Hidden sources of MSG

The following list has been compiled over the last 20 years from consumer reports and information provided by manufacturers and food technologists.

 

 

Names of ingredients that always contain processed free glutamic acid:

 

Glutamic acid (E 620)

Glutamate (E 620)

Monosodium glutamate (E 621)

Monopotassium glutamate (E 622)

Calcium glutamate (E 623)

Monoammonium glutamate (E 624)

Magnesium glutamate (E 625)

Natrium glutamate

Anything “hydrolyzed”

Any “hydrolyzed protein”

Calcium caseinate,  Sodium caseinate

Yeast extract, Torula yeast

Yeast food, Yeast nutrient

Autolyzed yeast

Gelatin

Textured protein

Whey protein

Whey protein concentrate

Whey protein isolate

Soy protein

Soy protein concentrate

Soy protein isolate

Anything “protein”

Anything “protein fortified”

Soy sauce

Soy sauce extract

Protease

Anything “enzyme modified”

Anything containing “enzymes”

Anything “fermented”

Vetsin

Ajinomoto

Umami

Names of ingredients that often contain or produce processed free glutamic acid during processing:

 

Carrageenan (E 407)

Bouillon and broth

Stock

Any “flavors” or “flavoring”

Maltodextrin

Citric acid, Citrate (E 330)

Anything “ultra-pasteurized”

Barley malt

Pectin (E 440)

Malt extract

Seasonings

 

 

 

 

 

 

 

 

 

 

 

 

 

(1) Glutamic acid found in unadulterated protein does not cause adverse reactions.  To cause adverse reactions, the glutamic acid must have been processed/manufactured or come from protein that has been fermented.

 

(2) E numbers are use in Europe in place of food additive names.

 

The following are ingredients suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in HIGHLY SENSITIVE people:

 

Corn starch  
Corn syrup  
Modified food starch  
Lipolyzed butter fat  
Dextrose

Rice syrup

Brown rice syrup  
Milk powder 
Reduced fat milk (skim; 1%; 2%)   
most things “low fat” or “no fat”  
anything “enriched”

anything “vitamin enriched” 

anything “pasteurized”

Annatto

Vinegar

Balsamic vinegar

certain amino acid chelates (Citrate, aspartate, and glutamate are used as chelating agents with mineral supplements.)

 

 

 

 

 

 

The following work synergistically with MSG to enhance flavor.  If they are present for flavoring, so is MSG.

Disodium 5’-guanylate (E 627)      Disodium 5’-inosinate (E-631)     Disodium 5'-ribonucleotides (E 635)