Monosodium glutamate

Monosodium glutamate (MSG) is a widely used food additive in cooking to enhance the flavor of dishes. It is the sodium salt of glutamic acid, an amino acid that is naturally found in many foods such as tomatoes, cheeses, and meats. Its primary function is to enhance the so-called umami, the fifth basic taste, providing a savory and deep sensation to soups, stews, sauces, and other culinary preparations.

Monosodium glutamate was discovered in the early 20th century in Japan and has since become popular globally, especially in Asian cuisine, although it is also common in the food industry to improve the flavor of processed products.

Among its properties, its ability to intensify and balance flavors without adding its own taste stands out, which allows it to enhance the natural flavor of the ingredients. Furthermore, its use helps reduce the amount of salt in recipes, contributing to the preparation of healthier dishes without losing flavor.

In the Hispanic world, monosodium glutamate is known by several synonyms, including flavor enhancer, taste enhancer, and is sometimes simply called MSG. It may also appear on ingredient lists under the designation E-621.