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MONO SODIUM GLUTOMATE = Sodium hydrogen glutamate
CAS Number : 142-47-2
EC Number : 205-538-1
ECHA InfoCard : 100.005.035
PubChem CID : 23672308
ChemSpider : 76943
E number : E621
Chemical formula : C5H8NO4Na
Molar mass : 169.111 g/mol
Melting point : 232 °C
IUPAC name : Sodium 2-aminopentanedioate
E 621 (MONO SODIUM GLUTOMATE) , also known as sodium glutamate, is the sodium salt of glutamic acid.
E 621 (MONO SODIUM GLUTOMATE) is found naturally in some foods including tomatoes and cheese in this glutamic acid form.
E 621 (MONO SODIUM GLUTOMATE) is used in cooking as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.
E 621 (MONO SODIUM GLUTOMATE) was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups.
E 621 (MONO SODIUM GLUTOMATE) balances, blends, and rounds the perception of other tastes.
E 621 (MONO SODIUM GLUTOMATE) is commonly used and found in stock (bouillon) cubes, soups, ramen, gravy, stews, condiments, savory snacks, etc.
The U.S. Food and Drug Administration has given E 621 (MONO SODIUM GLUTOMATE) its generally recognized as safe (GRAS) designation.
E 621 (MONO SODIUM GLUTOMATE) is a popular belief that MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome", but blinded studies show no such effects when E 621 (MONO SODIUM GLUTOMATE) is combined with food in normal concentrations, and are inconclusive when E 621 (MONO SODIUM GLUTOMATE) is added to broth in large concentrations.
The European Union classifies E 621 (MONO SODIUM GLUTOMATE) as a food additive permitted in certain foods and subject to quantitative limits.
E 621 (MONO SODIUM GLUTOMATE) has the HS code 29224220 and the E number E621.
Use of E 621 (MONO SODIUM GLUTOMATE)
Pure E 621 (MONO SODIUM GLUTOMATE) is reported to not have a highly pleasant taste until it is combined with a savory aroma.
The basic sensory function of E 621 (MONO SODIUM GLUTOMATE) is attributed to its ability to enhance savory taste-active compounds when added in the proper concentration.
The optimal concentration varies by food; in clear soup, the "pleasure score" rapidly falls with the addition of more than one gram of E 621 (MONO SODIUM GLUTOMATE) per 100 mL.
The sodium content (in mass percent) of MSG, 12.28%, is about one-third of that in sodium chloride (39.34%), due to the greater mass of the glutamate counterion.
Although other salts of glutamate have been used in low-salt soups, they are less palatable than MSG.
"MSG might even promote healthy eating, [food scientist Steve Witherly] hypothesizes, by not only making kale more delicious but also letting you get away with using less salt."
The ribonucleotide food additives disodium inosinate (E631) and disodium guanylate (E627), as well as conventional salt are usually used with monosodium glutamate-containing ingredients as they seem to have a synergistic effect.
"Super salt" is a mixture of 9 parts salt, to one part E 621 (MONO SODIUM GLUTOMATE) and 0.1 parts disodium inosinate and disodium guanylate.
Production of E 621 (MONO SODIUM GLUTOMATE)
E 621 (MONO SODIUM GLUTOMATE) has been produced by three methods: hydrolysis of vegetable proteins with hydrochloric acid to disrupt peptide bonds (1909–1962); direct chemical synthesis with acrylonitrile (1962–1973), and bacterial fermentation (the current method).
Wheat gluten was originally used for hydrolysis because E 621 (MONO SODIUM GLUTOMATE) contains more than 30 g of glutamate and glutamine in 100 g of protein.
As demand for MSG increased, chemical synthesis and fermentation were studied.
The polyacrylic fiber industry began in Japan during the mid-1950s, and acrylonitrile was adopted as a base material to synthesize E 621 (MONO SODIUM GLUTOMATE).
As of 2016, most E 621 (MONO SODIUM GLUTOMATE) worldwide is produced by bacterial fermentation in a process similar to making vinegar or yogurt.
Sodium is added later, for neutralization.
During fermentation, Corynebacterium species, cultured with ammonia and carbohydrates from sugar beets, sugarcane, tapioca or molasses, excrete amino acids into a culture broth from which
L-glutamate is isolated.
The Kyowa Hakko Kogyo Company developed industrial fermentation to produce L-glutamate.
The conversion yield and production rate (from sugars to glutamate) continues to improve in the industrial production of MSG, keeping up with demand.
The product, after filtration, concentration, acidification, and crystallization, is glutamate, sodium, and water.
Chemical properties of E 621 (MONO SODIUM GLUTOMATE)
E 621 (MONO SODIUM GLUTOMATE) is usually available as the monohydrate, a white, odorless, crystalline powder.
The solid contains separate sodium cations Na+ and glutamate anions in zwitterionic form, −OOC-CH(NH+3)-(CH2)2-COO−.
In solution E 621 (MONO SODIUM GLUTOMATE) dissociates into glutamate and sodium ions.
E 621 (MONO SODIUM GLUTOMATE) is freely soluble in water, but E 621 (MONO SODIUM GLUTOMATE) is not hygroscopic and is insoluble in common organic solvents (such as ether).
E 621 (MONO SODIUM GLUTOMATE) is generally stable under food-processing conditions.
E 621 (MONO SODIUM GLUTOMATE) does not break down during cooking and, like other amino acids, will exhibit a Maillard reaction (browning) in the presence of sugars at very high temperatures.
History of E 621 (MONO SODIUM GLUTOMATE)
Glutamic acid was discovered and identified in 1866 by the German chemist Karl Heinrich Ritthausen, who treated wheat gluten (for which it was named) with sulfuric acid.
Kikunae Ikeda of Tokyo Imperial University isolated glutamic acid as a taste substance in 1908 from the seaweed Laminaria japonica (kombu) by aqueous extraction and crystallization, calling its taste umami ("pleasant savory taste").
Ikeda noticed that dashi, the Japanese broth of katsuobushi and kombu, had a unique taste not yet scientifically described (not sweet, salty, sour, or bitter).
To determine which glutamate could result in the taste of umami, he studied the taste properties of numerous glutamate salts such as calcium, potassium, ammonium, and magnesium glutamate. Of these salts, monosodium glutamate was the most soluble and palatable, as well as the easiest to crystallize.
Ikeda called his product "monosodium glutamate" and submitted a patent to produce E 621 (MONO SODIUM GLUTOMATE);the Suzuki brothers began commercial production of E 621 (MONO SODIUM GLUTOMATE) in 1909 using the term Ajinomoto ("essence of taste")
Safety of E 621 (MONO SODIUM GLUTOMATE)
E 621 (MONO SODIUM GLUTOMATE) is generally recognized as safe to eat.
A popular belief is that E 621 (MONO SODIUM GLUTOMATE) can cause headaches and other feelings of discomfort, but blinded tests have not provided strong evidence of this.
International bodies governing food additives currently consider ME 621 (MONO SODIUM GLUTOMATE) safe for human consumption as a flavor enhancer.
Under normal conditions, humans can metabolize relatively large quantities of glutamate, which is naturally produced in the gut in the course of protein hydrolysis.
The median lethal dose (LD50) is between 15 and 18 g/kg body weight in rats and mice, respectively, five times the LD50 of sodium chloride (3 g/kg in rats).
The use of E 621 (MONO SODIUM GLUTOMATE) as a food additive and the natural levels of glutamic acid in foods are not of toxic concern in humans.
Specifically E 621 (MONO SODIUM GLUTOMATE) in the diet does not increase glutamate in the brain or affect brain function.
A 1995 report from the Federation of American Societies for Experimental Biology (FASEB) for the United States Food and Drug Administration (FDA) concluded that E 621 (MONO SODIUM GLUTOMATE) is safe when "eaten at customary levels" and, although a subgroup of otherwise-healthy individuals develop an E 621 (MONO SODIUM GLUTOMATE) symptom complex when exposed to 3 g of E 621 (MONO SODIUM GLUTOMATE) in the absence of food, E 621 (MONO SODIUM GLUTOMATE) as a cause has not been established because the symptom reports are anecdotal.
According to the report, no data supports the role of glutamate in chronic disease.
High quality evidence has failed to demonstrate a relationship between the E 621 (MONO SODIUM GLUTOMATE) symptom complex and actual E 621 (MONO SODIUM GLUTOMATE) consumption.
No association has been demonstrated, and the few responses were inconsistent.
No symptoms were observed when E 621 (MONO SODIUM GLUTOMATE) was used in food.
Adequately controlling for experimental bias includes a blinded, placebo-controlled experimental design and administration by capsule, because of the unique aftertaste of glutamates.
In a 1993 study, 71 fasting participants were given 5 g of E 621 (MONO SODIUM GLUTOMATE) and then a standard breakfast.
One reaction (to the placebo, in a self-identified MSG-sensitive individual) occurred.
A 2000 study tested the reaction of 130 subjects with a reported sensitivity to E 621 (MONO SODIUM GLUTOMATE).
Multiple trials were performed, with subjects exhibiting at least two symptoms continuing.
Two people out of the 130 responded to all four challenges.
Because of the low prevalence, the researchers concluded that a response to E 621 (MONO SODIUM GLUTOMATE) was not reproducible.
Studies exploring MSG's role in obesity have yielded mixed results.
Although several studies have investigated anecdotal links between E 621 (MONO SODIUM GLUTOMATE) and asthma, current evidence does not support a causal association.
Since glutamates are important neurotransmitters in the human brain, playing a key role in learning and memory, ongoing neurological studies indicate a need for further research.
E 621 (MONO SODIUM GLUTOMATE) appears as white or off-white crystalline powder with a slight peptone-like odor.
Use and Manufacturing of E 621 (MONO SODIUM GLUTOMATE)
A naturally occurring amino acid; Used as a flavor enhancer, swine feed additive, and additive to improve taste of bitter drugs; Used therapeutically to reduce blood ammonia levels; [HSDB]
One of the FLAVORING AGENTS used to impart a meat-like flavor.
Medically E 621 (MONO SODIUM GLUTOMATE) has been used to reduce blood ammonia levels in ammoniacal azotemia, therapy of hepatic coma, in psychosis, and mental retardation.
E 621 (MONO SODIUM GLUTOMATE) has been used as a swine feed additive in the USA since 1963.
E 621 (MONO SODIUM GLUTOMATE) is sometimes used with ordinary sugar to improve the palatability of bitter drugs.
Industry Uses of E 621 (MONO SODIUM GLUTOMATE)
-Fillers
Consumer Uses of E 621 (MONO SODIUM GLUTOMATE)
-Building/construction materials not covered elsewhere
Household Products of E 621 (MONO SODIUM GLUTOMATE)
Household & Commercial/Institutional Products
Information on 4 consumer products that contain Sodium glutamate in the following categories is provided:
-Inside the Home
-Personal Care
Methods of Manufacturing of E 621 (MONO SODIUM GLUTOMATE)
For industrial production of E 621 (MONO SODIUM GLUTOMATE), molasses and starch hydrolysate are generally used at present as raw materials.
Ammonium salts and urea are used as nitrogen sources for both microbial growth and product formation.
The culture medium becomes acidic because of assimilation of ammonium ions and formation of l-glutamic acid.
Gaseous ammonia is used advantageously to maintain neutral pH and to avoid dilution of the broth, because E 621 (MONO SODIUM GLUTOMATE) contains neither hydroxyl ions nor water.
Progress in fermentation technology has made E 621 (MONO SODIUM GLUTOMATE) possible to raise the accumulation and the yield of l-glutamic acid above 100 g/L and 60%, respectively.
The pH of the fermentation broth is adjusted to 3.2 to recover l-glutamic acid crystals, which are then converted to E 621 (MONO SODIUM GLUTOMATE) by the same method as in the extraction process.
MSG is short for E 621 (MONO SODIUM GLUTOMATE).
E 621 (MONO SODIUM GLUTOMATE)’s a flavor enhancer derived from L-glutamic acid, which is naturally present in many foods.
L-glutamic acid is a nonessential amino acid, meaning that your body can produce it by itself and doesn’t need to get it from food (1Trusted Source).
E 621 (MONO SODIUM GLUTOMATE) is a white, odorless, crystalline powder commonly used as a food additive.
In the food industry, it’s known as E621.
E 621 (MONO SODIUM GLUTOMATE) dissolves easily in water, separating into sodium and free glutamate (2Trusted Source).
E 621 (MONO SODIUM GLUTOMATE)’s made by fermenting carb sources like sugar beet, sugar cane, and molasses (3Trusted Source).
There’s no chemical difference between the glutamic acid found naturally in some foods and that found in E 621 (MONO SODIUM GLUTOMATE).
This means your body can’t differentiate between the two types (3Trusted Source, 4Trusted Source, 5Trusted Source).
E 621 (MONO SODIUM GLUTOMATE) has a specific taste known as umami — the fifth basic taste alongside sweet, sour, salty, and bitter.
Umami has a meaty flavor that refers to the presence of proteins in food (2Trusted Source, 6Trusted Source).
Besides E 621 (MONO SODIUM GLUTOMATE), other umami compounds include inosine 5’-monophosphate (IMP) and guanosine 5’-monophosphate (GMP) (1Trusted Source).
E 621 (MONO SODIUM GLUTOMATE) is popular in Asian cooking and used in various processed foods in the West.
E 621 (MONO SODIUM GLUTOMATE)’s estimated that people’s average daily intake is 0.3–1.0 grams
The flavor-enhancing effects of E 621 (MONO SODIUM GLUTOMATE) are due to its umami taste, which induces salivary secretion.
In other words, umami flavors make your mouth water, which can improve the taste of food (6Trusted Source).
What’s more, studies show that umami substances can lower the desire to salt foods.
Salt is another flavor enhancer (6Trusted Source, 8Trusted Source).
In fact, some research postulates that replacing some salt with MSG can reduce people’s sodium intake by approximately 3% without sacrificing flavor (1Trusted Source, 8Trusted Source).
Similarly, E 621 (MONO SODIUM GLUTOMATE) may be used as a salt substitute in low sodium products like soups, prepackaged meals, cold meats, and dairy products.
E 621 (MONO SODIUM GLUTOMATE), also known as MSG, Ve-tsin or E621 is used as a flavour enhancing agent, in many kinds of food products to enhance their original flavour.
Glutamic acid as well as different salts of glutamic acid other than MSG, like monopotassium glutamate, show the same effect.
Glutamate also imparts an unique taste called ‘umami' in food, and it was scientifically recognized as the fifth basic taste along with sweet, sour, salty and bitter.
As glutamate is a major component of protein, E 621 (MONO SODIUM GLUTOMATE) is found naturally in virtually all protein-containing foods such as meat, poultry, seafood, vegetables and milk.
Naturally occurring glutamate has been traditionally used to impart the umami taste.
In the past, there were some anecdotal reports indicating glutamate caused subjective symptoms like numbness, weakness and palpitation.
E 621 (MONO SODIUM GLUTOMATE) was called 'Chinese-restaurant-syndrome.'
However, E 621 (MONO SODIUM GLUTOMATE) has never been scientifically confirmed using double-blind, cross-over placebo-controlled studies, that these reactions are really caused by glutamate.
The amount of glutamate used in foods is usually within the range of 0.1% to 0.8% of the food as it is served.
This is similar to levels of naturally occurring glutamate found in traditional dishes.
The taste of glutamate is self-limiting.
This means that once the appropriate amount has been included in a recipe, adding more contribute little to flavour or may even be detrimental to the flavour balance of the dish.
To bring a bit more clearness and a better understanding of what glutamate is, the texts below provide answer some frequently asked questions about glutamate.
Information on the labelling of E 621 (MONO SODIUM GLUTOMATE) and other flavour enhancing agents is also supplied.
Monosodium glutamate, is a salt of glutamic acid.
Glutamic acid is one of the 20 amino acids making up proteins.
From a nutritional standpoint it is called a non-essential amino acid which means that it can be synthesized in our body.
In food as well as in tissue glutamic acid can be present in two forms: in a ‘bound' form when E 621 (MONO SODIUM GLUTOMATE) is linked to other amino acids to make up proteins or in a ‘free' form when present as a single amino acid.
Only free glutamate plays an important role in food flavour.
Recent studies have demonstrated that food-derived glutamate is the main energy source of the intestine.
The intestine has such a voracious appetite for glutamate, and E 621 (MONO SODIUM GLUTOMATE) has been shown that of all the glutamate eaten as food only about 4% passes into the body.
This implies that the rest of the body has to synthesize nearly all of the glutamate that it needs.
Any glutamate in the food, whether bound in protein or free, or added, is converted in the intestine into free glutamate, and used for energy production by the intestine.
Glutamate is also used in the brain as a neurotransmitter.
However, the blood brain barrier which controls what type of molecules can enter the brain, does not allow its passage.
Therefore, the brain has to synthesize its own glutamate from glucose and other amino acids.
Due to the central position of glutamate in metabolism, E 621 (MONO SODIUM GLUTOMATE) has important functions such as substrate for protein synthesis, precursor of glutamine, nitrogen transport, and so on.
E 621 (MONO SODIUM GLUTOMATE) is soluble in water and alcohol.
E 621 (MONO SODIUM GLUTOMATE) is not a flavoring material, E 621 (MONO SODIUM GLUTOMATE) is known for bringing the existing flavor to the fore.
E 621 (MONO SODIUM GLUTOMATE), which is a taste or aroma enhancer, is added to many foodstuffs and increases their flavor.
When E 621 (MONO SODIUM GLUTOMATE) is used as a food additive, E 621 (MONO SODIUM GLUTOMATE) must be reported on the label.
E 621 (MONO SODIUM GLUTOMATE) (E 621): 1-2 Gr/Kg Monosodium Glutamate (E621) Usage Areas: E 621 (MONO SODIUM GLUTOMATE) is frequently used in instant soups, chips, canned foods, sauces and many processed foods.
E 621 (MONO SODIUM GLUTOMATE) does not add a unique flavor.
E 621 (MONO SODIUM GLUTOMATE) brings out the natural flavor of the food.
E 621 (MONO SODIUM GLUTOMATE) provides fullness and continuity when the foods it is used in are taken into the mouth.
E 621 (MONO SODIUM GLUTOMATE) increases chewiness and pleasure from food, thus making it easier to digest the food eaten.
E 621 (MONO SODIUM GLUTOMATE) (MSG) is used in cooking as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.
Sodium glutamate has a strong umami taste of meat, and the umami taste can still be felt when MSG E 621 (MONO SODIUM GLUTOMATE) is diluted to 3000 times with water.
E 621 (MONO SODIUM GLUTOMATE) is widely used in household cooking, catering industry, food processing industry, etc.
E 621 (MONO SODIUM GLUTOMATE) (MSG) is the sodium salt of glutamic acid and is popularly known as Chinese Salt.
E 621 (MONO SODIUM GLUTOMATE) (MSG) is very widely used in ready foods and restaurants especially in Asian countries.
The majority of savory foods products like soups, crisps, broths and savory snacks, crackers, salad dressings, noodles, sausages, sauces and in many other combinations, may contain MSG.
E 621 (MONO SODIUM GLUTOMATE) (MSG) is used as a flavor enhancer and as a seasoning, especially in Asian cooking.
E 621 (MONO SODIUM GLUTOMATE) (MSG) has no real taste of its own, but it stimulates the taste buds in the human tongue so that the tongue tastes other flavors more vividly.
This might sound good but another harm is that when you begin to consume a product that contains MSG, you continue to eat it even though you are full, which causes obesity.
MSG is now banned in child food in about 50 countries including the EU countries.
One may question the Halalness of E 621 (MONO SODIUM GLUTOMATE) (MSG) as MSG is mainly made out of herbal origins.
Thus E 621 (MONO SODIUM GLUTOMATE) (MSG) does not contain animal based ingredients.
However, Halal not only means no-pork, no-alcohol: Halal must also be wholesome and healthy.
First Aid Measures of E 621 (MONO SODIUM GLUTOMATE)
Eyes:
Immediately flush eyes with plenty of water for at least 15 minutes, occasionally lifting the upper and lower eyelids.
If irritation develo ps, get medical aid.
Skin:
Immediately flush skin with plenty of water for at least 15 minutes while removing contaminated clothing and shoes.
Get medical aid if irritation develops or persists.
Ingestion:
Do NOT induce vomiting.
If conscious and alert, rinse mouth and drink 2-4 cupfuls of milk or water.
Get medical aid if irritation or symptoms occur.
Inhalation:
Remove from exposure and move to fresh air immediately.
If not breathing, give artificial respiration.
If breathing is difficult, give oxygen.
Get medical aid if cough or other symptoms appear.
Substance identity
EC / List no.: 205-538-1
CAS no.: 142-47-2
Mol. formula: C5H9NO4.Na
Hazard classification & labelling of E 621 (MONO SODIUM GLUTOMATE)
According to the notifications provided by companies to ECHA in REACH registrations no hazards have been classified.
About E 621 (MONO SODIUM GLUTOMATE)
E 621 (MONO SODIUM GLUTOMATE) is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 1 000 to < 10 000 tonnes per annum.
E 621 (MONO SODIUM GLUTOMATE) is used by consumers, in articles, by professional workers (widespread uses), in formulation or re-packing and at industrial sites.
Consumer Uses of E 621 (MONO SODIUM GLUTOMATE)
E 621 (MONO SODIUM GLUTOMATE) is used in the following products: washing & cleaning products, adhesives and sealants, air care products, anti-freeze products, biocides (e.g. disinfectants, pest control products), coating products, fillers, putties, plasters, modelling clay, leather treatment products, lubricants and greases, perfumes and fragrances, polishes and waxes and cosmetics and personal care products.
Other release to the environment of E 621 (MONO SODIUM GLUTOMATE) is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners), outdoor use as processing aid and indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment).
Article service life of E 621 (MONO SODIUM GLUTOMATE)
Other release to the environment of E 621 (MONO SODIUM GLUTOMATE) is likely to occur from: indoor use in long-life materials with high release rate (e.g. release from fabrics, textiles during washing, removal of indoor paints) and indoor use as processing aid.
E 621 (MONO SODIUM GLUTOMATE) is intended to be released from scented: clothes, paper products and CDs.
Widespread uses by professional workers of E 621 (MONO SODIUM GLUTOMATE)
E 621 (MONO SODIUM GLUTOMATE) is used in the following products: washing & cleaning products, laboratory chemicals, adhesives and sealants, air care products, anti-freeze products, biocides (e.g. disinfectants, pest control products), coating products, fillers, putties, plasters, modelling clay, leather treatment products, lubricants and greases, photo-chemicals, polishes and waxes and cosmetics and personal care products.
E 621 (MONO SODIUM GLUTOMATE) is used in the following areas: health services, scientific research and development and agriculture, forestry and fishing.
E 621 (MONO SODIUM GLUTOMATE) is used for the manufacture of: chemicals.
Other release to the environment of E 621 (MONO SODIUM GLUTOMATE) is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use.
Formulation or re-packing of E 621 (MONO SODIUM GLUTOMATE)
E 621 (MONO SODIUM GLUTOMATE) is used in the following products: fertilisers and laboratory chemicals.
Release to the environment of E 621 (MONO SODIUM GLUTOMATE) can occur from industrial use: formulation of mixtures and formulation in materials.
Uses at industrial sites of E 621 (MONO SODIUM GLUTOMATE)
E 621 (MONO SODIUM GLUTOMATE) is used in the following products: laboratory chemicals, pharmaceuticals, cosmetics and personal care products, perfumes and fragrances and washing & cleaning products.
E 621 (MONO SODIUM GLUTOMATE) has an industrial use resulting in manufacture of another substance (use of intermediates).
E 621 (MONO SODIUM GLUTOMATE) is used in the following areas: formulation of mixtures and/or re-packaging, scientific research and development, health services and mining.
E 621 (MONO SODIUM GLUTOMATE) is used for the manufacture of: chemicals and electrical, electronic and optical equipment.
Release to the environment of E 621 (MONO SODIUM GLUTOMATE) can occur from industrial use: as an intermediate step in further manufacturing of another substance (use of intermediates), in the production of articles, in processing aids at industrial sites and as processing aid.
Manufacture of E 621 (MONO SODIUM GLUTOMATE)
ECHA has no public registered data on the routes by which E 621 (MONO SODIUM GLUTOMATE) is most likely to be released to the environment.
Synonyms:
MONOSODIUM GLUTAMATE
142-47-2
Sodium L-glutamate
Sodium glutamate
Ajinomoto
Glutacyl
Glutavene
L-Glutamic acid, monosodium salt
Monosodium L-glutamate
L-Glutamic acid sodium salt
l-Monosodium glutamate
Chinese seasoning
16177-21-2
Glutamic acid, sodium salt
L(+) Sodium glutamate
L-Glutamic acid Monosodium salt
Glutamate monosodium salt
Sodium hydrogen glutamate
Natriumglutaminat
Glutamate Sodium
Natrium L-hydrogenglutamat
Monosodioglutammato
Glutammato monosodico
Vetsin
Zest
RL-50
sodium;(2S)-2-amino-5-hydroxy-5-oxopentanoate
UNII-C3C196L9FG
MSG
Sodium (S)-2-amino-4-carboxybutanoate
sodium (2S)-2-amino-4-carboxybutanoate
Ancoma
L-Glutamic Acid Monosodium
Accent (food additive)
Glutamat sodny [Czech]
Glutamat sodny
Sodium glutamate (VAN)
Natriumglutaminat [German]
C3C196L9FG
Sodium L-glutamate (VAN)
Monosodioglutammato [Italian]
FEMA No. 2756
CCRIS 3625
HSDB 580
Glutammato monosodico [Italian]
Mono Sodium Glutamate
Glutamic acid, L-, sodium salt
Glutamate Sodium [JAN]
EINECS 205-538-1
L-Glutamic acid, sodium salt (VAN)
NSC 135529
Monosodium glutamate anhydrous
AI3-18393
EINECS 240-313-1
Glutamic acid, monosodium salt, L-
L-Glutamic acid, sodiumsalt (1:1)
H-Glu-OH.Na
6106-04-3
EC 205-538-1
SCHEMBL16336
DTXSID9020906
AKOS027257231
L-Glutamic acid, sodium salt (1:1)
sodium 2-amino-5-hydroxy-5-oxopentanoate
G0188
J-007661
Sodium hydrogen glutamate
sodium hydrogen glutamate
L-Glutamic acid, sodium salt (1:1)
(S)-2-Aminopentanedioic acid, L-Glutamic acid monosodium salt, MSG, Monosodium glutamate
L-Glutamic acid monosodium salt
L-Glutamic acid, sodium salt (1:1)
Monosodium glutamate
MSG
sodium (2S)-2-amino-5-hydroxy-5-oxopentanoate
Sodium 2-amino-4-carboxybutanoate
sodium 2-amino-5-hydroxy-5-oxopentanoate
sodium hydrogen 2-aminopentanedioate
Sodium hydrogen glutamate
sodium hydrogen glutamate
sodium hydrogene glutamate
Sodium-L-glutamate-monohydrate
sodium4-amino-4-carboxybutanoate
Monosodium Glutamate
Monosodium L-Glutamate
Monosodium L-Glutamate monohydrate
MSG
Sodium hydrogen L-Glutamate
Sodium L-Glutamate
116268-41-8
142-47-2
51959-41-2
56974-54-0
