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Sodium glutamate, also known as monosodium glutamate (MSG), is an amino acid that is commonly used as a flavor enhancer in various food products. It is the sodium salt of glutamic acid, which is an amino acid that is naturally occurring in many foods, such as meat, vegetables, and dairy products. Sodium glutamate is produced through a fermentation process and is used in small amounts to add umami, a savory taste, to a wide variety of foods, such as soups, stews, sauces, and snacks.
Sodium glutamate works by acting on the taste receptors in the tongue to enhance the overall flavor of foods. It is generally considered safe for consumption by various regulatory agencies, and there is no strong scientific evidence linking sodium glutamate to any long-term health problems.
However, some people may experience mild allergic reactions or symptoms such as headache, dizziness, or flushing after consuming foods that contain sodium glutamate. Additionally, it is known to exacerbate asthma in some individuals. Therefore, its usage and concentration are regulated by various food safety codes and regulations, and food labels of such products must also state the presence of sodium glutamate to help consumers make informed choices.
