Key features

• •MSG has been used for more than 100 years to season food, with a number of studies conducted on its safety. Consumption and manufacture of high-salt and high-glutamate foods, which contain both sodium and glutamate, stretch back far longer
• •Pure MSG is reported to not have a highly pleasant taste until it is combined with a savory aroma. The basic sensory function of MSG is attributed to its ability to enhance savory taste-active compounds when added in the proper concentration.
• •The optimum concentration varies by food; in clear soup, the pleasure score rapidly falls with the addition of more than one gram of MSG per 100 mL. International and national bodies governing food additives currently consider MSG safe for human consumption as a flavor enhancer.
• •The ribonucleotide food additives disodium inosinate (E631) and disodium guanylate (E627), as well as conventional salt are usually used with monosodium glutamate-containing ingredients as they seem to have a synergistic effect. "Super salt" is a mixture of 9 parts salt, to one part MSG and 0.1 parts disodium inosinate and disodium guanylate.
• •5.Under normal conditions, humans can metabolize relatively large quantities of glutamate, which is naturally produced in the gut in the course of protein hydrolysis.