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MSG is a safe and versatile seasoning—think of it like salt, with the bonus of making the flavors of a dish more dazzling on the palate. Add MSG to homemade broth for depth of flavor.
"The sodium content of MSG is about one-third of that in sodium chloride," which is table salt. Like any other seasoning, too much can be harmful, but MSG is "generally recognized as safe" by the FDA.
MSG balances, blends, and rounds the perception of other tastes. [7] [8] MSG, along with disodium ribonucleotides, is commonly used and found in stock (bouillon) cubes, soups, ramen, gravy, stews, condiments, savory snacks, etc. The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. [9]
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In 1959, the Food and Drug Administration classified MSG as a "generally recognized as safe" food ingredient under the Federal Food, Drug, and Cosmetic Act. In 1986, FDA's Advisory Committee on Hypersensitivity to Food Constituents also found that MSG was generally safe, but that short-term reactions may occur in some people.
It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods.
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