flavorings".
 does not require disclosure of components and
amounts of "natural flavor.“
 considers labels such as "no MSG" or "no added
MSG" misleading if the food has ingredients which
are sources of free glutamate.
In 1993, proposed adding "contains glutamate"

6.  The use of glutamic acid and its salts has to be
declared.
 The name or E number of the salt has to be listed.
 These enhancers are not allowed to be added to milk,
emulsified fat and oil, pasta, cocoa/chocolate
products and fruit juice.
 The EU did not yet publish an official NOAEL (no
observable adverse effect level) for glutamate.
 A 2006 consensus statement of a group of German
experts drawing
from animal studies: a daily intake of glutamic acid
of 6 g/kg/day is safe.
From human studies: doses as high as 147 g/day
produced no adverse effects in males when given for
30 days.

7. Permitted as per
GMP
MSG
Table
olives:5.0mg/kg
Not
Recommended
for infants
below1-2 yrs
Canned chop
meat:
500mg/kg