Does anyone know the approximate year Mono sodium Glutamate (MSG) was introduced into foods?

Although glutamic acid had been isolated in 1866 by the German chemist Karl Ritthausen, it was not until 1908 that its flavor-enhancing potential was noticed by Kikunae Ikeda of Tokyo, Japan. Prior to that time, the Japanese had used seaweed as a favorite flavor enhancer, without understanding that glutamic acid was its flavor-enhancing component. It was patented in 1909 by Ajinomoto Corporation. In its pure form, it appears as a white powder; when dissolved in water, it rapidly dissociates into free sodium and glutamate ions

From 1910 until 1956, the process underlying production of glutamic acid and "monosodium glutamate" in Japan was one of extraction, a slow and costly method. Elsewhere, crude gluten or other starting materials were hydrolyzed by heating with hydrochloric acid.

In 1956, the Japanese succeeded in producing glutamic acid by means of fermentation; and after considerable research to identify suitable strains of microorganisms for starting the requisite cultures, large-scale production of glutamic acid and "monosodium glutamate" through fermentation began.

Monosodium glutamate, was first used in the United States in any quantity in the late 1940s. According to Dr. George Schwartz, author of In Bad Taste: The MSG Syndrome, although considerable effort had been spent to introduce MSG to the USA, little had been accomplished prior to World War II. However, sometime during the war, the use of MSG in Japanese soldiers' rations was noticed. In 1948, a symposium on MSG, presided over by the Chief Quartermaster of the Armed Forces, was held in Chicago for members of the food industry.

By the 1960s, Accent, the leading brand of the flavor enhancer called "monosodium glutamate," had become a household word. Simultaneously, other hydrolyzed protein products such as autolyzed yeast, sodium caseinate, and hydrolyzed vegetable protein gained in popularity. Every hydrolyzed protein product, regardless of the name given to it on a label, contains MSG.

Cheers :-)

It was discovered and patented in 1909 by Ajinomoto Corporation in Japan. In its pure form, it appears as a white crystalline powder; when dissolved in water (or saliva) it rapidly dissociates into free sodium and glutamate ions (glutamate is the anionic form of glutamic acid, a naturally occurring amino acid).It was introduced to the United States in 1947 as Ac'cent flavor enhancer.

-The Wik

http://en.wikipedia.org/wiki/Monosodium_glutamate

A long way back...

Monosodium glutamate, sodium glutamate, flavour enhancer 621, EU food additive code: E621, HS code: 29224220 (IUPAC name 2-aminopentanedioic acid. Also known as 2-aminoglutaric acid), commonly known as MSG, Ajinomoto, Vetsin, or accent, is a sodium salt of glutamic acid. MSG is a food additive, popularly marketed as a "flavour enhancer".

It was discovered and patented in 1909 by Ajinomoto Corporation in Japan. In its pure form, it appears as a white crystalline powder; when dissolved in water (or saliva) it rapidly dissociates into free sodium and glutamate ions (glutamate is the anionic form of glutamic acid, a naturally occurring amino acid).

"In 1909, the Suzuki Chemical Company began producing MSG under the name Ajinomoto, translated as "essence of taste." The product was a bit of a failure as cooks and restaurants preferred using soy sauce as a flavour enhancer. So the Suzuki company switched its marketing ploy and aimed it straight at the housewife."

"It was introduced to the United States in 1947 as Ac'cent flavor enhancer."

Yes. MSG has been safely used as a food ingredient since the early 1900s. It is one of the most thoroughly tested of all food ingredients, with hundreds of scientific studies confirming its safe and effective use. MSGÌs safety has been repeatedly affirmed by regulatory and scientific agencies around the world.

In the United States, MSG has been included in the FDAÌs list of substances known as Generally Recognized as Safe (GRAS) since 1959. Foods designated as GRAS include ingredients like sugar, baking powder and vinegar, whose safety has been established through common use in food and/or through extensive testing.

It was introduced to the United States in 1947 as Ac'cent flavor enhancer.

MY book dictionary says 1925 -1930

1947. A Biiiiig mistake. It was the first Chinese poison to infect the American diet.

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about 4000 years ago

I was discovered and patented in 1907......so who knows....