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The Magic of Umami: Unraveling the Secrets of MSG

Monosodium Glutamate, or MSG as it is commonly known, is a popular flavor enhancer used in kitchens across Vietnam. Its primary function is to impart a savory, meat-like taste known as umami, adding a delicious depth of flavor to dishes. Today, Bach Hoa XANH aims to provide a comprehensive understanding of MSG, offering insights into how it can be used appropriately and adequately to enhance your meals.

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9 August, 2024

What’s in Monosodium Glutamate?

In 1909, monosodium glutamate was created with the aim of adding a meaty flavor to home-cooked meals. Since then, it has become a staple seasoning in kitchens around the world.

Monosodium glutamate is produced through natural fermentation of ingredients such as sugarcane, cassava, and tapioca.

The main component of monosodium glutamate is glutamate (glutamic acid), an amino acid that makes up protein and accounts for about 10% of the daily amino acid intake.

In 2001, the US Food and Drug Administration (FDA) concluded that monosodium glutamate is safe for consumption. The Vietnamese Ministry of Health also includes monosodium glutamate in the “List of permitted food additives.”

Does Monosodium Glutamate Have Negative Health Effects as Orally Transmitted?

Monosodium Glutamate Does Not Cause Brain Atrophy or Memory Loss: This is a common concern among consumers. A study by Tsai (2000) on adult male subjects found that glutamate levels in the blood did not fluctuate significantly after consuming meals with added monosodium glutamate.

Monosodium Glutamate Does Not Affect Children’s Health: According to JECFA, the metabolism of monosodium glutamate is the same in children and adults, and there are no associated risks for children. However, it is important to use monosodium glutamate in moderation, just like any other seasoning.

No Alteration at High Temperatures: Research has shown that monosodium glutamate remains stable at temperatures up to 250°C. Therefore, it can be used at any stage of cooking.

How Much Monosodium Glutamate Is Enough?

Monosodium glutamate is widely used in over 100 countries across Asia, Europe, America, and Africa. Countries like Japan, the US, and France are among the top consumers.

For the best results, it is recommended to use monosodium glutamate as follows:

– For marinated dishes (fried, grilled, stir-fried, braised, etc.), use monosodium glutamate in two stages. First, marinate the ingredients before cooking to enhance their natural umami. Second, season just before serving to balance the flavors.

– For dishes with broth (soup, stew, etc.), add monosodium glutamate towards the end of cooking to fine-tune the overall flavor. This prevents flavor alteration due to evaporation during boiling.

In reality, using monosodium glutamate in moderation will not cause any harm to your health and will make your meals more delicious.

For more information: PGS.TS. Le Bach Mai

Frequently asked questions

Umami is one of the five basic tastes, along with sweetness, sourness, bitterness, and saltiness. It is often described as a pleasant savory taste, and is characteristic of broths and cooked meats.

MSG, or monosodium glutamate, is a flavor enhancer that was discovered to be responsible for the unique savory taste of umami. It is a salt-like compound that enhances the natural flavors of food, especially in dishes with a broth or meat base.

MSG is naturally occurring in many foods, including tomatoes, cheese, and soy sauce. It can also be produced artificially through a fermentation process, similar to how yogurt is made.

MSG is used in cooking to enhance the natural flavors of food, adding depth and a savory note to dishes. It is particularly effective in balancing and rounding out the flavors in a meal.

While some people believe they are sensitive to MSG and experience headaches or other symptoms, extensive research has not found any definitive link between MSG and negative health effects in the general population when consumed in normal amounts.

You can add umami to your dishes by using ingredients rich in glutamates, such as tomatoes, mushrooms, soy sauce, fish sauce, or anchovies. Combining these ingredients with MSG can further enhance the umami flavor.