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:

The body treats #glutamate in exactly the same way, whether it comes from the food we eat (e.g., mushrooms, tomatoes) or is added as a seasoning (as with #MSG). https://t.co/QsOdh7cOfs

Savory soups always "hit the spot."This winter, give these recipes a try. Crockpot Chicken Noodle Soup, Wonton Soup and Vegetarian Bean Soup are all delicious. #umami https://t.co/duSombHCqh

FACTS matter.
Consuming MSG in food does NOT make you gain weight.
#truth
https://t.co/wliVW59QaM

A sprinkle of monosodium glutamate (MSG) on frozen, single-serve "healthy" meals makes them taste so much better.  #believeit #umami

Our #NewYearsResolutions all involve some #MSG 😋: https://t.co/76nhiIUSTf