Mini Review About Monosodium Glutamate
2020
Linh NGUYEN THUY | Liana C. SALANȚĂ | Maria TOFANĂ | Sonia A. SOCACI | Anca C. Fărcaș | Carmen R. POP
Monosodium glutamate (MSG) is salt of sodium and glutamic acid. It is most commonly known as a flavouring enhancer in food processing, which provides umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. The amino acid glutamic acid it is naturally presents in food. Globally, commercial MSG’s consumption is increasing, markable high in Asia. Likewise, its production has known improvements regarding both method and technical equipment. Although MSG’s safety was evaluated by international organizations (EFSA, FDA) as safe and the limits were set up, there are studies concern about its side effects such as obesity, asthma, migraine headache, etc. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. The increase in commercially MSG use has raised the concern of both scientists and consumers about its safety. Therefore, due to a need of full comprehension about MSG, it is necessary to give more attention in studying it. Advantage in the development of analysis methods and technical equipments should be exploited to obtain higher accuracy result. This review provides a brief and general information about MSG with updates in its research.
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