
Monosodium glutamate (MSG) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamate is found naturally in tomatoes, Parmesan cheese, potatoes, mushrooms, and other vegetables, meat, dairy products and fruits. MSG is used in the food industry as a flavor enhancer with an umami taste (the fifth taste) that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. MSG as a flavor enhancer balance, blends, and rounds the perception of other tastes. It is particularly popular in Chinese and Japanese cuisine. MSG, available under the trade name Ajinomoto™ is used in dishes such as Chilly Chicken, Chilly Paneer, Fried Rice, Chow Mein, Chicken Soup, Chicken Manchurian etc.
Is MSG Harmful?
It is popularly believed that large doses of MSG can cause headaches, nausea and other feelings of discomfort collectively known as “Chinese Restaurant Syndrome”, although controlled studies have failed to identify such symptoms. The USFDA, the premier regulatory body in USA, considers MSG to be “generally recognized as safe” (GRAS), but also goes on to state that “when the status of a substance has been reevaluated, it will be deleted from this part (i.e. GRAS), and will be issued as a new regulation under the appropriate part”, which means that its status can be changed to “prohibited for use in food”, if the need arises i.e. if MSG is found to be unsafe for human health.
How is MSG Tested?
Some known Methods/Techniques for the testing of MSG in foodstuffs
High-Performance Liquid Chromatography (HPLC): Its earlier name was High-Pressure Liquid Chromatography because it involved the use of liquid mobile phase requiring higher pressures than gases used in Gas Chromatography. The technique has found the immense scope of applications in both academic and industrial laboratories requiring identification and quantification of mixtures of organic compounds.
High-Performance Thin Layer Chromatography (HPTLC): is an enhanced form of thin layer chromatography (TLC). A number of enhancements can be made to the basic method of thin layer chromatography to automate the different steps, to increase the resolution achieved and to allow more accurate quantitative measurements.
Chemical Analysis: MSG can also be tested through Chemical Analysis by Potentiometric Titration method.
What do the International & National Regulatory Bodies Say about MSG?
The international bodies like the U.S. Food and Drug Administration (USFDA) and Codex Alimentarius have stringent regulations in place for the addition of MSG to food. For example, as per the Codex Alimentarius guidelines, the addition of MSG should be as per GMP only in certain categories of food as prescribed by Codex. With regard to labeling packaged food items, the USFDA strictly states that if the food substance contains “naturally occurring MSG”, the manufacturers cannot label the pack “No added MSG”.
In the same tone, the Food Safety and Standards Authority of India (FSSAI) also clearly states with reference to labeling that as per Regulation 2.2.1 of the FSSR, “Pre-packaged food shall not be described or presented on any label or in any labeling manner that is false, misleading or deceptive or is likely to create an erroneous impression regarding its character in any respect”. The FSSAI further prescribes that every advertisement for and/or a package of food containing added MSG shall carry the following declaration, namely,
This package of (name of the food contains added)………… MONOSODIUM GLUTAMATE NOT RECOMMENDED FOR INFANTS BELOW – 12 MONTHS |
As per the FSSAI guidelines, MSG is not permitted in more than 50 food products including pasta and noodles (dried products). Currently, FSSAI has guidelines for maximum permissible limits of MSG to be added to canned crab meat (500mg/kg maximum) only. But there are no guidelines for the maximum limit of naturally occurring MSG in food.
Need to Tap Every Food Business Operator
The regulatory guidelines can largely be adhered to; in case of ready to eat packaged food products. But what about restaurants, fast-food joints, and street foods? In all these places, Chinese dishes like Chow Mein, Noodles etc. are served and are very popular too. How to address these issues? Indeed, there need to be stringent measures in place for the sampling of foodstuffs regarding MSG content of such food business operators (FBO) too. Otherwise, the safety of the consumers will be at stake. Therefore, the implementation of a holistic regulatory milieu will ensure that the health of all citizens, especially the young, are adequately safeguarded, in order to ensure a healthy future.
Subhash says
good article required for recent topic
Kannan says
Sir
What I can’t understaand is that “is MSG so dangerous that artificial colours??”
Artificial colour’s base is Tar.. its TOXIC?? am I right??
Dr. Saurabh Arora says
Hi, msg is not dangerous, it is an aminoacid needed by the body, but too much of any thing is bad.the same is true for artificial colours.all additives must be used within prescribed limits.