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:

Umami taste is a marker for protein which is satiating, so umami could help you feel full. @profgaryb #worldumamiforum #sponsoredtravel

Turning the conversation about #Umami upside down. Yes it’s in red 🍷 wine. Taste the glutamate folks in fermented foods and drinks. And that’s the same amino acid in mono sodium glutamate #MSGisUmami #worldumamiforum @AjinomotoTaste

The current speaker at the #WorldUmamiForum is making a comparison between umami and music. Brilliant!!

❤️❤️❤️@ChefKoetke at #WorldUmamiForum cooking up umami delights! #MSGisUmami

At #WorldUmamiForum in NYC today. Addressing misperceptions that Umami is Japanese or Asian. It’s a Japanese word but it’s craveability is worldwide!