Naturally Occurring MSG
Glutamate is one of the most common amino acids found in nature. Glutamate is also produced in the human body and binds with other amino acids to form a structural protein.
When glutamate binds to a protein molecule it is tasteless. Fermentation, aging, ripening and cooking liberate free glutamate. Glutamate is a crucial component of the taste of cheese, seafood, meat broths, and many other foods.
Free glutamic acid is present naturally in meat, poultry, seafood and vegetables. Seaweed, cheese, fish sauce, soy sauce, fermented beans, and ripe tomato show high levels of free glutamic acid.