Is MSG extracted from kelp

Monosodium glutamate is not directly extracted from kelp, but is made by microbial fermentation of starch or sugar substances. The main component of monosodium glutamate is monosodium glutamate, and its industrial production mainly includes fermentation process, extraction process, neutralization process and other steps. The history of traditional monosodium glutamate production using seaweed such as kelp to extract glutamic acid can be traced back to the early 20th century, but modern industrial production has shifted towards more efficient fermentation methods. Fermentation method uses crops such as corn and sugarcane as raw materials, and produces glutamic acid through microbial fermentation, which is then neutralized to form sodium glutamate. This method has high yield and low cost, becoming the current mainstream production method. There was indeed a process for extracting glutamic acid from kelp in the early days, but due to the difficulty of obtaining raw materials and extraction efficiency, this method has been eliminated. The natural content of glutamic acid in kelp is limited, and a large amount of kelp is needed to extract a small amount of monosodium glutamate, which does not meet the efficiency and scale requirements of modern food industry. At present, kelp is mostly used as a seasoning directly or for extracting other food additives.

As a common seasoning, it is recommended to control the amount of monosodium glutamate added in daily use. When cooking, it can be added before the dish is cooked to avoid the loss of freshness caused by prolonged heating at high temperatures. People who are intolerant to monosodium glutamate may experience discomfort such as headaches and should reduce their intake. Reasonable use of monosodium glutamate can enhance the freshness of dishes, but it is more recommended to obtain umami substances from natural ingredients such as mushrooms and seaweed to maintain dietary diversity.