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E621 Monosodium Glutamate is the sodium salt of glutamic acid used in food and beverage applications as a flavor enhancer, and E621 Monosodium Glutamate is valued for delivering strong umami taste and improving overall flavor depth and balance.
E621 Monosodium Glutamate enhances savory notes in soups, sauces, seasonings, and processed foods, and E621 Monosodium Glutamate helps round flavors, increase palatability, and support taste richness at low use levels.
E621 Monosodium Glutamate is typically supplied as a white crystalline powder, and E621 Monosodium Glutamate performance depends on dosage, dissolution, pH, and synergy with other umami ingredients in the formulation.
CAS Number: 142-47-2
EC Number: 205-538-1
Molecular Formula: C5H8NNaO4
Molecular Weight: 169.11 g/mol
Synonyms: E621 Monosodium Glutamate, Monosodium Glutamate, MSG, Sodium Glutamate, L-Glutamic Acid Monosodium Salt, Monosodium L-Glutamate, Glutamic Acid Sodium Salt, Umami Salt, Flavor Enhancer E621, E621, MSG Food Grade, Monosodium Glutamate Seasoning, E621 Monosodium Glutamate, Monosodium Glutamate, MSG, Sodium Glutamate, Monosodium L-Glutamate, Sodium L-Glutamate, L-Glutamic Acid Monosodium Salt, Glutamic Acid Monosodium Salt, L-Glutamate Monosodium Salt, Sodium Hydrogen Glutamate, Monosodium Glutamate Monohydrate, Sodium Glutamate Monohydrate, MSG Monohydrate, E621 MSG, E621 Sodium Glutamate, E621 L-Glutamic Acid Sodium Salt, Monosodium Glutamate Food Grade, Monosodium Glutamate Food Additive, Monosodium Glutamate Flavor Enhancer, Monosodium Glutamate Taste Enhancer, Monosodium Glutamate Umami Agent, MSG Flavor Enhancer, MSG Taste Enhancer, MSG Umami Seasoning, MSG Food Additive, Sodium Glutamate Food Grade, Sodium L-Glutamate Food Grade, Monosodium Glutamate Powder, Monosodium Glutamate Crystals, Monosodium Glutamate Granules, MSG Powder, MSG Crystals, MSG Granules, Monosodium Glutamate Seasoning, MSG Seasoning, Monosodium Glutamate Savory Flavor Agent, Sodium Glutamate Seasoning Ingredient, Monosodium Glutamate Food Ingredient, MSG Food Ingredient, Monosodium Glutamate Beverage Ingredient, Monosodium Glutamate Processing Aid, Monosodium Glutamate Nutritional Additive, Monosodium Glutamate Industrial Grade, Monosodium Glutamate Technical Grade, Monosodium Glutamate FCC Grade, Monosodium Glutamate USP Grade, Monosodium Glutamate BP Grade, Monosodium Glutamate EP Grade, Sodium Glutamate FCC Grade, Sodium Glutamate Pharmaceutical Grade, MSG Industrial Grade, MSG Technical Grade, MSG Pharmaceutical Grade, Monosodium Glutamate CAS 142-47-2, Sodium Glutamate CAS 142-47-2, L-Glutamic Acid Monosodium Salt CAS 142-47-2, Monosodium Glutamate E Number E621, Sodium Glutamate E Number E621, MSG E Number E621
APPLICATIONS
E621 Monosodium Glutamate is used in soups and broths to enhance savory depth and increase overall flavor intensity.
E621 Monosodium Glutamate is incorporated into instant soup powders to improve umami impact and round out taste profile.
E621 Monosodium Glutamate is used in ramen and noodle seasonings to strengthen meaty and roasted flavor notes.
E621 Monosodium Glutamate is used in sauces such as soy-style sauces, meat sauces, and savory gravies to boost umami and improve flavor balance.
E621 Monosodium Glutamate is incorporated into tomato-based sauces to enhance savory complexity and reduce flat taste.
E621 Monosodium Glutamate is used in ready-to-eat savory meals to improve overall palatability and richness.
E621 Monosodium Glutamate is used in snack seasonings to intensify savory notes and improve taste persistence.
E621 Monosodium Glutamate is incorporated into chips and extruded snack coatings to enhance roasted and cheese-like profiles.
E621 Monosodium Glutamate is used in popcorn seasonings to provide fuller savory taste and reduce sharp saltiness perception.
E621 Monosodium Glutamate is used in processed meats to enhance meaty flavor and improve taste uniformity in cooked products.
E621 Monosodium Glutamate is incorporated into sausages and deli meats to strengthen savory notes in compatible formulations.
E621 Monosodium Glutamate is used in meat analog products to improve umami character and reduce blandness.
E621 Monosodium Glutamate is used in seafood products to enhance natural savory flavor and improve taste balance.
E621 Monosodium Glutamate is incorporated into fish paste and surimi seasonings to strengthen overall flavor.
E621 Monosodium Glutamate is used in canned seafood and seafood sauces to improve savory intensity.
E621 Monosodium Glutamate is used in vegetable-based foods to build umami depth and improve overall taste balance.
E621 Monosodium Glutamate is incorporated into sauces and seasonings for plant-based dishes to enhance savory complexity.
E621 Monosodium Glutamate is used in mushroom and seaweed flavored products to intensify natural umami notes.
E621 Monosodium Glutamate is used in seasoning blends with nucleotides to produce strong umami synergy and improved taste impact.
E621 Monosodium Glutamate is incorporated into bouillon cubes and powders to create rich savory profiles.
E621 Monosodium Glutamate is valued because E621 Monosodium Glutamate provides efficient umami enhancement and flavor rounding that improves overall taste satisfaction across many savory foods.
E621 Monosodium glutamate is used as a flavor enhancer to intensify umami taste in foods.
E621 Monosodium glutamate supports savory depth and fullness in soups and broths.
E621 Monosodium glutamate helps improve overall flavor balance by enhancing meaty notes.
E621 Monosodium glutamate is used in seasoning blends to provide consistent umami character.
E621 Monosodium glutamate supports richer taste in savory spice mixes.
E621 Monosodium glutamate helps reduce the need for higher salt levels in some formulations.
E621 Monosodium glutamate is used in instant noodle seasonings to boost savory impact.
E621 Monosodium glutamate supports strong broth-like taste in soup bases.
E621 Monosodium glutamate helps improve consumer-perceived richness in instant foods.
E621 Monosodium glutamate is used in snack seasonings to increase savory intensity.
E621 Monosodium glutamate supports more rounded flavor in chips and extruded snacks.
E621 Monosodium glutamate helps improve flavor linger and satisfaction in savory snacks.
E621 Monosodium glutamate is used in bouillon cubes and powders to strengthen meat-like taste.
E621 Monosodium glutamate supports umami backbone in stock formulations.
E621 Monosodium glutamate helps improve flavor consistency across production batches.
E621 Monosodium glutamate is used in canned soups to enhance savory taste and reduce blandness.
E621 Monosodium glutamate supports improved flavor perception after thermal processing.
E621 Monosodium glutamate helps maintain palatability over shelf life in shelf-stable soups.
E621 Monosodium glutamate is used in sauces and gravies to deepen savory notes.
E621 Monosodium glutamate supports richer taste in tomato-based sauces and meat sauces.
E621 Monosodium glutamate helps round off harsh acidic notes by improving flavor balance.
E621 Monosodium glutamate is used in savory dressings to boost umami in some formulations.
E621 Monosodium glutamate supports fuller taste in creamy and oil-based dressings.
E621 Monosodium glutamate helps improve flavor intensity in reduced-fat dressings in some designs.
E621 Monosodium glutamate is used in processed meat products to enhance meaty flavor in some formulations.
E621 Monosodium glutamate supports savory taste in sausages, patties, and deli meats.
E621 Monosodium glutamate helps improve overall flavor acceptance in cooked meat products.
E621 Monosodium glutamate is used in plant-based meat alternatives to boost savory and meaty perception.
E621 Monosodium glutamate supports umami taste that improves meat-like flavor profiles.
E621 Monosodium glutamate helps mask vegetal notes in some plant protein systems.
E621 Monosodium glutamate is used in vegan and vegetarian soups to create a meat-like broth character.
E621 Monosodium glutamate supports savory depth in mushroom and vegetable stocks.
E621 Monosodium glutamate helps improve flavor satisfaction in meat-free products.
E621 Monosodium glutamate is used in fermented foods and savory sauces to enhance umami in some formulations.
E621 Monosodium glutamate supports taste reinforcement in soy sauce-type and fermented seasoning products.
E621 Monosodium glutamate helps strengthen the natural savory profile in fermented recipes.
E621 Monosodium glutamate is used in cheese-flavored snacks to intensify dairy umami notes.
E621 Monosodium glutamate supports richer cheese perception in seasonings.
E621 Monosodium glutamate helps improve flavor impact while controlling sodium in some designs.
E621 Monosodium glutamate is used in seafood-flavored products to enhance natural umami.
E621 Monosodium glutamate supports stronger fish and shellfish taste perception in soups and snacks.
E621 Monosodium glutamate helps improve overall savory complexity in seafood seasonings.
E621 Monosodium glutamate is used in tomato-based products to amplify tomato umami.
E621 Monosodium glutamate supports fuller taste in ketchup, pasta sauces, and tomato soups.
E621 Monosodium glutamate helps improve flavor strength in lower-sugar or lower-salt tomato recipes.
E621 Monosodium glutamate is used in spice rubs and marinades to enhance savory notes.
E621 Monosodium glutamate supports deeper flavor in grilled and roasted products.
E621 Monosodium glutamate helps improve flavor performance after cooking.
E621 Monosodium glutamate is used in ready meals to restore savory taste after freezing or reheating.
E621 Monosodium glutamate supports improved flavor perception in microwavable meals.
E621 Monosodium glutamate helps maintain consistent taste across different heating conditions.
E621 Monosodium glutamate is used in snack mixes to enhance savory taste and reduce flatness.
E621 Monosodium glutamate supports a more rounded flavor profile in mixed-seasoning snacks.
E621 Monosodium glutamate helps improve consumer liking in savory snack mixes.
E621 Monosodium glutamate is used in reduced-sodium formulations to maintain savory intensity.
E621 Monosodium glutamate supports sodium reduction by boosting perceived saltiness through umami.
E621 Monosodium glutamate helps maintain taste acceptance when salt is reduced.
E621 Monosodium glutamate is used in formulations with inosinate and guanylate salts to create strong umami synergy.
E621 Monosodium glutamate supports pronounced savory taste at lower overall usage levels.
E621 Monosodium glutamate helps reduce cost by improving efficiency of flavor enhancement systems.
E621 Monosodium glutamate is used in seasoning premixes to standardize savory taste in manufacturing.
E621 Monosodium glutamate supports batch-to-batch flavor reproducibility.
E621 Monosodium glutamate helps reduce variability caused by raw material differences.
E621 Monosodium glutamate is used in dry soup powders to deliver stable flavor enhancement in shelf-stable mixes.
E621 Monosodium glutamate supports quick flavor development upon reconstitution.
E621 Monosodium glutamate helps improve aroma and taste release in hot water.
E621 Monosodium glutamate is used in snack extrusion seasonings to improve adhesion and taste impact.
E621 Monosodium glutamate supports better flavor distribution on snack surfaces.
E621 Monosodium glutamate helps improve taste strength without heavy oil usage in some designs.
E621 Monosodium glutamate is used in culinary concentrates to deliver savory taste in small dosages.
E621 Monosodium glutamate supports high flavor density in professional kitchen products.
E621 Monosodium glutamate helps improve consistency of chef-style seasoning pastes.
E621 Monosodium glutamate is used in catering and institutional foods to enhance taste in large-batch cooking.
E621 Monosodium glutamate supports improved palatability in cost-controlled menus.
E621 Monosodium glutamate helps improve acceptance of vegetable-heavy dishes.
E621 Monosodium glutamate is used in pet food to enhance palatability in some formulations.
E621 Monosodium glutamate supports improved aroma and taste acceptance in wet pet foods.
E621 Monosodium glutamate helps improve intake in picky animals in some products.
E621 Monosodium glutamate is used in animal feed additives in some formulations to improve flavor acceptance.
E621 Monosodium glutamate supports better consumption of fortified feeds in some systems.
E621 Monosodium glutamate helps reduce bitterness perception from added minerals in some feeds.
E621 Monosodium glutamate is used in fermentation media as a nitrogen source or nutrient in some processes.
E621 Monosodium glutamate supports microbial growth and metabolic balance in selected fermentations.
E621 Monosodium glutamate helps improve yields in some bioprocess systems.
E621 Monosodium glutamate is used in biotechnology as a building block for amino acid and peptide production.
E621 Monosodium glutamate supports synthesis of specialty nutrients and biochemicals.
E621 Monosodium glutamate helps enable production of glutamate-containing peptides in some processes.
E621 Monosodium glutamate is used in pharmaceuticals as an amino acid salt in some nutritional preparations.
E621 Monosodium glutamate supports amino acid blends used in medical nutrition.
E621 Monosodium glutamate helps improve nitrogen balance formulations in certain products.
E621 Monosodium glutamate is used in laboratory research as a standard amino acid salt for biochemical studies.
E621 Monosodium glutamate supports protein chemistry experiments and buffer preparations in some contexts.
E621 Monosodium glutamate helps serve as a reference compound in analytical methods.
E621 Monosodium glutamate is used in analytical chemistry for calibration of amino acid analysis systems.
E621 Monosodium glutamate supports method validation for chromatography-based amino acid profiling.
E621 Monosodium glutamate helps ensure accuracy in quantitative amino acid testing.
E621 Monosodium glutamate is used in product development to optimize umami profile in savory foods.
E621 Monosodium glutamate supports sensory testing and taste panel work for soup and sauce improvement.
E621 Monosodium glutamate helps refine seasoning systems for target consumer preferences.
E621 Monosodium glutamate is used in manufacturing troubleshooting to correct weak savory flavor in processed foods.
E621 Monosodium glutamate supports rapid flavor adjustment to meet target taste profiles.
E621 Monosodium glutamate helps reduce reformulation time in savory product lines.
E621 Monosodium glutamate is used in quality control to confirm additive levels and taste consistency in seasonings.
E621 Monosodium glutamate supports specification checks for glutamate content.
E621 Monosodium glutamate helps ensure stable sensory performance across lots.
DESCRIPTION
E621 Monosodium Glutamate is the sodium salt of L-glutamic acid, and E621 Monosodium Glutamate dissolves readily in water to release glutamate, which is responsible for umami taste.
E621 Monosodium Glutamate occurs naturally in foods such as tomatoes, cheeses, and fermented products in the form of free glutamate, and E621 Monosodium Glutamate provides a standardized, consistent source of umami enhancement.
E621 Monosodium Glutamate enhances savory flavor and can reduce perception of blandness, and E621 Monosodium Glutamate can help improve overall palatability in reduced-salt formulations when used as part of a broader taste design.
E621 Monosodium Glutamate shows strong synergy with 5'-ribonucleotides such as inosinate and guanylate, and this synergy can multiply perceived umami intensity when used together in seasonings.
E621 Monosodium Glutamate is typically produced by fermentation of carbohydrate sources followed by purification and crystallization, resulting in high-purity food-grade crystals.
E621 Monosodium Glutamate should be used according to applicable food additive regulations and good manufacturing practices for the target market.
E621 Monosodium Glutamate is typically supplied as a white crystalline powder with good flow properties, and E621 Monosodium Glutamate dissolves quickly in aqueous systems.
E621 Monosodium Glutamate should be stored in tightly closed containers in a cool, dry place to prevent moisture pickup and caking.
E621 Monosodium Glutamate should be handled with good hygiene and dust control practices during bulk powder processing.
E621 Monosodium glutamate is the sodium salt of glutamic acid and is widely used as an umami flavor enhancer.
E621 Monosodium glutamate is typically supplied as white crystalline granules or powder with high water solubility.
E621 Monosodium glutamate provides free glutamate ions in solution, which activate umami taste receptors.
E621 Monosodium glutamate shows strong synergy with nucleotides such as inosinate and guanylate, boosting umami intensity.
E621 Monosodium glutamate is used in soups, snacks, seasonings, sauces, and processed foods to enhance savory taste.
E621 Monosodium glutamate can help maintain flavor acceptance in reduced-sodium formulations by increasing perceived saltiness through umami.
E621 Monosodium glutamate should be stored in tightly closed containers in a cool, dry place to prevent moisture pickup and caking.
E621 Monosodium glutamate is valued for consistent umami impact, high stability, and broad usefulness across savory food applications.
PROPERTIES
Chemical Formula: C5H8NNaO4
Molecular Weight: 169.11 g/mol
Common Name: E621 Monosodium Glutamate (MSG)
Chemical Type: Amino acid salt; flavor enhancer; umami ingredient
Appearance: White crystalline powder or granules
Odor: Odorless
Taste: Strong umami; enhances savory flavor
Solubility: Highly soluble in water
pH (1% solution): Typically near neutral to slightly acidic (grade dependent)
Stability: Stable under normal storage; stable under typical cooking conditions
Hygroscopicity: Low to moderate; moisture control supports powder flow
Storage Temperature: 15–30°C, tightly closed, dry
Shelf Life: Typically 24–60 months in original sealed packaging (supplier dependent)
FIRST AID
Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during powder handling.
Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.
Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.
Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a large amount is swallowed.
Never give anything by mouth to an unconscious person.
Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.
HANDLING AND STORAGE
Handling:
Use appropriate PPE including gloves and safety glasses for bulk handling.
Avoid generating dust and avoid inhalation of fine powder.
Maintain good hygiene and clean-up practices in handling areas.
Ventilation:
Use general ventilation for normal handling.
Use local exhaust where dust may be generated during powder transfer.
Minimize airborne particulate accumulation in enclosed areas.
Storage:
Store in tightly closed containers in a cool, dry place.
Protect from moisture to prevent caking and maintain free-flowing behavior.
Keep containers properly labeled and protected from contamination.
Spill and Leak Procedures:
Sweep up spilled powder and avoid dust generation.
Collect into suitable containers for reuse or disposal according to local regulations.
Clean residues with water if needed and dry the area to prevent slip hazards.
Handling Precautions:
Optimize dosage because E621 Monosodium Glutamate strongly affects umami intensity and taste balance, and excessive levels can create overly strong savory notes.
Consider synergy with nucleotides because combining E621 Monosodium Glutamate with inosinate and guanylate can significantly increase perceived umami.
Rotate stock using FIFO practices to maintain consistent quality and predictable flavor enhancement performance.
