Glutamate content in Thai and German condiments

Background and Objective: Monosodium glutamate (MSG) is used as a flavor-enhancing additive. The negative effects of MSG at which level consumption are controversial. Objective of this study aims to determine the level of free glutamate content in Thai and German local markets. Method: The glutamate levels were determined in 13 German and 14 Thai condiments, using Enzymatic Bio Analysis and spectrophotometry. Results: The average glutamate content was higher in German condiments than that in Thai. Free MSG was found 8,416.67 mg/100 g in popular German condiment sauces and 226.00 mg/100 g in tomato ketchup, whereas found 2,533.33 mg/100 in Thai condiment sauces and fish sauce 741.67 mg/100 g. Tomato salad provide MSG 443.81 mg per serving which commonly consume in Germany, while in Thailand, red curry provide 113.33 mg MSG per serving. Conclusions: This findings confirmed amount glutamate content in different German and Thai commercial condiments and seasonings. The MSG intake of two countries people depends on the product processing and food behaviors.