VELAMMAL BODHI CAMPUS THENI
TOPIC : EFFECTS OF AJINOMOTO OR
MSG
CLASS : XII – F
SUBMITTED BY : ABHISHEK PAREEK V
INDEX
● What is ajinomoto ?
● What is ajinomoto is made of ?
● Why is MSG to be harmful ?
● Effect of ajinomoto
● Chemical properties of ajinomoto
● Preparation of MSG
● Physical properties of ajinomoto
● What food contains MSG ?
● What is healthy substitute for ajinomoto?
● How do I test whether a food item has
MSG in it ?
What is AJI-NO-MOTO?
It was created first by Kikunae Ikeda, a Japanese chemist in 1908
after he observed that glutamic acid gave the food a unique
savoury umami flavour.
A popular seasoning and flavor enhancer, AJI-NO-MOTO, an
MSG (monosodium glutamate) product, is the purest form of
umami, altogether different from sweet, salty, sour and bitter. AJI-
NO-MOTO is widely used to intensify and enhance umami flavors
in sauces, broths, soups and many more foods. It can also be
considered a healthy alternative to table salt, containing just one-
third the sodium. AJI-NO-MOTO is used around the world to
bring out the delicious flavor of foods.
What is AJI-NO-MOTO made of?
AJI-NO-MOTO, monosodium glutamate, is the sodium salt of
glutamic acid, one of the most common naturally occurring amino
acids. Glutamic acid is produced in abundance in our bodies and
found in many foods we eat every day, including meat, fish, eggs
and dairy products, as well as tomatoes, corn and nuts. The
proteins that make up about 20% of our body weight are made up
of amino acids such as glutamic acid. Glutamic acid constitutes
about 2% of our human body weight. When a protein containing
glutamic acid is broken down, for example through fermentation,
it becomes glutamate. Glutamate activates our taste receptors,
eliciting the delicious savory taste known as umami. AJI-NO-
MOTO doesn’t taste salty and salt is not used in making it. The
sodium in AJI-NO-MOTO is sodium glutamate and sodium
ribonucleotide, not salt (NaCl)
Why is MSG to Be Harmful?
In the late 1960s, a letter published in a U.S. medical journal
alleged that eating Chinese restaurant food triggered headaches,
heart palpitations, and other symptoms. This led to the widespread
misperception that MSG, which Chinese restaurants were known
to use, caused these symptoms, and the term Chinese Restaurant
Syndrome (CRS) was coined. Rising anti-Asian sentiment in the
U.S. at that time fueled this misperception, and the negative image
of MSG became fixed in the public imagination.
Effects of Monosodium Glutamate or
Ajinomoto
The major harmful effects of Monosodium Glutamate or
Ajinomoto such as
• Hypertension
• Effects on Brain
• Headache
• Effects on Nerves
• Sleeping Disordered Breathing
• Risk of Cancer
Hypertension
Individuals with hypertension need to restricted salt in their daily
food to manage and maintain their blood pressure within the
normal range. According to research, it showed that sodium
chloride includes 40% sodium.
Effect on Brain
In that case, glutamate serves as a neurotransmitter in the brain.
Since this neurotransmitter is store in the nerve endings. As well
as, it is useful by the nerve cells. As a matter of fact, the high
intake of MSG can have adverse effects on the brain and
prolonged intake can lead to damage. In final, the amount of MSG
which can be added to food and its effect on the brain needs to be
determined.
Headache
Generally, the common side effect of Ajinomoto is “Headache”.
The consumption of Ajinomoto is continuing can cause a
headache. Later, this headache can transform into a migraine.
Finally, it will be more critical. However, this migraine headache
consists of intense pain that happens with various symptoms that
include vision modification, or nausea.
Effects on Nerves
As a matter of fact, the repetitive consumption of monosodium
glutamate can also affect Nerves. It can lead to various issues such
as tingling, burning sensation in the neck and face. In fact, this
MSG is a neurotransmitter that induces the nerves and
misbalances the neurotransmitters. These disorders can contain
diseases like Alzheimer’s, Parkinson’s and Huntington’s has a
connection with Ajinomoto
Sleeping Disordered Breathing
Sleep Disordered breathing determines the sleep-related breathing
issue. This monosodium glutamate includes food experiencing
sleep patterns and snoring issues. At the same time, these people
are at an improved risk of developing sleeping disordered
breathing. Based on one research, the consumption of Ajinomoto
will improve the risk of snoring and sleep-disordered breathing.
Risk of Cancer
As a matter of fact, the relation between MSG and cancer is
identify by anecdotal proof. Since it does not provide scientific
evidence, but the American Institute for cancer research suggests.
There is plenty of evidence which helps to support Ajinomoto has
cancer-triggering capabilities. As well as, the consumption of
monosodium glutamate can increase the chances of cancer.
Undoubtedly, when you come across that you are sensitive to
Ajinomoto, it is very important and better to avoid it.
Chemical properties of Ajinomoto
The compound is usually available as the monohydrate, a white,
odorless, crystalline powder. The solid contains separate sodium
cations Na+ and glutamate anions in zwitterionic form, In solution
it dissociates into glutamate and sodium ions.
MSG is freely soluble in water, but it is not hygroscopic and is
insoluble in common organic solvents (such as ether). It is
generally stable under food-processing conditions. MSG does not
break down during cooking and, like other amino acids, will
exhibit a Maillard reaction (browning) in the presence of sugars at
very high temperatures
Preparation of Monosodium
Glutamate
Physical Properties of MSG
• It is a solid, white-coloured compound.
• MSG is extremely soluble in water but not soluble in organic
solvents.
• The solubility level of monosodium glutamate in water
corresponds to 740 grams/L.
• MSG has no odour or smell. Its melting point is 232 C.
Chemical Properties of MSG
The IUPAC name for monosodium glutamate is sodium 2-
[Link] chemical formula is [Link]
molecular mass of monosodium glutamate is 169.11 grams per
[Link] hydrogen ion concentration level (pH) of monosodium
glutamate ranges from 6.7 to [Link] can exist in zwitter ionic
form, −OOC-CH(NH+3)-(CH2)2-COO−.
What foods contain MSG?
It may be hard to avoid foods with MSG. According to the U.S.
Department of Agriculture (USDA), MSG occurs naturally in
many foods. It’s particularly found in high doses in food that is
high in protein, such as:
• meat
• poultry
• cheese
• fish
It also existsTrusted Source in certain vegetables, such as:
• tomatoes
• mushrooms
• broccoli
With regard to foods that contain MSG as an additive, labeling is
required when the compound is added as an ingredient. In those
cases, it’s listed as “monosodium glutamate.“
Substances to avoid that may contain added MSG include:
• frozen foods
• spice mixes
• canned or dry soups or stocks, which food labels may refer to
as “dried beef,” “chicken stock,” “pork extract,” or
“hydrolyzed wheat protein“
• sauces and salad dressings
• meat-based foods like sausage
What is healthy substitute of
Ajinomoto?
“The umami or 'the fifth taste' that MSG is popular for can also be
brought alive by natural healthier alternatives like herbs, home
made vegetable stock, rock salt, tomatoes (check the label in the
pre-packed versions for hidden MSG), mushrooms, seaweed,
asparagus, anchovies.
• Soy Sauce
• Cheese
• Dulse : Dulse is one of the best ingredients to use as an MSG
substitute.
It’s dried seaweed (a type of algae) and has a very strong, salty
flavor.
It’s also rich in minerals that are good for your health – including
potassium, iron, and copper.
How do I test whether a food item has
MSG (monosodium
glutamate)/Ajinomoto in it?
MSG can be tested in foodstuffs by analytical methods;
High Performance Liquid Chromatography (HPLC) and High
Performance Thin Layer Chromatography (HPTLC). MSG can
also be analyzed through Chemical Analysis (Potentiometric
Titration Method).
MSG can be difficult to pinpoint in many foods because it
can be hidden. Food processing companies disguise it with many
names (permitted by the Food and Drug Administration). People
try to avoid foods with MSG on the label, completely unaware of
the additional names that MSG goes by.
The following are a few products that ALWAYS contain MSG:
• Hydrolyzed Protein: (plant, vegetable, any kind)
• Sodium or Calcium Caseinat
• Autolyzed Yeast, Yeast Extract
• Yeast Food, Yeast Nutrient
• Textured Protein
• Glutamic Acid
• Monopotassium Glutamate
• Gelatin
REFERENCE
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