Introduction+of+MSG

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 Today MSG is classified as GRAS (Generally Recognized As Save) or generally considered safe. This is also supported by the U.S. Food and Drugs Administration (FDA), or the regulatory body of food and drugs (such DG POM) in America who declared MSG is safe. Of course within the limits of reasonable consumption (Anonimous, 2003).



**Characteristics of MSG**
Monosodium glutamate (MSG), a compound represented by the formula C 5H 8NNaO 4 • H 2O, is a sodium salt of the naturally occurring glutamic acid. Glutamic acid, first isolated in 1886, became an important industrial chemical when its sodium salt was found to enhance the flavor of certain foods. The elements that make up the MSG [|molecule] can exist in two different forms, known as isomers, and only one form has the flavor enhancing effect. It is believed by some that MSG is responsible for a [|disease] known as "Chinese Restaurant Syndrome." Subsequent studies however, have not established a direct link between MSG and this disease.  The identification of MSG began with the isolation of glutamic acid from a mass of [|wheat]protein, called gluten, in 1886. The chemical structure of glutamic acid, a naturally occurring[|amino acid], was later identified in 1890. The flavor enhancing ability of MSG was discovered by the Japanese chemist Ikeda Kibunae (1864-1936). From a kelplike seaweed, which was traditionally used to add flavor to Japanese food, he isolated MSG and patented a method for its production in 1908. Commercial production of this flavor-enhancing agent soon followed and Japan's first major chemical industry was born. In 1968, the safety of MSG came into question when a largely anecdotal report was published that suggested MSG caused a disease commonly referred to as "Chinese restaurant syndrome" (CRS). This disease was said to produce symptoms of burning, numbness, fever, and a tightness in the upper body. Although many subsequent studies failed to show any link between MSG and these symptoms, the safety of MSG as a food additive continues to be questioned by some.