Flavor Enhancers---Monosodium Glutamate MSG

MSG is commercially (and even at homes) added to many foods as a flavor enhancer despite the fact that it is an excitatory neurotoxin that can freely penetrate certain brain regions and rapidly destroy neurons by hyperactivating TV-methyl-D-aspartate (NMDA) receptors, a property of MSG that makes the nervous systems of developing fetus particularly vulnerable to this excitotoxinJ39  

Symptoms reportedly developed following ingestion of MSG include tingling, a burning sensation or radiating numbness in the back of the neck, forearms, and chest, facial pressure tightness, chest pain, headache, nausea, rapid heartbeat, mouth and throat dryness, drowsiness, and weakness. 22,40,41] 

In a blind study, MSG ingestion has been demonstrated to induce asthma in people who have this condition. Forty-one percent of those tested developed asthma and other symptoms of MSG ingestion within 1-2 h of eating MSG-containing food. 42  

MSG has also been associated with fibromyalgia syndrome (FM). FM is a painful rheumatologic disorder that is difficult to treat. Patients diagnosed with FM for 2-17 years all had complete or almost complete elimination of their symptoms within months of removing MSG or MSG 

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The flavor enhancer monosodium glutamate (MSG) is currently used in virtually every type of savory prepared-food. Unfortunately, MSG has several deleterious side effects on a large proportion of the population. Fortunately, a naturally occurring peptide isolated from a muscle food (beef) can serve not only as a potential replacement for MSG but also as a nutritional adjuvant. The peptide, called BMP or beefy meaty peptide, acts as a flavor enhancer and is found to occur naturally in beef Chapter 6). Research on BMP suggest that it is not only non-allergenic but, by virtue of its protein composition, is a nutritionally sound replacement for MSG. 

The simplest tastant, the hydrogen ion, is perceived as sour. Other simple ions, particularly sodium ion, are perceived as salty. The taste called umami is evoked by the amino acid glutamate, often encountered as the flavor enhancer monosodium glutamate (MSG). In contrast, tastants perceived as bitter or sweet are extremely diverse. Many bitter compounds are alkaloids or other plant products of which many are toxic. However, they do not have any common structural elements or other common properties. Carbohydrates such as glucose and sucrose are perceived as sweet, as are other compounds including some simple peptide derivatives, such as aspartame, and even some proteins. 

A seasoning is anything that enhances in flavor or appearance, or gives reflsh to foods. Spices, condiments, and salt or monosodium glutamate (MSG) are all seasonings (see Amino acids (msg)). 

Defatted peanuts are high in protein, low in moisture, contain only 20% of the naturally occurring fat, and have better stability than whole peanuts. Monosodium glutamate (MSG) has been used as a flavor enhancer for defatted nuts, but the result has not been entirely satisfactory as the addition of MSG produces a meaty rather than nutty flavor. This meaty flavor is more compatible with salted butter and nuts than with candy. 

In the food industries a number of amino acids have been widely used as flavor enhancers and flavor modifiers (see Flavors and spices). For example, monosodium L-glutamate is well-known as a meat flavor-enhancer and an enormous quantity of it is now used in various food appHcations (see Amino acids, L-MONOSODIUM glutamate (MSG)). Protein, hydroly2ed by acid or en2yme to be palatable, has been used for a long time in flavoring agents. 

Salt is the best known taste enhancer for a variety of foods. Monosodium glutamate (MSG) and nucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP), are known to enhance flavor and are recognia as the "umami taste" in Oriental cuisine. They have longer aftertastes than the "basic... 

Monosodium glutamate (MSG) is the sodium salt of glutamic acid. The flavor-enhancing property is not limited to MSG. Similar taste properties are found in the L-forms of q-amino dicarboxylates with four to seven carbon atoms. The intensity of flavor is related to the chemical structure of these compounds. Other amino acids that have similar taste properties are the salts of ibotenic acid, tricholomic acid, and L-thean-ine. 

Amino acid production by fermentation started around 1960 in Japan. Initially glutamic acid was the main product. It was sold as sodium salt, monosodium glutamate (MSG), a flavor enhancer on oriental cuisine. Other amino acids soon followed. They are used in food and feed to increase the efficiency of low protein substrates. Microbiologically produced enzymes were introduced around 1970. They are used in grain processing, sugar production, fruit juice clarification, and as detergent additives (Table 9.1). 

L-glutamic acid or its salt, monosodium glutamate (MSG), is used as an additive to human food to enhance the taste. Although seaweed had been used in Asia to enhance food flavor for over 1000 years, it was not... 

Flavor enhancers are used imiversally in the food and pharmaceutical industries. Sugar, carboxylic acids (e.g., citric, malic, and tartaric), common salt (NaCl), amino acids, some amino acid derivatives (e.g., monosodium glutamate—MSG), and spices (e.g., peppers) are most often employed. Although extremely effective with proteins and vegetables, MSG has limited use in pharmaceuticals because it is not a sweetener. Citric acid is most frequently used to enhance taste performance of both liquid and solid pharmaceutical products, as well as a variety of foods. Other acidic agents, such as malic and tartaric acids, are also used for flavor enhancement. In oral liquids, these acids contribute unique and complex organoleptic effects, increasing overall flavor quality. Common salt provides similar effects at its taste threshold level in liquid pharmaceuticals. Vanilla, for example, has a delicate bland flavor, which is effectively enhanced by salt. 

Monosodium glutamate (MSG) is a flavor enhancer. U.S. 2,877,160 (to Pfizer) and U.S. 2,978,384 (to Koichi Yamada) describe fermentation processes for glutamic acid. U.S. 5,907,059 (to Amylum Belgium A. E. Staley Manufacturing) describes recovery of the fermentation product and conversion to MSG. Estimate the cost of production via this route. 

Monosodium glutamate (MSG) is sometimes added to food to enhance flavor. Analysis determined this compound to be 35.5% C, 4.77% H, 8.29% N,... 

Monosodium glutamate (MSG) is used as a food additive, mainly in Oriental cuisine, to enhance and impart a meaty flavor. 

Flavoring. Artificial flavors, such as saccharin for sugar and ben-zaldehyde for cherry flavor, are used as substitutes for natural flavors. Flavor enhancers, such as monosodium glutamate (MSG), have little or no flavor of their own but are used to enhance the flavor of other food compounds. 

This is an area that we can only touch on here because it involves several thousand drugs that have not yet been checked out for their effects on foods, digestion, and assimilation. It should include chemical additives in processed foods and substances like sulfites (now banned from use on salad bars) and monosodium glutamate (MSG), a flavor enhancer used often in Chinese restaurants to which some people react strongly. 

Monosodium glutamate (MSG), a food-flavor enhancer, has been blamed for Chinese restaurant syndrome, the symptoms of which are headaches and chest pains. MSG has the following composition by mass 35.51 percent C, 4.77 percent H, 37.85 percent... 

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