What is MSG Made Of?

May 13, 2026

What is MSG Made Of? A Complete Guide

Monosodium Glutamate (MSG) is a simple flavour enhancer made from two core components: a naturally occurring amino acid and sodium. For a long time, it has been one of the most misunderstood ingredients. This guide explains exactly what MSG is made of, how this additive is produced, and clarifies the history behind the common question, "is MSG bad for you?".

Key Takeaways

What it's made of: It's a combination of glutamate (a common amino acid) and sodium (a mineral), creating a simple, stable flavour enhancer crystal.
How it's made: Monosodium glutamate is created through a natural fermentation process using plants like sugar cane, similar to how beer or sourdough is made.
Its Reputation: Its reputation has been a subject of discussion for decades, stemming from historical anecdotes.
Its function: This additive enhances flavour by boosting the savoury umami taste, which can allow for lower salt content in meals.

What is Monosodium Glutamate Actually Made Of?

MSG is made from two simple things, glutamate and sodium. It’s not a complex, synthetic chemical. It’s a straightforward sodium salt of glutamic acid, a naturally occurring substance.

Here’s a clear breakdown of what's inside this common additive:

Component	What It Is
Glutamate	A common amino acid that helps build proteins in your body. Many foods contain glutamate naturally, such as tomatoes and parmesan cheese, which is what gives them their deep, savoury flavour.
Sodium	An essential mineral. It’s used here to make the glutamate stable and turn it into a crystal, which makes it an easy-to-use seasoning.

The combination of sodium and L-glutamic acid creates the crystal we know as Monosodium Glutamate. This is the most direct way to add the fifth taste, known as umami, to any dish. This umami flavour makes the flavour profiles already in your meal richer and more powerful.

How MSG is Made

Most MSG is made using a natural process. This is the same method used to make everyday products like yogurt and beer, which makes its creation easy to understand. Its production relies on a natural process, not on making something artificial in a lab.

Here is how the simple, four-step process works:

Step 1: Start with a Plant
The process begins with plant-based ingredients that are rich in sugar, like sugar beets or sugar cane.

Step 2: Add Microbes
Natural microorganisms are added. These tiny living things eat the sugar and, as a result, produce glutamic acid.

Step 3: Purify the Result
The acid is then filtered and purified, which forms a pure white crystal.

Step 4: Add Sodium for Stability
A small amount of a sodium source is added to the crystal to create the stable, easy-to-use seasoning we know as MSG.

That’s all there is to it. The process starts with a plant and ends with a pure seasoning.

Now that you have the facts, the best way to understand umami is to taste it. Discover the flavour in our full range of vegan-friendly chilli oils.

The History of Its Reputation

The conversation around MSG's effect on health has a long history. It largely began with an anecdotal letter published in 1968 where the author described feeling unwell after eating at certain restaurants, coining the term "Chinese Restaurant Syndrome." This story gained media attention and led to widespread public discussion and concern about the ingredient.

The Role of MSG as a Flavour Enhancer

The primary function of this ingredient in cooking is to act as a flavour enhancer. Think of it as a tool that amplifies the existing savoury notes rather than adding a new flavour of its own. When used correctly, it can make dishes like soups, stews, and marinades taste richer and more complex.

Its real strength lies in its ability to create a deep, satisfying "umami" quality that might otherwise take hours of simmering to develop. For example, in a bolognese sauce, it can make the beef and tomato flavours more robust without altering the fundamental character of the dish. It’s typically used sparingly, much like a potent finishing salt, to round out and boost the overall flavour profile of a meal.

Frequently Asked Questions About MSG

What is the difference between MSG and salt?

This ingredient and table salt are different chemical compounds with distinct roles in cooking. The primary difference is their composition and flavour profile. Table salt (sodium chloride) adds a purely salty taste. In contrast, MSG (monosodium glutamate) contributes a savoury, or umami, flavour. This composition means that substituting some salt for it in a recipe can potentially lower the total sodium content by up to 40% while maintaining or even enhancing the perception of flavour.

Is it vegan and plant based?

Yes, MSG is entirely vegan. The modern production process begins with fermenting plant-based sources, such as sugar beets or sugar cane, to create glutamic acid. This acid is then purified and combined with a sodium source to form the final crystal. No animal products or byproducts are used at any stage of its manufacturing.

Are foods with 'No Added MSG' labels healthier?

Not necessarily. The "No Added MSG" label can be misleading for consumers who wish to avoid free glutamate. Many products with this label use other ingredients like "yeast extract," "hydrolysed soy protein," or "autolyzed yeast," which are naturally rich in the exact same free glutamate. The tradeoff is transparency. A product listing the actual ingredient or "Flavour Enhancer (621)" is often more direct about the source of its umami flavour.

Is it safe to eat?

MSG is an approved food additive in many countries, including Australia. Questions about its safety have been a topic of public discussion for many years. Consumers are often encouraged to be aware of all ingredients in their food to make informed choices that are right for them.

The Bottom Line

With a clearer understanding of what this ingredient is, you can make more informed choices about the flavours you use in your cooking. It’s a well-known additive, derived from a natural process, used for making meals taste better. You're ready to leave bland food in the rearview mirror.

Armed with this knowledge, you can better understand the ingredients in your food and the history behind this common flavour enhancer. If you would like to experience a product that uses a perfect balance of umami and aromatics, our award-winning chilli oils are designed to do just that and are a hit with food lovers.