To enhance the flavor of dishes, monosodium glutamate (MSG) or seasoning powder is commonly used. These two familiar seasonings help make the taste of food “smoother” and sweeter. However, there is considerable debate surrounding their effects, specifically whether using seasoning powder or MSG is better for health and which seasoning to choose for regular use.
- MSG is produced from sugarcane molasses, cereal starch, and other ingredients.
- Seasoning powder is made from a variety of ingredients, particularly MSG, along with other flavor enhancers and a very small amount of meat powder.
Seasoning powder and MSG. (Photo: AllTop).
According to a report in the specialized publication Family Health – Medical Publishing House, Professor Pham Van Khoi (Vietnam Institute of Chemistry) stated that an essential component of seasoning powder is MSG (flavor enhancer 621) and two other flavor enhancers 627 and 631, which are 10-15 times sweeter than regular MSG. Currently, all three flavor enhancers 621, 627, and 631 are included in the list of food additives permitted for use.
According to this expert’s analysis, the sweetness of seasoning powder comes from flavor enhancers rather than from meat or bones as advertised: “There may be some components from bone broth, shrimp powder, chicken powder, straw mushrooms, etc., in the seasoning powder, but they are insignificant, accounting for less than 5%. Therefore, housewives must remember that seasoning powder cannot replace nutritional products.”
On the other hand, MSG is purely a flavor enhancer and has no nutritional value. According to Professor Khoi, both MSG and seasoning powder contribute to a pleasant sweetness and are less toxic if used in moderation.
Furthermore, Associate Professor Dr. Nguyen Thi Lam (former Deputy Director of the National Institute of Nutrition) stated that MSG and seasoning powder are still approved for use by the International Food Standards Committee, which demonstrates that they are entirely safe for humans when used in the correct dosages.
So, which is better for health: seasoning powder or MSG? According to Professor Khoi, many people have a bias against MSG, opting for seasoning powder instead because they believe it is made from meat and is therefore healthier and less likely to cause allergies than MSG. However, the main ingredient in seasoning powder is MSG and other flavor enhancers, and those who are allergic to MSG should also be cautious when using seasoning powder.
The choice between seasoning powder and MSG depends on personal habits and preferences. Regardless of which one you choose, it is essential to purchase products with clear branding and origin; do not buy unlabeled or unbranded products just because they are cheaper, as these uncontrolled quality products may contain harmful substances.
When using MSG, it is important to note that normal cooking temperatures do not cause MSG to transform into harmful substances. However, if using MSG to marinate grilled food, it is advisable to grill at temperatures below 250 degrees Celsius. At higher temperatures, MSG may change into compounds harmful to the body.
