Monosodium glutamate, or MSG, is a common seasoning and flavor enhancer. It is also the purest form of umami, the fifth taste. Monosodium glutamate, or MSG, is often added to sauces, broths, soups, and other foods to make the umami flavors stronger. It can also be used in place of some salt because it only has a third as much sodium. The US Food and Drug Administration and the World Health Organization both say it is safe. Monosodium glutamate, or MSG, was first mostly found in Asian foods but is now used all over the world to make foods taste better.
Umami and MSG are like two sides of the same coin. They both have glutamate and give us the same taste. Chemically, the glutamate in MSG is the same as the glutamate found in animal and plant proteins, and our bodies use both types of glutamate in the same way. Think of salt and saltiness. Many things taste salty, but a pinch of salt on your tongue is the most pure salty taste. When you eat MSG it triggers only one taste sensation–umami.
The Ajinomoto Group has been making MSG, a white crystalline powder with no smell, for more than one hundred years. You can find it in kitchen cabinets all over the world.
MSG, or monosodium glutamate, is one of the most widely used food additives in the world This popular flavor enhancer is valued for its umami taste that enhances savory flavors in everything from snacks to soups. But MSG also has a controversial reputation, with many myths and misconceptions around how it’s produced One of the biggest is the question – is MSG made from pork? Let’s take a closer look at what this additive really is and the common myths surrounding its origins and safety.
What Exactly is MSG?
MSG is the sodium salt of the common amino acid glutamic acid It was first identified in 1908 by Japanese researcher Kikunae Ikeda, who extracted glutamate from seaweed He found that this compound was responsible for the savory, meaty flavor in certain foods, which he termed “umami”.
Glutamic acid occurs naturally in our bodies and in protein-rich foods like meat, cheese, and mushrooms. When bound to sodium, it becomes the food additive MSG, used to enhance umami flavor. MSG is produced by the fermentation of starches like corn, sugar beets or sugar cane. Through this process, it’s converted into a white, crystalline powder that resembles salt or sugar.
So despite the myths, MSG is not extracted from any animal products like pork It’s produced through the natural fermentation process of plant starches
Where Did The Pork Myth Originate?
There are a few potential origins for the misconception that MSG comes from pork:
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The term “meaty flavor”: Since MSG enhances savory umami flavors, it’s often described as imparting a “meaty” flavor. This may have led some to assume it must contain pork or other meat.
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Confusion with gelatin: Gelatin, a common food additive, is sometimes made from pork products. MSG may have gotten mixed up with gelatin over the years.
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Anti-Chinese sentiment: Early criticism of MSG stemmed from anti-Chinese sentiment in the U.S. Associating MSG with taboo pork products may have been another attack.
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Similar Chinese names: In Chinese, MSG is called “wei jing”. Pork is called “zhū ròu”. The similar sounds may have caused some confusion.
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Distrust of chemical additives: MSG was largely unknown in the West until relatively recently. Some likely assumed it was made from pork parts rather than a natural fermentation process.
While it’s unclear exactly how it started, the notion that MSG comes from pork likely stems from some combination of these factors. But extensive research and food safety testing confirms there is no pork or other animal products in MSG.
Is MSG Safe To Consume?
Beyond the pork myth, there are other safety concerns surrounding MSG. After its introduction to American cuisine in the 1960s, some claimed to experience reactions like headaches or numbness after eating MSG-laden Chinese food. This spawned fear over MSG and claims that it was toxic.
However, most expert bodies and research indicate MSG is safe for human consumption:
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The FDA classifies MSG as GRAS (generally recognized as safe) with no limits on how much can be added to foods.
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Numerous studies including double-blind trials found no reproducible reactions in most individuals consuming MSG, even in large quantities.
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While a small subset of people may have temporary sensitivities to large doses on an empty stomach, most people can safely consume normal amounts with food.
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MSG contains much less sodium than regular table salt, making it a useful salt substitute.
So while a very small number of people may wish to avoid it, MSG does not pose any serious health risks for the majority of the population. The pork myth is just one of several misconceptions that have unfairly maligned this flavor enhancer.
MSG Content In Common Foods
While most associate MSG with Chinese takeout and chips, it’s used in small amounts in a huge variety of processed foods. Here are some of the top sources of MSG:
- Fast food like burgers, chicken nuggets, and fries
- Savory snack foods including chips, crackers, popcorn
- Seasoning blends and flavored powders
- Frozen meals and ready-to-eat dishes
- Canned soups and broths
- Condiments like salad dressing, mayo, and dipping sauces
MSG is also frequently used in restaurant cooking. It enhances flavors in dishes like stews, sauces, meat dishes, and fried foods. Food manufacturers are also not required to disclose its presence on labels if it’s considered a spice or natural flavor.
The best way to control MSG consumption is to cook more meals at home using fresh, whole ingredients whenever possible. But given its safety for most people, even occasional MSG exposure from takeout or party snacks is not a major concern.
The Bottom Line on MSG and Pork
Here are some key takeaways when it comes to MSG:
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MSG is produced by the natural fermentation of starch, not pork or other meat products.
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Early associations between MSG and pork likely stemmed from xenophobia and chemical distrust.
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Extensive research indicates MSG is safe for consumption in normally used amounts.
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While present in many processed foods, home cooking limits exposure to additives like MSG.
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A small subset of the population may experience temporary reactions to large doses of MSG.
So rest assured that your chips, Chinese takeout, and favorite fast food are not secretly sprinkled with pulverized pork products. MSG is simply a naturally-derived flavor enhancer that brings out the umami in foods. While minimizing overly processed items is smart, you can enjoy the occasional sprinkle of MSG without worrying about pork content or health risks for most people.
How is MSG Made?
One evening over dinner in 1908, one of the Ajinomoto Group’s founders, biochemist Dr. Mr. Kikunae Ikeda asked his wife a question that would change the history of food: What made her vegetable and tofu soup taste so good, like meat? She showed the kombu (kelp), a dried seaweed, that she used to make her traditional Japanese dashi, or broth. Inspired by this revelation, Dr. Ikeda set to work. By drying out and treating his wife’s kombu broth, he was able to get a crystalline compound out of it. It turned out to be glutamic acid. He tasted the crystals and found a distinct savory flavor that he named umami, which comes from the Japanese word umai, which means “delicious.” Dr. Ikeda soon filed a patent to produce umami in an easy-to-use form: MSG (monosodium glutamate).
The following year, the Ajinomoto Group got its start as MSG was launched on the Japanese market. At first it was produced through the hydrolysis of gluten to extract wheat protein. Then in the 1930s there was a shift to extracting MSG from soy beans. In the 1960s, production switched to fermenting sugar cane and other similar crops with bacteria. This is similar to how cheese, yogurt, and wine are made.
General Questions about MSG
No. MSG has been used safely as a food additive and seasoning in many cultures since it was discovered more than 100 years ago. Extensive scientific research confirms MSG’s safety and role in the diet.
What is MSG, and is it actually bad for you? – Sarah E. Tracy
FAQ
Does pork contain MSG?
Is MSG halal or haram?
Does MSG contain pig fat?
What exactly is MSG made of?