 Further research into the compound has found that only the L-glutamate enantiomer has flavor-enhancing properties.Manufactured monosodium glutamate contains over 99.6% of the naturally-predominant L-glutamate form, which is a higher proportion of L-glutamate than can be found in the free glutamate ions of fermented naturally-occurring foods.Fermented products such as soy sauce, steak sauce, and Worcestershire sauce have levels of glutamate similar to foods with added monosodium glutamate.