In a previous blog, we discussed the relationship between umami and monosodium glutamate (MSG), providing some examples from other posts on MSGdish.com. If you’re still curious about umami and MSG, here are some more facts about the “fifth taste” – and how you can get more of it.
Is MSG “Natural”?
“Natural.” There’s no official definition of the word as it relates to food, which makes the interpretation of it subjective. It seems most people seeking natural foods are doing so to keep close to nature and avoid products they view as synthetic. Monosodium glutamate, aka MSG, sounds far from nature, but is it? To answer that, let’s look at what it’s made of, where it comes from, and what happens to it in your body.
MSG is really just a purified form of naturally occurring glutamate. Glutamate doesn’t like to be alone, so sodium is added to make it more stable. While this particular combination of sodium and glutamate may not be found in nature, sodium and glutamate are naturally everywhere. Glutamate is one of the most abundant amino acids on earth and is found in animals (meat, fish, eggs, etc.) as well as plants (tomatoes, corn, walnuts, etc.). Likewise, sodium is one of the most abundant minerals on earth and is plentiful in both the soil and the ocean. In terms of what MSG is made of, the components are definitely natural.
More from “Is MSG Natural?” by Theresa Hedrick, MS, RD
Umami Flavor for Life!
From Chef Chris Koetke: As a chef, I focus on umami just as I also pay attention to the other 4 basic tastes when building a dish. When thinking about incorporating umami flavor into a recipe, there are two basic paths I can take. I can add umami along with other flavor profiles, or I can add it in its pure form. If I choose the first technique, I can reach for umami-rich ingredients like soy sauce, miso, aged cheeses, cured meats, anchovy, fish sauce, sauerkraut, etc. When I use these ingredients, I get a big umami hit and a host of other flavor compounds, which will ideally complement the recipe. If I choose the second umami technique, I simply add monosodium glutamate. MSG is the compound responsible for umami, whether it is in a particular food or if it is on its own. When MSG is added to a recipe, the umami taste simply goes up in the same way that a sprinkle of salt increases salinity.
More from “Umami, How Could I Live Without You?” by Chef Chris Koetke
If you have 2 minutes and 53 seconds, this video may bring all this information together for you!
Also, here is a downloadable fact sheet, “Monosodium Glutamate: From A to Umami,” produced by the International Food Information Council Foundation.
In case you missed it, there’s even more delicious detail about umami and MSG in “Is Umami MSG? Does MSG Have Umami Flavor? Part 1.”
