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CAS NUMBER: 32221-81-1
MOLECULAR FORMULA: C5H8NNaO4
MOLECULAR WEIGHT: 169.11109
Monosodium Glutamate becomes sodium pyroglutamate after heating.
Monosodium Glutamate is a very common condiment in daily life.
Monosodium Glutamate 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.
Monosodium Glutamate has a strong umami taste of meat, and the umami taste can still be felt when MSG is diluted to 3000 times with water.
Monosodium Glutamate is widely used in household cooking, catering industry, food processing industry, etc.
Monosodium Glutamate, also known as sodium glutamate, is the sodium salt of glutamic acid.
Monosodium Glutamate is found naturally in some foods including tomatoes and cheese in this glutamic acid form.
Monosodium Glutamate 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.
Monosodium Glutamate 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.
Monosodium Glutamate balances, blends, and rounds the perception of other tastes.
Monosodium Glutamate is commonly used and found in stock (bouillon) cubes, soups, ramen, gravy, stews, condiments, savory snacks, etc.
Monosodium Glutamate is a popular myth that MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome", but blinded studies show no such effects when MSG is combined with food in normal concentrations, and are inconclusive when MSG is added to broth in large concentrations.
The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits.
Monosodium Glutamate has the HS code 29224220 and the E number E621.
Monosodium Glutamate is reported to not have a highly pleasant taste until it is combined with a savory aroma.
The basic sensory function of Monosodium Glutamate is attributed to its ability to enhance savory taste-active compounds when added in the proper concentration.
The optimum concentration varies by food; in clear soup, the "pleasure score" rapidly falls with the addition of more than one gram of MSG per 100 mL.
The sodium content of Monosodium Glutamate, 12%, is about three-fourths of that in sodium chloride (75%), 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.
Monosodium Glutamate might even promote healthy eating, hypothesizes, by not only making kale more delicious but also letting you get away with using less salt."
The ribonucleotide food additives Monosodium Glutamate 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 MSG and 0.1 parts disodium inosinate and disodium guanylate.
Monosodium Glutamate has been produced by three methods: hydrolysis of vegetable proteins with hydrochloric acid to disrupt peptide bonds; direct chemical synthesis with acrylonitrile, and bacterial fermentation (the current method).
Wheat gluten was originally used for hydrolysis because it contains more than 30 g of glutamate and glutamine in 100 g of protein.
As demand for Monosodium Glutamate 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 MSG.
Monosodium Glutamate is produced by bacterial fermentation in a process similar to making vinegar or yogurt.
Monosodium Glutamate 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 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.
Monosodium Glutamate 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−.
Monosodium Glutamate dissociates into glutamate and sodium ions.
Monosodium Glutamate is freely soluble in water, but Monosodium Glutamate is not hygroscopic and is insoluble in common organic solvents.
Monosodium Glutamate is generally stable under food-processing conditions.
Monosodium Glutamate 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.
Monosodium Glutamate was first identified as a flavour enhancer in 1908.
Monosodium Glutamate elicits a unique taste, known as umami, that is different from the other basic tastes and thus enhances the complex flavours of meat, poultry, seafood, and vegetables.
Monosodium Glutamate is another chemical that migraine patients are often advised to restrict.
The amount of Monosodium Glutamate added to food has increased enormously since its first introduction.
Monosodium Glutamate is a commonly used food additive that enhances the taste of meat in particular and is used in appreciable quantities in the preparation of food in Chinese restaurants.
Monosodium Glutamate is now found in varying amounts in many food products, among them bacon bits, baking mixtures, bouillon cubes, bread stuffing, breaded foods, canned meats, cheese dips, corn chips, dry roasted peanuts, frozen dinners and pizza, gelatins, oriental foods, potato chips, pot pies, salad dressings, salt substitutes, seasonings, soups, soy sauce, and meat tenderizers.
Monosodium glutamate, often abbreviated to MSG, is a sodium salt of glutamic acid.
The chemical formula of Monosodium Glutamate is C5H8NO4Na and its IUPAC name is sodium 2-aminopentanedioate.
Since Monosodium Glutamate is known to intensify meaty flavours in food, monosodium glutamate is widely used as a flavour enhancer in the food industry.
Monosodium glutamate has been associated with several symptoms such as headaches, tingling sensations, and burning sensations.
These symptoms are collectively referred to as the “Chinese restaurant syndrome”.
However, the data from several studies suggest that there is no link between this syndrome and MSG.
Monosodium Glutamate is a permitted food additive in most countries.
Monosodium Glutamate occurs naturally in a number of foods, including tomatoes and cheeses.
Monosodium Glutamate is created by the fermentation of starch, sugar beets, sugar cane or molasses instead of extracting and crystallizing MSG from seaweed broth.
The process of fermentation resembles that used to produce yoghurt, vinegar and wine.
Monosodium glutamate was discovered more than 100 years ago, who obtained it from seaweed and found Monosodium Glutamate had unusual flavour enhancing properties.
Monosodium Glutamate is made nowadays by fermenting starch, sugar beets, sugar cane, or molasses.
Monosodium Glutamate is the glutamic acid sodium salt and is a non-essential amino acid.
Interestingly, glutamic acid has no umami flavouring itself, but MSG in food stimulates glutamate receptors in the buds of the palate.
They relay signals, triggering the characteristic taste, to distinct regions of the brain.
Many People are concerned about the possible health impact of MSG, a widley used and safe food additive that is derived from a naturally occuring amino acid.
This fact sheet explains what MSG is, where it comes from, and who needs to limit MSG in their diet.
Monosodium Glutamate is a food additive.
Monosodium Glutamates full name is monosodium glutamate and it comes from the amino acid glutamic acid.
Amino acids are the building blocks of protein; our food and bodies contain protein that, in turn, contains glutamate.
Monosodium Glutamate is therefore found in a wide variety of foods.
Monosodium Glutamate cannot improve inferior quality food or make up for poor cooking practices.
Monosodium Glutamate does not allow a cook to substitute low-quality for high-quality ingredients in a recipe, and does not tenderize meat.
Monosodium Glutamate simply enhances the savory flavors already present in food.
Monosodium glutamate (MSG) is used to bring out the savoury taste in food.
Monosodium Glutamate’s a fine white powder that looks like salt or sugar.
Monosodium Glutamate has no flavour, but stimulates the taste buds and brings out savoury flavours.
Monosodium glutamate: MSG, a sodium salt of the amino acid glutamic acid that enhances the flavor of certain foods.
Originally isolated from seaweed, MSG is now made by fermenting corn, potatoes and rice.
Monosodium Glutamate does not enhance the four basic tastes but it does enhance the complex flavors of meat, poultry, seafood, and vegetables.
Monosodium Glutamate is an important ingredient in the cuisines of China and Japan and is used commercially worldwide in many types of foods.
Monosodium Glutamate is naturally present at high levels in tomatoes and Parmesan cheese.
Monosodium Glutamate is known as wei jing, which means flavor essence.
Monosodium Glutamate is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.
Monosodium glutamate is found naturally in tomatoes, cheese and other foods.
Monosodium Glutamate is used in the food industry 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.
Monosodium Glutamate as a flavor enhancer balances, blends, and rounds the perception of other tastes.
Monosodium Glutamate stands for “Monosodium Glutamate” and is made of water, sodium and glutamate.
Monosodium Glutamate is an amino acid that is used to make proteins in food and our body.
Monosodium Glutamate doesn’t have a specific flavour of its own.
Monosodium Glutamate is used as an ingredient to enhance the natural flavours of foods such as meat, poultry, soups, stews, casseroles, gravies, seafood, snacks and vegetable dishes.
Monosodium Glutamate is one of the most common yet most controversial ingredients added to foods during processing to improve the final product’s taste and flavor.
Monosodium Glutamate is the sodium salt of glutamic acid.
This is a non-essential amino acid that is widely available in nature.
Vegetables like tomatoes, Parmesan cheese, potatoes, mushrooms, and other vegetables and fruits contain naturally-occurring MSG.
Monosodium Glutamate is a food additive.
Monosodium Glutamates full name is monosodium glutamate and it comes from the amino acid, glutamic acid.
Amino acids are the building blocks of protein. Our food and bodies contain protein that, in turn, contains glutamate.
Monosodium glutamate, known as MSG, is the sodium salt of the amino acid glutamic acid present in all protein.
Monosodium Glutamate is marketed as a white crystalline salt used to enhance fl avor as the monohydrate, C5H8NNaO4 H2O.
There are two forms of glutamic acid: L-glutamic acid and D-glutamic acid.
The natural glutamic acid found in humans and other higher organism is L-glutamic acid only, whereas processed monosodium glutamate contains both L-glutamic acid and D-glutamic acid along with pyroglutamic acid (C5H7NO3) and other contaminants.
Monosodium Glutamate is odorless and has little flavor.
Monosodium Glutamate works synergistically with other substances found in food proteins such as the nucleotides disodium 5'-inosine monophosphate (IMP) and disodium 5'-guanosine monophosphate (GMP), to produce a pleasing savory taste.
The safety of manufactured Monosodium Glutamate has been questioned for the last several decades.
Conditions associated with Monosodium Glutamate symptom complex included numbness in the back of the neck, radiating to the arms; warmth and fatigue in the head, upper back, neck, and arms; facial pressure or tightness; chest pain; headache; nausea; and heart palpitations.
There does not seem to be an absolute consensus on the safety of MSG, but for the most part Monosodium glutamate(MSG) is considered safe if consumed in normal quantities.
An acceptable daily intake level is not cited by government regulators, but the average person consumes between 0.3 and 1.0 gram of Monosodium glutamate(MSG) daily.
Estimates of annual global production of Monosodium Glutamate range between several hundred thousand tons to as high as 1 million tons.
Although practically all Monosodium Glutamate produced is used in the food industry, a small portion is used for agricultural feed supplements (for swine), pesticides, and pharmaceuticals.
Monosodium glutamate (MSG) is a flavor enhancer that is the sodium salt of glutamic acid, an amino acid.
Monosodium Glutamate is a white crystal that is readily soluble in water.
Monosodium Glutamate intensifies and enhances flavor but does not contribute a flavor of its own.
Monosodium Glutamate may be present as one of the amino acids or in a free form, which is how it effectively enhances the flavor of foods.
Monosodium Glutamate is produced through a fermentation process of molasses.
Monosodium Glutamate is used at 0.1–1.0% in meats, soups, and sauces.
Monosodium Glutamate has a unique taste, known as “umami”, which is different from the four basic tastes of sweet, salty, sour, and bitter.
Monosodium Glutamate is used in large quantities as a flavor enhancer throughout the world. MSG is not a direct taste enhancer but a complex flavor enhancer for gravies, meats, poultry, sauces, and in other combinations.
Monosodium Glutamate is also used to enhance the taste of tobacco and to treat hepatic coma.
As a salt of amino acid, Monosodium Glutamate is also safe in practices of use and concentration in cosmetics, such as skin care products.
Monosodium glutamate, the best-known and most widely used flavor enhancer, is practically odorless and may have either a slightly sweet or slightly salty taste.
Addition of monosodium glutamate to food enhances several specific flavor characteristics, such as impact, body of fullness, continuity, mouth fullness, mildness and complexity.
Monosodium glutamate is used in oral pharmaceutical formulations as a buffer and a flavor enhancer.
Monosodium Glutamate is used with sugar to improve the palatability of bitter-tasting drugs and can reduce the metallic taste of iron-containing liquids.
Monosodium Glutamate has also been used in subcutaneous live vaccine injections such as measles, mumps, rubella and varicella-zoster live vaccine (ProQuad).
However, the most widespread use of monosodium glutamate is as a flavor enhancer in food products.
Typically, 0.2–0.9% is used in normally salted foods, although products such as soy protein can contain 10–30%.
The use of monosodium glutamate in food products has been controversial owing to the apparently high number of adverse reactions attributed to the substance, which gives rise to the so-called ‘Chinese Restaurant Syndrome’.
The current consensus is that there is no clinically compelling evidence to suggest that monosodium glutamate may be harmful at the current levels used in foods.
USES:
Monosodium Glutamate is used in several canned food products and spice blends.
Monosodium Glutamate is often added to tobacco in order to enhance its taste.
Monosodium Glutamate also finds use in the treatment of hepatic coma.
Monosodium Glutamate is an important component of several instant ramen noodle products.
PROPERTIES:
-Hydrolysis of some vegetable proteins in the presence of hydrochloric acid.
-Chemical synthesis with the help of acrylonitrile (CH2CHCN).
-A bacterial fermentation process involving starch or molasses.
CHARACTERISTICS:
-Monosodium Glutamate is solid at room temperature and has a white, crystalline appearance.
-Monosodium glutamate is odourless.
-A saturated solution of Monosodium Glutamate in water has a density of 26.2 grams per cubic centimetre at a temperature of 20o
-Monosodium Glutamate is highly soluble in water; its solubility in water corresponds to 740 grams/litre.
CHEMICAL PROPERTIES:
-When heated to temperatures above 232oC, this compound decomposes to release toxic fumes containing oxides of nitrogen and sodium.
-Solutions of monosodium glutamate have pH values ranging from 6.7 to 7.2.
-When cooled to temperatures below -8oC, this compound crystallizes as a pentahydrate.
STORAGE:
Aqueous solutions of monosodium glutamate may be sterilized by autoclaving.
Monosodium glutamate should be stored in a tight container in a cool, dry place.
SYNONYM:
Glutacyl
Glutavene
MONOSODIUM GLUTAMATE
L-Glutamic acid, monosodium salt
Monosodium L-glutamate
L-Glutamic acid sodium salt
Glutamic acid, sodium salt
6177-21-2
L(+) Sodium glutamate
L-Glutamic acid Monosodium salt
Glutamate monosodium salt
Sodium hydrogen glutamate
Natriumglutaminat
Glutamate Sodium
atrium L-hydrogenglutamat
Monosodioglutammato
Glutammato monosodico
Vetsin
Zest
Chinese seasoning
L-Glutamic Acid Monosodium
UNII-C3C196L9FG
MSG
