Monosodium Glutamate or MSG is the Sodium salt of Glutamic acid. While it occurs naturally in few foods like tomato and cheese, it can be produced by three methods – hydrolysis of vegetable proteins with hydrochloric acid, direct chemical synthesis with acrylonitrile, and bacteria fermentation. MSG was discovered by a Japanese chemist named Kikunae Ikeda who extracted it from seaweed that had flavour enhancing properties.
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