Dive down a rabbit hole into the fascinating world of additives for food, exploring differences between one of the most common table salts we know so well and that weird ‘MSG’ thing…. Learn about the chemistry, culinary and health uses of these two spices.
The Chemistry of Salt
NaCl is Table salt, composed of a charged template in the mixture of positively energized sodium ions and negatively electrified chlorine atoms act. When they form a grid of charged particles, these components form the salt crystal structure we recognize today.
Salt: Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of minerals known as salts; it is essential for animal life in small quantities, but is harmful to animals and plants in excess. And no matter where it comes from, salt can include minute amounts of trace minerals — ones that could create different colours in the final product, like pink-hued Himalayan salt. Also linked to health but on a national level: food-grade NaI is used as a table salt supplement.
Salt, by definition, tastes salty. This is a ubiquitous flavour that hides bitterness and appeals to sugar, acid, and umami (very yummy! Contrary to popular belief, there is no one spot in your mouth where you taste salt.
The Umami Allure of MSG
MSG (Monosodium Glutamate): This is another kind of salt but with a different molecular structure. MSG contains glutamate, which is the anionic form of glutamic acid, one of the most common amino acids found in nature.
Enzymes working on foods containing broken proteins (made up of any protein-rich food, not only meat) make them produce glutamates as well. Umami foods: These are all referred to as having an umami flavour profile (a meaty or savoury rich taste).
MSG employed in the industry is not mined but created from glucose and glutamic acid via bacterial fermentation, followed by the addition of sodium hydroxide to form monosodium glutamate.
MSG crystals are oblong prismatic, not cube-shaped like the sea salt shown. If you taste some MSG crystals by themselves, then you will be able to detect this flavour directly.
Conclusion
Even though table salt and MSG are both sources of sodium, they differ in terms of chemistry, flavouring, as well as health consequences. Knowing the distinction between these two everyday food additives will allow you to make decisions in the kitchen and get full use of their peculiar flavouring properties. Overall, so long as they are used judiciously, adding a bit of flavour enhancer to your home cooking can take it from cookie-cutter recipe replication to a steal-worthy dining-out level.
