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.

Optimum Amount of MSG

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 in clear soupMSG in fried rice

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

salt in clear soup salt in scrambled eggs

How To Achieve Great Taste with Less Salt and More Umami - https://t.co/l8ugmu8J6E thanks @ChefKoetke ! #umami #msg #reducesodium

This delicious Garlic Shrimp over Sautéed Spinach is table ready in 20 minutes. Including #MSG lowers the sodium by about 25% while adding mouthwatering umami flavor! It's also #glutenfree, #dairyfree and #keto & #Paleo… https://t.co/dLF1ZPPXZ8 via @LaurenPincusRD

FACT: The glutamate from #MSG seasoning and the glutamate occurring naturally in food is exactly the same. The body treats glutamate in the same way, no matter the source.

Forget the diet for a day and dig into this time-tested comfort food: Chicken Fried Steak. So good! https://t.co/5jd6XQibD4