The monosodium salt of the natural amino acid L-glutamine (C5H8NNaO4), used as a food additive to enhance flavor; abbreviated MSG. It is usually marketed as the monhydrate (C5H8NNaO4.H2O). It is commmonly used in Chinese-American restaurants, and has been identified as a main cause of Chinese restaurant syndrome.
An additive used to enhance the flavour of foods.
A chemical food enhancer in the form of white granules derived from vegetable sources and that resembles coarse salt. The Chinese have used it for centuries to deepen and bring out the natural flavors of foods. Used in a very small amount, it can add a sparkle to the taste of a dish especially proteins. If top quality, fresh ingredients are used, MSG is not necessary. In another words, MSG is OPTIONAL in the recipes on this site. It is available under various proprietary names such as Accent, AjiNomoto, Mei Yen, Stress, Ve-Tsin...
white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
a food additive commonly found in Oriental food that may trigger headaches for some people
(MSG) Used as a flavor enhancer and preservative in many foods, especially Asian (Chinese). Once banned, it is now permitted in small amounts because no health risks have been found in older children and adults.
is a chemical added to food to make it taste better.
Additive made from sodium salt crystals and used to enhance the flavour of foods, especially in Oriental cuisine. MSG is much used by commercial manufacturers of foods such as soups and sauces. It has a unique taste, different to sweet, sour, bitter and salty, called umami. Some people have reactions to MSG that cause them to suffer from a variety of symptoms including dizziness, headache, flushing and burning sensations.
a food additive commonly found in oriental food that may cause headaches in some people.
A chemical food enhancer, extracted from seaweed and other vegetable matter, used to deepen and develop the natural flavors of foods.
or MSG: a flavor enhancer used in some frozen foods, canned or dried soups, salad dressings, processed meats, imported foods, tomato and barbecue sauces, and snack foods.
a flavor enhancer frequently used in Asian cooking. It consists of the amino acid glutamic acid bound to sodium.
Also called MSG or Ajinomoto. Used to enhance flavour in Chinese cooking.
Known as "MSG," this natural white flavor-enhancing amino acid was isolated from seaweed in 1908. Some people experience allergic reactions to MSG, producing dizziness, headache, facial pressure, etc.
A sodium salt found in wheat, beets, and soy bean products. It is used extensively in Chinese cookery, and thought to help accentuate the flavors of certain foods. Many people suffer serious allergic reactions to this so widespread use has been reduced to the commercial food processing industry.
an amino acid derived from gluten of soybeans. Used in Oriental cooking to improve the flavor of a dish that has not come up to par.
Monosodium glutamate, sodium glutamate, flavour enhancer 621, EU food additive code: E621, HS code: 29224220 (IUPAC names: 2-aminopentanedioic acid, 2-aminoglutaric acid, 1-aminopropane-1,3-dicarboxylic acid), commonly known as MSG, Ajinomoto or Vetsin, is a sodium salt of glutamic acid. MSG is a food additive, popularly marketed as a "flavour enhancer".