Monosodium glutamate (MSG) is the sodium salt of the naturally occurring amino acid, glutamic acid which makes up 10 to 25 % of all food protein, from both animal and vegetable sources. In addition to being an ingredient intentionally added to foods, glutamate occurs as a natural part of proteins, including vegetable and animal proteins. These proteins, when broken down (i.e.: by cooking) release free glutamate and are themselves used as ingredients in various prepared meat products, soups, broths and gravy mixes.
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