Monosodium Glutamate E621
amino acid salt — Primarily fermentation.
Monosodium (2S)-2-aminopentanedioate
CAS: 142-47-2
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Monosodium Glutamate?
Monosodium glutamate (MSG, E621) is the sodium salt of glutamic acid, an amino acid that occurs naturally in tomatoes, aged cheeses, mushrooms, soy sauce, and kombu seaweed, and is the primary biochemical carrier of the umami (savory) taste. Food-grade MSG is produced commercially by bacterial fermentation of carbohydrates such as sugar cane, sugar beet, or cassava using Corynebacterium glutamicum, yielding a chemically identical molecule to that found in natural sources. It is used as a flavor enhancer in savory snacks, instant noodles, canned soups, processed meats, seasoning mixes, and restaurant cooking, particularly in East Asian cuisines. The FDA, EFSA, JECFA, and FSANZ have all concluded that MSG is safe for the general population at typical dietary intake levels and have not established a numerical ADI; a 1968 anecdotal letter describing 'Chinese Restaurant Syndrome' initiated decades of public concern that extensive subsequent research has not substantiated in controlled studies.
? Did You Know?
Monosodium Glutamate occurs naturally in tomatoes and cheese. Many people consume it daily without realizing it's also a listed food additive.
Monosodium Glutamate is produced through fermentation — the same biological process used to make bread, beer, and yogurt.
Monosodium Glutamate isn't just a food additive — it's also used in household products.
Regulatory Analysis
MSG is the most prominent case in food science where the regulatory and scientific consensus has fully diverged from persistent public belief. Every major food safety authority -- the FDA, EFSA, JECFA, and FSANZ -- has concluded that MSG is safe at typical use levels and assigned no ADI restriction, yet consumer avoidance remains widespread, driven by the 'Chinese Restaurant Syndrome' narrative that originated from a 1968 anecdotal letter to the New England Journal of Medicine. The racialized framing of MSG sensitivity, targeting Chinese cuisine while ignoring identical glutamate levels in Parmesan cheese and tomato sauce, has led to a broader reexamination of how cultural bias can become embedded in both popular and scientific discourse around food additives.
Detailed Regulatory Assessment
European Union (EFSA)
Widely permitted in most food categories
Official EFSA LinkUnited States (FDA)
Must be declared on ingredient labels
Japan (MHLW)
Often labeled as 調味料（アミノ酸等）
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
The sodium salt of glutamic acid, an amino acid that occurs naturally in many foods and in the human body. Responsible for the umami (savory) taste.
Manufacturing
Commercially produced by bacterial fermentation of carbohydrates (e.g., sugar beet, sugar cane, cassava, corn) using Corynebacterium glutamicum.
Applications Beyond Food
Sold as flavor enhancer (Ac'cent, Ajinomoto brand)
Safety & Regulatory History
Full Timeline →Japanese chemist Kikunae Ikeda isolated glutamic acid from kombu seaweed and identified umami as ...
MSG commercially produced and marketed in Japan as 'Ajinomoto' (essence of taste).
Dr. Kwok published letter in New England Journal of Medicine describing symptoms after eating at ...
Animal studies suggested possible neurotoxic effects at very high doses, sparking public concern.
Federation of American Societies for Experimental Biology (FASEB) conducted review, found MSG saf...
JECFA placed MSG in safest category for food additives, with ADI 'not specified' meaning no safet...
FDA commissioned comprehensive report by FASEB, concluded MSG is safe for general population. Ack...
EFSA re-evaluated glutamic acid and glutamates (E620-E625), concluded no safety concern at curren...
Growing recognition that term 'Chinese Restaurant Syndrome' is misleading and potentially racist....
Japanese chemist Kikunae Ikeda isolated glutamic acid from kombu seaweed and identified umami as the fifth basic taste.
MSG commercially produced and marketed in Japan as 'Ajinomoto' (essence of taste).
Dr. Kwok published letter in New England Journal of Medicine describing symptoms after eating at Chinese restaurants, coining term 'Chinese Restaurant Syndrome'.
Animal studies suggested possible neurotoxic effects at very high doses, sparking public concern.
Federation of American Societies for Experimental Biology (FASEB) conducted review, found MSG safe for most people.
JECFA placed MSG in safest category for food additives, with ADI 'not specified' meaning no safety concerns at current use levels.
FDA commissioned comprehensive report by FASEB, concluded MSG is safe for general population. Acknowledged small percentage may have short-term reactions.
EFSA re-evaluated glutamic acid and glutamates (E620-E625), concluded no safety concern at current use and exposure levels.
Growing recognition that term 'Chinese Restaurant Syndrome' is misleading and potentially racist. Medical community moving away from the term.