The sodium salt of glutamic acid, used to enhance the flavour of savoury dishes and often added to canned meat and soups.
A flavor-enhancing food additive commonly known as MSG. Some people are sensitive to MSG and may experience headaches or other negative side effects as a result of consuming it.
An artificial flavor enhancer commonly used in restaurants and in processed foods.
A sodium salt of glutamic acid, often used to make food taste better.
An additive involved in idiosyncratic food intolerance reactions. Salts of glutamic acid are used as flavorings, for instance in Chinese food, soup, meat products, and heavily spiced foods. The “Chinese restaurant syndrome” is well-known. Symptoms can include tightness of the chest, headache, nausea, vomiting, abdominal cramps, and even shock. In asthmatic patients, this additive may cause bronchoconstriction. The first symptoms may appear after 15 minutes after consumption, while an interval of 24 hours has also been described. The mechanism underlying this syndrome is not known.
A food additive that has been reported to cause adverse reactions in susceptible people. Reactions to MSG include headache, nausea, diarrhea, sweating, chest tightness, and a burning sensation at the back of the neck.
A white crystalline substance used to flavor foods, especially meats. When ingested in large amounts, it may cause chest pain, a sensation of facial pressure, headaches, burning sensation, and excessive sweating. Allergy to MSG is common, and those persons who are allergic should avoid eating foods containing this ingredient. The use of MSG to enhance the flavor of foods prepared for infants is controversial. MSG is sold under various trade names, such as Ajinomoto, Accent, Vetsin.
Monosodium glutamate (MSG), a sodium salt of the amino acid glutamic acid, is a flavor enhancer commonly used in the culinary world to intensify the umami taste of foods. Despite being tasteless on its own, the exact mechanism by which MSG enhances the flavor of other foods is still unclear and remains a topic of research.
Present before us is the sodium salt form of a remarkable amino acid known as glutamic acid. This substance, despite its nearly tasteless nature, plays a significant role as a constituent of the casein found in milk. Its unique attribute lies in its ability to enhance the flavors of other edibles, thereby frequently finding its place in the realm of manufactured meat, fish, soups, and various other food products. However, it is worth noting that its application is less suitable for fruit-based and sweet preparations. It is intriguing to observe that only a minuscule quantity, approximately 1 in 3,000 parts, suffices to achieve the desired effect. Referred to as MSG, this additive is often employed with a rather liberal hand in the realm of Chinese cuisine, yet it has also faced criticism in recent times due to a phenomenon known as “Chinese restaurant syndrome.” Some individuals have reported experiencing allergic reactions, including symptoms such as dizziness and headaches, allegedly attributed to the consumption of dishes containing MSG.
Monosodium glutamate (MSG) is a food additive used to enhance flavor and season food. It is the sodium salt form of an amino acid.
Some people who consume foods with MSG may experience temporary symptoms, including neck and chest pain, heart palpitations, a sensation of warmth, and headaches.