First Ingredient Monosodium Glutamate

In the picture above is Monosodium Glutamate.

Chemical Structure of Monosodium Glutamate

One of the many ingredients these chips have is hydrolyzed corn gluten . Monosodium Glutamate who is another name for hydrolyzed corn gluten which is responsible for the umami (savory) flavor of foods, but some people steer away from it as it causes them adverse reactions. The Food and Drug Administration (FDA) has classified MSG as a food ingredient that's "generally recognized as safe," but its use remains controversial. For this reason, when MSG is added to food, the FDA requires that it be listed on the label. Over the years, the FDA has received many anecdotal reports of adverse reactions to foods containing MSG. These reactions — known as MSG symptom complex — include: Headache, sweating, facial pressure or tightness, chest pain etc.
However, researchers have found no definitive evidence of a link between MSG and these symptoms. Researchers acknowledge, though, that a small percentage of people may have short-term reactions to MSG. Symptoms are usually mild and don't require treatment.
The chemical Formula of Monosodium Glutamate is C5H8NO4NA and its called Sodium 2-Aminopentaneodiate. Monosodium is classified as an amino acid. MSG is soluble in water, but it is not hygroscopic and is insoluble in common organic solvents. It is generally stable under food-processing conditions. MSG does not break down during cooking and, like other amino acids, will exhibit a Maillard reaction in the presence of sugars at very high temperatures A white, odorless, crystalline powder, in solution it dissociates into glutamate and sodium ions. Some of the physical properties include a melting point of 449.6°F (232°C), a density 1.62 g/cm³, a white color , no smell.

Today, instead of extracting and crystallizing MSG from seaweed broth, MSG is produced by the fermentation of starch, sugar beets, sugar cane or molasses. This fermentation process is similar to that used to make yogurt, vinegar and wine.