Monosodium glutamate (MSG)

Sodium salt of L-glutamic acid (one sodium ion per glutamate).

Flavor enhancer in soups, snacks, ready meals, and seasonings.

Provides umami taste. Metabolized as dietary glutamate. Blood glutamate levels tightly regulated.

Large single doses (>3 g without food) may cause transient headache or flushing in sensitive individuals. Typical dietary exposure much lower.

Permitted in EU Annex II with category-specific limits.

Monosodium glutamate (MSG) is GRAS in the U.S. and widely used as a flavor enhancer in savory foods. FDA classifies MSG as generally recognized as safe, and the glutamate in MSG is chemically indistinguishable from glutamate naturally present in foods. The EU sets category-specific maximum levels; the U.S. relies on GMP under GRAS.

Maximum levels per food category in Annex II Part E (e.g., 10 g/kg in some savory foods).

Not allocated (JECFA: acceptable at customary use levels).