A small amount of MSG is sufficient to achieve optimum flavor.

The taste of MSG, like the taste of salt, is pleasant only within a relatively narrow concentration range. Further addition of MSG has little or no beneficial effect.

The amount of MSG used in foods is usually within the range of 0.1% and 0.8 % of the food as it is served. This is similar to levels of naturally occurring glutamate found in traditional dishes. The taste of monosodium glutamate (MSG) is self-limiting. This means that once the appropriate amount of MSG has been included in a recipe, adding more contributes little, if anything at all, to food flavor. In fact, adding too much MSG can result in a worse taste.

Here are two graphs that show the optimum level of MSG in a clear soup is 0.3% and the optimum level with fried rice is 0.37%:

MSG, like salt, is self-limiting. Here are two graphs which show similar results for salt in clear soup and in scrambled eggs:

Merriam-Webster, "America's largest dictionary," for its 2019 update added 640 words to the dictionary last month. And 'umami' was one of them! #umami https://t.co/mHARyzbnRS

The man who discovered umami https://t.co/Oet8WwgqB5 via @BBC_Future #umami #savory #taste

The layering of #umami flavors in this recipe for Umami Garlic Noodles with Shiitake Mushroom takes it to “Savorytown.” #mouthwatering https://t.co/U0EbO8YGk4

🍅Thanks to its tomato juice base, Bloody Mary’s are loaded with #umami. Should you want to make this drink more interesting, the @travelchannel offers some tips. https://t.co/P8dXfZfGgX

It's a fact. Using #MSG (monosodium glutamate) can help reduce the amount of salt needed in savory recipes.
https://t.co/QST0yySj6C