MSG helps bring out the best natural flavors in a variety of foods such as meat, poultry, seafood and vegetables. Soups, casseroles, gravies and sauces are examples of dishes that can benefit from the proper use of MSG. While MSG harmonizes well with salty and sour tastes, it contributes little or nothing to sweet or bitter foods.

Results of taste panel studies indicate that a level of 0.1 to 0.8 percent MSG by weight in food provides optimum enhancement of the foodÌs natural flavor. This is within the range of glutamate that naturally occurs in foods. Approximately one-half teaspoon of MSG is an effective amount to enhance the flavor of a pound of meat or four-to-six servings of vegetables, casseroles or soup.

MSG is a self-limiting substance — once the proper amount is used, adding more contributes little, if anything, to food flavor. Overuse of MSG, as with many other seasonings and spices, may cause some foods to have an undesirable taste. There is simply no substitute for wholesome, quality food and good cooking techniques. MSG makes good-quality food taste better, but will not improve the flavor of poor-quality food.

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