Glutamate is a natural amino acid found in the human body and in foods which contain protein, such as fish, mushrooms, tomatoes, meats, nuts, seaweeds and most dairy products. Glutamate is manufactured by the fragmentation of corn or sugarcane, as well as by bacterial fragmentation. The product obtained is a white crystal, to which sodium is added to form monosodium glutamate, also known as MSG. The fermentation process is used for mass production with low cost. It is used as a food additiveand flavor enhancer for many dishes, such as baked goods, sauces, milk and meat products and cheeses.It is also used as an additive in dairy applications to increase the shelf life and taste of products.
Food processing industries are major end users for monosodium glutamate, using it for the manufacturing of convenient & functional food, snacks, seasonal blends, instant noodles and soups. MSG is also used in institutional food service providers and restaurants.It is available in the market under various trade names, such as accent, ajinomoto and third spice. It is classified by the European Union as a safe for use food additive and by the U.S. Food and Drug Administration as a GRAS (generally recognized as safe) food ingredient.Monosodium Glutamateis commonly used in fast foods. It doesn’t have its own distinct flavor but it helps intensify the natural flavor of the food and is described as ‘Umami’, the fifth basic taste after sweet, bitter, sour, and salty.
