Soon after, Dr Ikeda developed a seasoning by binding glutamate with sodium to produce the water-soluble crystalline salt we know as MSG. He then partnered with a company to commercialise the ...

It is even banned in some countries. MSG is made of water, sodium, and glutamate, an amino acid the body uses to produce proteins. Glutamate is naturally present in some foods, including mushrooms ...

MSG was first prepared in 1908 by the Japanese biochemist Kikunae Ikeda. Ajinomoto means ‘the essence of flavour’ — and it ...

By weight, MSG contains two thirds less sodium than salt, and as there’s no chemical difference between the glutamate found in foods and commercially manufactured MSG, the body processes them in ...