Monosodium Glutamate, commonly known as Ajinomoto, was invented 97 years back in Japan. Currently, it is used in all the countries and in all types of food.
Monosodium glutamate, the sodium salt of glutamate, was ideal for enhancing the taste, as it had no smell or specific texture of its own.
Ajinomoto is only the company which produces this product and this name become generic like Xerox for photocopier.
Glutamate is a natural part of our metabolism and is actually produced by the human body in amounts of about 50 grams per day.
During 70s there were rumors that MSG causes Chinese Restaurant Syndrome, a combination of head ache, stiff neck and nausea. Subsequently, several international organizations conducted trials and researches and have approved MSG as safe for human consumption.
The sodium present in MSG is 12 percent as against 40 percent in the common salt (Sodium chloride). The loss of palatability due to reduced salt could be compensated with small addition of MSG in the food.
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