Explaination of Monosodium Glutamate

 
Monosodium glutamate  is a flavor enhancer which is commonly added to Chinese food, canned vegetables, soups and processed meats. Although the Food and Drug Administration (FDA) has classified MSG as a food ingredient that’s “generally recognized as safe,” the use of it still remains controversial. For this reason, when MSG is added to food, the FDA requires that it be listed on the label.
Monosodium glutamate, which is also known as sodium glutamate or MSG, is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. It has been classified by the U.S. Food and Drug Administration as generally recognized as safe  and by the European Union as a food additive. MSG has the HS code 29224220 and the E number E621. The glutamate of MSG confers the same umami taste of glutamate from other foods, being chemically identical. Industrial food manufacturers market and use MSG as a flavor enhancer because it balances, blends and rounds the total perception of other tastes. Trade names of monosodium glutamate include Ajinomoto, Vetsin, and Ac’cent. MSG is often used to refer to all of the salts of glutamic acid.
MSG has been used as a food additive for decades. Over the years, the FDA has received many anecdotal reports of adverse reactions to foods containing MSG.

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