MSG is a kind of seasoning, which is used most frequently in Asian countries. We will put MSG into soup or sauce to enhance the taste of dishes. MSG was invented in Japan. The first person to invent MSG was researcher Ikeda Jumiao from Imperial University of Tokyo, Japan. He was a chemist and a professor at Imperial University of Tokyo. He invented MSG because he drank cucumber soup made by his wife.

His wife added kelp to the exceptionally delicious cucumber soup, so he thought that the secret of making the soup delicious was kelp. Sure enough, there is something called sodium glutamate in kelp, which can produce a delicious feeling. Later, he called this substance monosodium glutamate, and applied for a patent to establish "flavor essence". In fact, monosodium glutamate not only contains sodium glutamate, but also salt, which effectively improves the umami taste of food.

What is the development of monosodium glutamate?

The first monosodium glutamate was discovered by Hausen, a German. He separated amino acids from gluten, which we call glutamic acid, and it also has the function of improving the flavor of food. However, the way to extract monosodium glutamate from gluten must be through acid hydrolysis. This method is very expensive, requires high labor and the cost of equipment is not cheap, so this production method will inevitably lead to the high price of monosodium glutamate, so that ordinary people can't afford it.

With the passage of time, science has gradually advanced, and biotechnology has also developed. The raw materials of food in China include corn starch, rice, wheat starch and sweet potato starch, and the delicious and nutritious monosodium glutamate seasoning has been obtained by means of microbial fermentation.