Food additive 950, also known as monosodium glutamate (MSG), is a flavor enhancer that is commonly added to a wide variety of processed foods. It is a white, crystalline powder that is highly soluble in water and has a salty taste.
MSG was first isolated from a seaweed extract by a Japanese chemist in 1908, and it has been widely used as a food additive for more than 100 years. It is used to enhance the flavor of savory foods, such as soups, meats, and snack foods. It is also used in some dietary supplements and medications.
There has been much debate about the safety of MSG as a food additive. Some people claim that it causes a range of adverse reactions, including headache, flushing, and feelings of pressure or tightness in the face, neck, and chest. These reactions, which are often referred to as "Chinese restaurant syndrome," are collectively known as MSG symptom complex. However, the majority of scientific studies have found that MSG is safe for consumption in normal amounts.
One of the main arguments against MSG is that it may cause an allergic reaction in some people. However, this is highly unlikely, as MSG is not a protein and therefore does not stimulate the immune system in the same way that allergens do. Additionally, MSG has been extensively tested for allergenicity and has been found to be non-allergenic.
Despite the controversy, MSG is considered safe for consumption by the vast majority of regulatory agencies around the world, including the United States Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and the World Health Organization (WHO).
In conclusion, MSG is a safe and widely used food additive that has been shown to enhance the flavor of a variety of foods. While there have been some concerns about its safety, the majority of scientific evidence suggests that it is safe for consumption in normal amounts.