Salt, Not Sugar
The umami of MSG only manifests in salty dishes and soups, so it should never be added to sweet foods. Not only will it fail to enhance the flavor, but it will also produce an unpleasant taste, making the dish unappetizing.
Add Before Serving
MSG dissolves easily and is most effective at temperatures between 80°C and 100°C. Above 150°C, it can form sodium pyroglutamate, which is slightly toxic.
No More Than 5 Grams Per Day
MSG is sodium glutamate, which breaks down in the body into glutamate and sodium ions. Excessive glutamate in the body can limit the body's utilization of calcium and magnesium ions. An excessive amount of MSG in infant food can affect the utilization of zinc in the blood. Therefore, daily MSG intake should not be too high, and it is best for infants and young children not to consume it.
Don't Add to Umami-Rich Foods
Some foods are naturally umami-rich, such as chicken, fish, and seafood. Adding MSG to them is simply a waste.