Lexic.us

Definition of Monosodium glutamate

1. Noun. White crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking. "Food manufacturers sometimes list MSG simply as `artificial flavors' in ingredient lists"

Definition of Monosodium glutamate

1. Noun. (chemistry) The mono sodium salt of the amino acid, glutamic acid; present in soy sauce; used as a condiment in Chinese and Japanese cooking, and as a food additive to enhance flavor and add the umami taste. Abbreviations: MSG, E621. ¹

¹ Source: wiktionary.com

Medical Definition of Monosodium glutamate

1. A commonly used flavour enhancer in food (common in Chinese food). Some people can develop a hypersensitivity to MSG. See: Chinese restaurant syndrome. (27 Sep 1997)

Lexicographical Neighbors of Monosodium Glutamate

Literary usage of Monosodium glutamate

Below you will find example usage of this term as found in modern and/or classical literature:

1. Science by American Association for the Advancement of Science (1883)
"monosodium glutamate: Feeding of Large Amounts in Man and Gerbils Abstract. ... monosodium glutamate was added to a house diet. t monosodium glutamate was ..."

2. Eating Hints: Recipes and Tips for Better Nutrition During Cancer Treatment edited by Yale New Haven Med Cntr, Yale-New Haven Medical Center Staff (1990)
"... Spice blends, monosodium glutamate extender (pure monosodium glutamate is lactose-free) • Cakes, cookies or pastries made with milk, butter, ..."

3. Code of Federal Regulations by Food and Drug Administration (FDA) Staff (2005)
"(5) Any monosodium glutamate used as an ingredient in food shall be declared by its common or usual name monosodium glutamate. (6) Any pyroligneous acid or ..."

4. Molecular Neurobiology: Proceedings of the 2nd NIMH Conference by Steven Zalcman (1995)
"Olney, JW Brain lesion, obesity and other disturbances in mice treated with monosodium glutamate. Science 164:719-721,1969. Olney, JW Inciting excitotoxic ..."

5. Biotechnology: Education & Training edited by Raymond Dobert (1996)
"... single-cell proteins, enzymes, food modification, vanilla, citric acid, monosodium glutamate, xanthan gum, aspartame, and cochineal are discussed. ..."

Other Resources: