Gelatin has no MSG.
Gelatin is hot water soluble protein extracted from collagen. Individual collagen monomeric proteins have molecular weights of between 95,000 and 125,000 Daltons. These proteins assemble into fibers which are massive aggregates and do not have a defined molecular weights. To make gelatin, collagen rich materials (mostly bovine hide or porcine skins) are cleaned and treated with dilute alkaline, or acid and heat to denature (untangle) the collagen into hot water-soluble proteins. The extract is purified and dried to form the gelatin powder. Essentially, gelatin is thermally denatured (melted) form of collagen that makes the proteins soluble in hot water. Collagen and by inference the gelatin proteins contains approximately 11% glutamic acid as part of the protein chains (not free glutamate). As a matter of fact, gelatin is rather low in glutamic acid content compared with other common food proteins. The grams of bound glutamic acid (not free) per 100 grams total protein in common foods are given in Table 1 below.
Table 1. Percent Glutamic Acid in Common Food Proteins |
Wheat Protein |
|
31% |
Cow Milk |
|
22% |
Corn Protein |
|
18% |
Beef Meat |
|
16% |
Rye Protein |
|
24% |
Poultry Meat |
|
17% |
Rice Protein |
|
15% |
Fish Protein Conc. |
|
17% |
Soy Protein Conc. |
|
17% |
Mammalian gelatin |
|
11% |
*From Food Chemistry 2nd Edition (1999) H.D Berliz & W. Grosch, Springer-Verlag, Berlin |
Glutamic acid as part of protein chains is not considered a problem for MSG sensitive individuals.
Figure 1 shows the difference between the free amino acid monomer and a polymeric protein. R refers to amino acid side chains and the n indicates a repeating unit.
Figure 1. Free Glutamic Acid (as MSG) and bound in Proteins
Great Lakes Gelatin also sells a collagen hydrolysate. This material consists of shortened chains of collagen with an average molecular weight of 2000 to 5,000 Daltons (MW of Glutamic acid is 147.13 Daltons).
We have had several inquiries asking if Great Lakes Gelatin products not contain free glutamic acid. Great Lakes Gelatin sent both gelatin and the enzymatically hydrolyzed product to an independent laboratory. Northland Laboratories measured total free amino acid and free glutamic acid as % weight of solids (Analytic Test report, July 30, 2009) as summarized in Table 2.
Table 2. Free Glutamic Acid in Gelatin Products |
| Product |
|
Total Free Amino Acids |
Free Glutamic Acid |
| Gelatin |
|
0.14% |
0.01% |
| Hydrolyzed product |
|
0.41% |
0.09% |
To put these numbers in perspective, we can compare this level with several foods and the level of glutamic acid normally circulating in our bodies. The fasting level of free glutamic acid in human serum is about 220 micromoles/Liter (32mg/L) (Geigy Scientific Table (1984), Volume 3, page 93, Ciba-Geigy Ltd, Basle Switzerland, C.Lentner Editor). So, a 10% solution of gelatin (higher than in Jello type products) would contain 100g/L of protein and 10mg/L of free glutamic acid. For the hydrolyzed water-soluble product we suggest 10-12 grams/serving up to twice a day for a total free glutamic acid ingestion of 0.9 mg. Table 3 gives the amount of free glutamic acid in common foods. These are not added MSG, these are the amounts in untreated foods.
Table 3. Free Glutamic Acid in Common Foods |
| |
Product |
Free Glutamic acid * |
| |
Orange juice |
60-710 mg/L |
| |
Grapefruit juice |
280 mg/L |
| |
Lemon juice |
60-350 mg/L |
| |
Honey |
29.4 mg/L |
| |
Human breast milk |
270 mg/L |
| |
* From Food Chemistry, 2nd Edition, HD Berlitz & W Grosch Eds, 1999, Springer, New York
As you can see, the amount of glutamic acid in gelatin and the partially hydrolyzed product are very low. |
Should you have any further questions please contact us.
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