MSG

MSG (monosodium glutamate) is a white crystalline powder derived from glutamic acid, a common amino acid (an organic compound from which proteins are made). In 1909, MSG was isolated as a flavoring agent. It is added to foods, especially high-protein or processed foods, to improve or enhance flavors.

MSG occurs naturally in seaweed, soybeans, and beets. And it can be produced by fermenting glucose (a sugar that comes from honey or sweet fruits) or by processing wheat, corn, soybean, or sugar beet proteins.

In the 1950s, a bacterium was isolated that produces and excretes glutatnic acid when fed the nitrogen in ammonium ions (NH +4). Today most MSG is made using this fermentation technique.