The Use of Monosodium Glutamate (MSG)

Authors

  • Arunee Danudol Bureau of Quality and Safety of Food, Department of Medical Sciences, Nonthaburi, Thailand

Keywords:

glutamic acid, glutamate, MSG, food additives

Abstract

Glutamates are salts of glutamic acid, a type of amino acid, that have been discovered more than 100 years ago. They are dominantly attributed as flavor-enhancing compounds, especially, monosodium L-glutamate (MSG) which is widely used as a food ingredient and authorized to be a food additive. The safety evaluation of MSG by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) established the acceptable daily intake (ADI) value as 30 mg/kg body weight/day. The quality of MSG      must be conformed with the applicable specifications of identity and purity recommended by the Codex Alimentarius Commission or with the Notification of the Ministry of Public Health (No. 281) B.E. 2547 (2004) Re: Food Additives. Due to the reports of reactions after MSG consumption, the use of MSG as a flavor enhancer has been of concern to consumers who are easily sensitive to food or to those who are cautious about their consumption. This study was therefore to review research reports, compile, and summarize academic information for the understanding of the benefits and safe consumption of MSG-containing foods.

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Published

2022-12-29

How to Cite

Danudol, A. (2022). The Use of Monosodium Glutamate (MSG). Journal of Nutrition Association of Thailand (Online), 57(2), 63–78. Retrieved from https://he01.tci-thaijo.org/index.php/JNAT/article/view/256575

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Section

Academic article