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10 facts about glutamate and MSG

We’ve gathered 10 quick and surprising curiosities about the topic! Come discover what you might not yet know about glutamate and MSG!

Umami is one of the first tastes we experience, since glutamate is the amino acid most abundant in breast milk.

See what a specialist has to say

Breast milk—the most important food during infant development—changes its composition according to the nutritional needs of the infant. The concentrations of free ‘non-essential amino acids’ in breast milk increase in the postpartum period. We have shown that one of the most abundant free amino acids in colostrum, transitional, and mature milk is glutamate. There are high concentrations of glutamate in the milk of infants who exhibit better growth. Glutamate in breast milk is important for infant growth.”

Dr. Manuel E. Baldeón, General physician and PhD in Immunology and Nutrition. Professor at the School of Medicine, Universidad Internacional del Ecuador.

As we age, we lose some taste and smell. Many older adults experience reduced appetite, but studies show that introducing monosodium glutamate into the diet enhances flavors and can help improve this situation.

Monosodium glutamate acts as a flavor enhancer. Through it, you can perceive the purest umami taste.

MSG consumption is safe. Numerous studies by renowned scientists and multiple regulatory agencies around the world attest to its safety.

Prato com carne ao molho, tomates, aspargos e um garfo

Foods rich in amino acids specially glutamate and nucleotides have an umami taste. Examples include beef, chicken, seaweed, tomato, asparagus, mushrooms, Parmesan cheese, and some processed products.

See the list of umami-rich foods

The amino acid glutamate confers the umami taste! Two key characteristics of umami are a longer-lasting savory sensation in the mouth and increased salivation.

Discover how to feel umami

In our diet, we may consume between 10 and 20 g of glutamate per day. Of this amount, only about 1 g comes from added MSG (monosodium glutamate).

Besides being the amino acid that provides umami, glutamate is also produced naturally by our bodies. This “endogenous” type differs from the glutamate found in foods and MSG. In this case, glutamate acts as a brain neurotransmitter, helping communication between neurons and functions such as memory and learning.

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Around the world, traditional dishes and seasonings feature umami. In Brazil, for example, it’s in barbecue; in the United States, in barbecue sauce; in Peru, in charqui (dried alpaca meat). To bring umami to your dishes, you can use foods rich in glutamate or add MSG.

Replacing half the salt in a recipe with MSG not only brings umami, it also reduces sodium intake. A small amount of MSG in preparations can already enhance flavor and deliver umami.