Monopotassium glutamate

Monopotassium glutamate (also known as MPG) is a salt of the naturally occurring amino acid, glutamic acid. It is used as a food additive and flavor enhancer due to its ability to enhance the savory, or umami, taste of foods.

History

Monopotassium glutamate was first discovered in the early 20th century by Japanese scientist Kikunae Ikeda, who was studying the properties of seaweed broth. Ikeda identified the unique flavor of the broth as umami, a fifth basic taste alongside sweet, sour, bitter, and salty. He isolated the compound responsible for this taste, which he named monopotassium glutamate.

Production

Monopotassium glutamate is produced by the fermentation of starch, sugar beets, sugar cane, or molasses. This process involves the use of selected strains of microorganisms that are capable of producing glutamic acid. The resulting product is then neutralized with potassium hydroxide to form monopotassium glutamate.

Uses

Monopotassium glutamate is widely used in the food industry as a flavor enhancer. It is particularly effective in enhancing the umami taste of foods, which is often described as savory or meaty. It is commonly used in a variety of foods including soups, processed meats, snack foods, and ready meals.

Health Effects

While monopotassium glutamate is generally recognized as safe by the Food and Drug Administration (FDA), some individuals may experience adverse reactions such as headaches, flushing, sweating, and numbness or tingling in the face and neck. These symptoms are collectively known as "Chinese Restaurant Syndrome", although the link between monopotassium glutamate and these symptoms is controversial and not well established.

See Also

• Monosodium glutamate
• Umami
• Food additive
• Flavor enhancer

References

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