Desserts And MSG: A Match Made In Sweet And Savory Heaven?

Monosodium glutamate, better known as MSG, is commonly known for its presence in pre-packaged or processed foods. Over time, however, it has been considered as a useful additive for fresh food as well. It has even found its way into a very unlikely place: dessert items. But could an ingredient known mostly for flavoring salty food items really be a good match for sweets and treats?

To start, one must first recognize what MSG is. Some may perceive it as a type of seasoning, while others see it as a flavoring substance with numerous health risks. However, MSG is merely an enhancer for food with savory flavors. In fact, it has no flavor on its own, debunking the seasoning perception. Its primary focus is magnifying the umami sensation which comes from those flavors, and this is made possible through a chemical interaction. According to Christopher Koetke, executive chef at Ajinomoto Health & Nutrition North America, the glutamate component of MSG interacts with nucleotides and proteins present in certain ingredients to produce and enhance the umami taste.

Unsurprisingly, it is this reaction which has led some to experiment with the use of MSG in dessert items. Koetke points out that walnuts and green tea—two very popular ingredients for ice cream and other desserts—have "more than twice the amount of glutamate found in tomatoes." He also cites eggs, a prevalent component of many desserts, as being a high source of glutamate as well. Using any such ingredients in combination with nucleotide or protein-rich dessert ingredients would, then, lead to a sweet and savory sensation that can be magnified using MSG. Many have caught on to this phenomenon, leading to such creative dishes as ice cream with Lao Gan Ma chili crisp.

MSG essentially takes advantage of what chemical compounds are already present in many desserts to bring out and combine multiple flavors. In that respect, there is perhaps a lot in common between the likes of ramen soup and ice cream.

Published by:
Christian Dantes

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