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monosodium glutamate

mon·o·so·di·um glu·ta·mate / ˌmänəˌsōdēəm ˈgloōtəˌmāt/ (abbr.: MSG) • n. a compound, HOOC(CH2)2(NH2)COONa, that occurs naturally as a breakdown product of proteins and is used as a flavor enhancer in food (although itself tasteless). A traditional ingredient in Asian cooking, it was originally obtained from seaweed but is now mainly made from bean and cereal protein.

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monosodium glutamate

monosodium glutamate (MSG) The sodium salt of glutamic acid, used to enhance the flavour of savoury dishes and often added to canned meat and soups. First isolated from seaweed by Tokyo chemist Kimunae Ikeda in 1908; he called it ajinomoto, meaning ‘the essence of taste’. First manufactured in the USA in 1934; before then it was imported from Japan. See also flavour enhancers; umami.

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MSG

MSG • abbr. monosodium glutamate.

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monosodium glutamate

monosodium glutamate: see glutamic acid.

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MSG

MSG: see glutamic acid.

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MSG

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msg.

msg. message

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