MONOSODIUM GLUTAMATE

CAS Number: 142-47-2 for anhydrous monosodium L-glutamate; 6106-04-3 for the monohydrate.
EC Number: 205-538-1 is commonly associated with sodium L-glutamate; confirm its use alongside the supplied hydrate identity in product documentation.
Molecular Formula: C5H8NNaO4 for the anhydrous salt; C5H8NNaO4.H2O for the monohydrate.
Molecular Weight: Approximately 169.11 g/mol anhydrous; 187.13 g/mol monohydrate.
Food Additive Number: E 621; INS 621.
Boiling Point: No reliable ordinary atmospheric boiling point is assigned to this nonvolatile ionic solid; substantial heating involves dehydration and decomposition rather than ordinary liquid distillation.
Melting Behavior: One commercial monohydrate reference lists 225-240 degrees Celsius; this should not be treated as a clean, universally applicable melting transition or processing limit.
Viscosity: Not applicable as a neat-liquid property of the room-temperature crystalline solid; solutions require concentration and temperature information.
Density: A representative commercial bulk density is about 680 kg/m3; this is powder-bed density, not a universal true crystal density.

COMMON PRODUCT AND CHEMICAL NAMES

Monosodium glutamate
MSG
Monosodium L-glutamate
Sodium L-glutamate
L-Glutamic acid monosodium salt
Glutamic acid, monosodium salt, L-
Sodium glutamate, where defined as the monosodium L-salt
Monosodium L-glutamate monohydrate, when the hydrated form is specified
Sodium L-glutamate monohydrate
L-Glutamic acid monosodium salt monohydrate
E 621
INS 621

DESCRIPTION AND CHEMICAL IDENTITY

Monosodium glutamate is a defined amino-acid salt, usually supplied as white or practically colorless crystals or crystalline powder. Food-additive references describe Monosodium glutamate as practically odorless and freely soluble in water.
The relevant food ingredient is the L-glutamate form. The name should not be used interchangeably with glutamine, glutamic acid, a protein hydrolysate or another glutamate salt, even though these materials may be chemically or nutritionally related.
The word monosodium identifies the sodium-to-glutamate stoichiometry. It does not mean that the ingredient is identical to sodium chloride or produces the same taste and technical effects as table salt.

Commercial food-grade Monosodium glutamate is commonly the monohydrate. Documents may nevertheless use the general MSG name and the anhydrous identity number, making it important to confirm the formula, hydration state and assay basis together.
A high assay alone does not establish suitability for food use. The grade must also meet the relevant identity, impurity, hygienic and regulatory requirements for its intended market.

Likewise, reagent and pharmacopoeial grades should not be assumed to carry every food-use declaration required by a customer. The chemical identity can be the same while the documented specification and intended-use controls differ.
For an enquiry to Ataman Chemicals, state the intended food application, destination and required standard, together with crystal-size or powder-handling needs. This is more informative than specifying only a CAS number.

MOLECULAR STRUCTURE AND HYDRATION STATE

L-Glutamic acid is an amino acid with an amino group and two carboxylic-acid-derived groups. Monosodium glutamate is its monosodium salt, with the ionization state in solution depending on pH.
The food-relevant L configuration is part of the identity. Optical-rotation testing can support control of this stereochemical characteristic when the concentration, solvent, temperature and analytical basis are specified.
In the monohydrate crystal, one water molecule is associated with each formula unit. This crystal water is part of the stated composition, rather than simply evidence that a nominally dry product has become wet during storage.
Using approximate formula weights, crystal water accounts for about 9.63% of pure monohydrate mass. The corresponding anhydrous-salt fraction is about 90.37%.

Consequently, equal masses of the anhydrous and monohydrate forms do not contain equal numbers of glutamate formula units. Concentration calculations and replacement decisions should use the correct molecular weight and assay basis.
Loss on drying is an operational measurement under defined conditions. A low loss under a specified method should not automatically be interpreted as proof that the monohydrate contains no structural water.
Once dissolved, the original crystal form no longer remains as an intact particle. Hydration state still matters to how much sodium and glutamate were introduced by the weighed material, but the original granule size mainly affects incorporation and handling.

PHYSICAL AND CHEMICAL PROPERTIES

The following data distinguish chemical calculations, published specification examples and commercial characterization values. They are not a consolidated specification guaranteed for every product supplied by Ataman Chemicals.
Physical State: Crystalline solid at ordinary room temperature.
Appearance: White, practically odorless crystals or crystalline powder in food-additive descriptions.
Principal Chemical Form: Monosodium L-glutamate; the common crystalline food form is the monohydrate.
Anhydrous Formula: C5H8NNaO4.
Monohydrate Formula: C5H8NNaO4.H2O.
Anhydrous Molar Mass: Approximately 169.11 g/mol.
Monohydrate Molar Mass: Approximately 187.13 g/mol.
Calculated Sodium Mass Fraction, Monohydrate: Approximately 12.29%, corresponding to about 122.9 mg sodium per gram of ideal pure material.
Calculated Sodium Mass Fraction, Anhydrous: Approximately 13.59%, corresponding to about 135.9 mg sodium per gram of ideal pure material.
Calculated Crystal-Water Fraction: Approximately 9.63% in the ideal monohydrate. This is a formula-based calculation, not an incoming free-moisture limit.
Calculated Anhydrous-Salt Equivalent: Approximately 0.904 g anhydrous monosodium glutamate per gram of ideal pure monohydrate.
Aqueous pH: A published commercial specification uses 6.7-7.2 for a 5% aqueous solution at 25 degrees Celsius. The result belongs to that solution and method, not to the dry crystal independently of its preparation.
Optical Rotation: One published grade specifies +24.8 to +25.3 degrees at 20 degrees Celsius using 10 g per 100 mL in 2 mol/L hydrochloric acid, on the stated dried-sample basis. This acidic test medium should not be omitted when interpreting the value.
Optical-Activity Interpretation: A positive rotation under an acidic test condition does not establish the same measured rotation in water or every other medium. The analytical conditions are part of the identity control.
Assay Example: A published pharmacopoeial-grade sheet uses 99.0-100.5% by its specified titration method. This is a grade example, and assay ranges from different standards must retain their calculation bases.
Food-Specification Basis: Published food-additive references distinguish anhydrous-basis and dried-basis assay statements. The numerical result should not be compared across those conventions without checking the method.
Loss on Drying: A representative commercial specification uses a maximum of 0.5% after five hours at 100 degrees Celsius. Another published food-additive reference uses 98 degrees Celsius for five hours; the method conditions should remain attached to the limit.
Water Solubility: Freely soluble in water. A representative technical sheet reports about 600 g/L at 20 degrees Celsius; the stated basis should be confirmed before designing a near-saturated solution.
Solubility Interpretation: A value expressed per liter should not be relabeled as the same numerical amount per kilogram of water or as a mass percentage. These reporting bases describe different quantities.
Ethanol and Ether: Food-additive references describe limited ethanol solubility and practical insolubility in ether. Solvent behavior should be evaluated for the actual grade and formulation rather than assumed from water solubility.
Bulk Density: Approximately 680 kg/m3 is listed in representative commercial documentation. Particle form, packing and the measurement method can affect the result.
True Density: Not assigned here. Bulk density includes void space between particles and must not be represented as the density of an individual crystal.
Particle Size: No universal mesh grade or median diameter follows from the name MSG. Fine powder and larger crystals require their own distribution and handling specifications.
Thermal Behavior: Hydration changes and decomposition must be distinguished from ordinary melting. A commercial listing of 225-240 degrees Celsius does not establish unlimited stability during every lower-temperature food process.
Boiling Behavior: A useful normal boiling point is not assigned. Monosodium glutamate should not be treated as a volatile liquid ingredient that can be distilled unchanged under ordinary conditions.
Viscosity: Solid Monosodium glutamate has no conventional neat-liquid viscosity at room temperature. A solution viscosity depends on concentration, temperature and other dissolved ingredients.
Sodium Chloride Content: Chloride impurity control is separate from the sodium inherently present in MSG. A low chloride result does not mean that the ingredient is sodium-free.
Color and Clarity in Solution: These may be included in a grade specification and are separate from assay. A white dry powder does not independently establish every clarity or color requirement after dissolution.
Microbiological Quality: No universal microorganism count or sterility claim is assigned. The required limits and sampling plan depend on the supplied grade and intended use.
Storage Behavior: Protect crystalline Monosodium glutamate from moisture and contamination to preserve flow and quality. Hydration state, free moisture and caking are different concepts and should be assessed separately.

UMAMI FUNCTION AND INGREDIENT INTERACTIONS

Monosodium glutamate supplies free L-glutamate, an important contributor to umami taste. This sensory function is distinct from simply increasing saltiness, sweetness or aroma.
Monosodium glutamate is useful when the formulation needs a controlled glutamate contribution without simultaneously introducing the complex mixture found in yeast extracts or hydrolyzed ingredients. Those alternatives can provide additional flavors and other components, so their selection depends on the desired profile.
Glutamate interacts sensorially with suitable 5-prime ribonucleotides, including inosinate and guanylate. Research demonstrates that combinations can change perceived umami and saltiness, but the magnitude depends on concentration and the test matrix.

A fixed blend ratio should not be described as universally delivering a particular multiple of flavor enhancement. The food already contains taste-active components, and an effect measured in a simple solution may differ in a finished product.
Flavor development should consider salt, acidity, aroma, bitterness and the food's existing glutamate together. Increasing MSG indefinitely is not a reliable way to improve acceptability.
A sensation described by tasters as fuller or more rounded does not establish that MSG is a physical thickener in that formulation. Sensory body and measured viscosity are different outcomes.
For a new recipe, the meaningful question is whether the complete formulation meets its sensory target at the intended serving conditions. A taste test of the isolated ingredient cannot replace that assessment.

APPLICATIONS

Dry Seasoning Blends: Monosodium glutamate is used in savory seasoning systems where a reproducible umami contribution is desired. It can be blended with salt, spices and other permitted ingredients to build the intended flavor profile.
Crystal size and bulk handling deserve attention in a multi-ingredient dry blend. Differences in particle size or density can affect uniformity during filling, vibration and subsequent use, so the physical grade should match the manufacturing process.

Soups, Stocks and Broths: Monosodium glutamate is well suited to aqueous savory foods because it dissolves readily and contributes free glutamate. It can help developers adjust the balance between a broth's savory character, salt level and other flavor components.
The relevant concentration is that of the product as consumed. A powder, paste or concentrate must therefore be evaluated after the intended reconstitution or dilution rather than only in its packaged form.

Instant Noodle Seasonings: Dry or paste seasoning components can use Monosodium glutamate to provide a defined umami contribution. The final result depends on dilution water, the noodle and other ingredients, and the consumer's preparation procedure.
A formulation test should reproduce the intended serving method and any specified water volume. Otherwise, a laboratory sample may not represent the strength experienced by the consumer.

Sauces, Gravies and Dips: Monosodium glutamate can support savory balance in suitable sauces, dressings, gravies and dips. Salt, acid, fat and aroma all influence the final sensory response.
For an emulsion or viscous product, uniform incorporation matters alongside the amount added. The developer should assess taste at the intended serving temperature and confirm that the addition does not conflict with the target label or category requirements.

Savory Snack Seasonings: Appropriate formulations use Monosodium glutamate in coatings or seasonings for savory snacks. Its contribution must be considered with salt distribution, spice character and the quantity of seasoning actually deposited on the product.
The percentage in a seasoning premix is different from the percentage in the finished snack. Application rate and losses during coating can affect both the sensory outcome and the sodium calculation.

Prepared Meals and Side Dishes: Sensory research supports the use of Monosodium glutamate in selected savory dishes such as rice preparations, vegetables and dips. The result is food-specific rather than a universal improvement across all products.
Consumer evaluation should compare the original recipe, the reformulated base and the MSG-containing version. This helps distinguish an actual improvement from a change in one taste attribute that may not increase overall liking.

Meat and Seafood Preparations: Where permitted, Monosodium glutamate can contribute savory taste in appropriate prepared meat or seafood products. It should be considered as part of the full seasoning and processing system.
Monosodium glutamate does not automatically replace the physical or preservation functions of salt. A lower-salt reformulation may require separate assessment of texture, protein extraction, microbiological control and storage performance.

Plant-Based Savory Foods: Monosodium glutamate provides a defined glutamate contribution without inherently supplying a meat aroma. It can therefore be considered in suitable vegetable, cereal or plant-protein formulations where the desired savory profile needs adjustment.
The complete recipe determines whether the product has the intended character. A glutamate addition alone does not remove all bitter, beany or other unwanted notes, and ingredient-origin claims need documentation for the actual supply.

Sodium-Reduction Formulations: Monosodium glutamate can support acceptable flavor when some sodium chloride is removed from a savory recipe. Its lower sodium content by mass creates an opportunity, but the actual reduction depends on all the changes in the food.
Monosodium glutamate should be tested as a reformulation tool rather than described as a sodium-free salt substitute. A product can contain MSG and still be high in sodium if the rest of the recipe contributes substantial amounts.

Combined Umami Systems: Selected products use Monosodium glutamate with inosinate, guanylate or other taste-active ingredients. The combination can provide a sensory effect different from the same amount of either ingredient used alone.
The formulation should account for sodium contributed by the other salts as well as MSG. A reduction in MSG loading does not necessarily correspond to the same reduction in total sodium if other ingredients are increased.

Foodservice and Recipe Standardization: Defined Monosodium glutamate dosing can help maintain seasoning consistency across batches when the recipe and serving size are controlled. Weighing and clear preparation instructions support more reproducible results than an unqualified volume measure.
The best amount depends on the base ingredients and their natural taste contributions. A highly glutamate-rich base can need a different adjustment from a comparatively bland one.

Concentrated Flavor Preparations: Monosodium glutamate can be incorporated into suitable concentrated seasoning preparations intended for later addition to a food. The concentration in the preparation and the level introduced into the final food should be documented separately.
Developers should also check whether the intended conditions of use are expressed for the concentrate, the finished food or a defined group of additives. One number cannot be transferred automatically between those bases.

Laboratory and Analytical Uses: Sodium L-glutamate is also supplied in grades intended for laboratory work. Such uses may require specified purity, identity and performance criteria different from those used for an ordinary seasoning ingredient.
A food-grade designation does not establish suitability as a certified analytical reference or a sterile laboratory reagent. Conversely, a reagent assay does not by itself supply the food-use documentation needed for commercial manufacturing.

Application Boundaries: Monosodium glutamate is primarily relevant here as a flavor enhancer. It should not be promoted as an independent preservative, a complete protein ingredient or a treatment for a medical condition.

SODIUM CALCULATIONS AND REFORMULATION

The sodium contribution can be calculated directly from the formula and molecular weight. Pure Monosodium glutamate monohydrate contains approximately 12.29% sodium by mass, while pure sodium chloride contains approximately 39.34%.
Thus, one gram of ideal Monosodium glutamate monohydrate contributes about 122.9 mg sodium, compared with about 393.4 mg from one gram of pure sodium chloride. The anhydrous MSG figure differs because it contains no formula water.
For an arithmetic illustration, replacing a one-gram salt portion with 0.5 g salt and 0.5 g Monosodium glutamate monohydrate gives approximately 258 mg sodium instead of 393 mg. That is roughly 34% less sodium within this defined ingredient portion.
This calculation does not show that the two versions taste identical or behave identically in a food. It is not a recommended recipe and does not establish a 34% reduction in the sodium content of the entire finished product.

A complete calculation must include sodium from every ingredient, including sauces, stocks, sodium-containing additives and other flavor-enhancer salts. The final serving mass and preparation instructions also affect the nutrition declaration.
If Monosodium glutamate is added without removing enough sodium from elsewhere, total sodium can increase. Lower sodium content per gram of the ingredient does not independently prove that a reformulated food is lower in sodium.
Salt can affect water activity, texture and other technical properties in addition to taste. Where those functions matter, a sensory success must be accompanied by the appropriate process and shelf-life validation.
Claims such as reduced sodium or low sodium require the applicable legal criteria and the relevant reference product or concentration basis. The raw-material calculation alone does not establish eligibility for a label claim.

MANUFACTURE AND INGREDIENT-ORIGIN INFORMATION

Modern commercial Monosodium glutamate is commonly produced through fermentation of carbohydrate feedstocks. The resulting glutamic-acid-containing material is processed to form the sodium salt, then purified and crystallized.
The exact feedstock and processing route belong to the supplied grade and manufacturing site. A general description of fermentation does not prove a specific raw-material origin, certification or environmental footprint.
Glutamate is also present in many foods, either free or incorporated into proteins. A natural food ingredient containing glutamate is a mixture and should not be treated as analytically identical to a weighed amount of pure Monosodium glutamate.
The names glutamate and gluten refer to different things. That chemical distinction does not replace a supplier's allergen and cross-contact documentation for a particular product.
Where a customer needs statements about allergen control, genetic modification, dietary suitability or certification, obtain documents covering the actual grade. These claims should not be inferred from the product name or a general account of fermentation.

FORMULATION, PROCESSING AND QUALITY CONTROL

Define the intended food category, target sensory profile and sodium objective before choosing the addition level. The sensory optimum and permitted use conditions are separate questions.
For aqueous products, check dissolution at the actual concentration and temperature. A high concentration in a process tank may behave differently from the diluted finished food, especially during cooling or storage.
For dry blends, specify particle distribution where it affects mixing, segregation, flow and dosing. A larger crystal grade and a fine powder can meet the same chemical assay while requiring different handling arrangements.

Retain hydration state and assay basis in raw-material records and calculation sheets. Using 169.11 g/mol for material weighed as the monohydrate introduces an avoidable concentration error.
Compare recipes at the intended serving temperature and preparation method. Changes in dilution can have a larger practical effect than a small difference in the incoming assay.
Quality controls may include identity, assay, optical rotation, pH, loss on drying, clarity, chloride and relevant contaminant limits. Microbiological specifications and hygienic handling should reflect the intended food and process.

A certificate reporting a numerical assay does not replace the rest of the approved specification. Similarly, a specification for one pharmacopoeial or reagent grade should not be substituted silently for the required food standard.
Evaluate heat processing and storage in the complete food. The melting behavior of the isolated crystal is not a direct measure of flavor retention or overall shelf life in a processed formulation.
For an Ataman Chemicals enquiry, supply the destination market, food application, required standard and physical form. Include any critical documentation or sensory comparison requirements so that grade selection follows the actual use.

STARTING FORMULATION APPROACHES FOR MONOSODIUM GLUTAMATE

The following examples illustrate how Monosodium Glutamate can be evaluated during food formulation and product development. They are preliminary sensory and formulation-screening approaches, not validated commercial recipes, food-preservation instructions or finished formulations with established regulatory compliance.

Monosodium Glutamate, also known as MSG, monosodium L-glutamate or sodium L-glutamate, is the sodium salt of L-glutamic acid and provides umami taste. It is identified as INS 621 and, where applicable, E 621. These examples assume food-grade crystalline MSG monohydrate. Verify the supplied ingredient's identity, assay, moisture, granulation and applicable food-grade specification.

Unless otherwise stated, percentages are by mass of the final food or the specified dry seasoning blend, and each listed composition totals 100%. The levels are illustrative starting points, not universal optimum doses or maximum permitted levels. Confirm the applicable food category, conditions of use and labeling requirements for the intended market. Use ingredient specifications, food-safety controls, sensory testing and shelf-life assessment appropriate to the complete product.

The response to Monosodium Glutamate depends on the food matrix, existing free glutamate, salt, acidity and other flavor-active ingredients. Increasing MSG does not necessarily improve overall liking. Evaluate the lowest level that achieves the intended sensory balance, and calculate sodium from all contributing ingredients.

EXAMPLE 1: MONOSODIUM GLUTAMATE CONCENTRATION SCREENING IN A SAVORY VEGETABLE BROTH

Objective: Determine how Monosodium glutamate concentration affects umami intensity, perceived saltiness, flavor balance and overall liking at a fixed added-salt level.

Starting components:

Monosodium Glutamate: approximately 0%, 0.05%, 0.10% and 0.20%

Vegetable broth base from one batch, with its sodium and flavor-enhancer contribution documented: approximately 2.00%, held constant

Sodium chloride: approximately 0.60%, held constant

Sucrose: approximately 0.10%, held constant

Onion powder: approximately 0.20%, held constant

Compatible food-grade spice or flavor preparation: approximately 0.05%, held constant

Potable water: respectively 97.05%, 97.00%, 96.95% and 96.85%

Preparation method, evaporation loss, serving temperature, sample quantity and holding time: held constant

The zero-MSG sample provides a matched control. Document any glutamate or nucleotide contribution from the broth base and flavor preparation because these ingredients can alter the observed response to added Monosodium Glutamate.

Application approach:

Verify that all ingredients are suitable for food use and review relevant allergen information.
Prepare matched broth batches using the same ingredient lots and a consistent food-safe preparation procedure.
Dissolve the sodium chloride, sugar and measured Monosodium glutamate quantity in the liquid phase, then incorporate the remaining ingredients.
Control evaporation and adjust with potable water to the specified final batch mass.
Record appearance, pH and any relevant physical differences before sensory evaluation.
Serve coded samples in a randomized or balanced order at the same temperature.
Evaluate umami, saltiness, vegetable-flavor character, aftertaste and overall liking using a defined scale.
Repeat the comparison in another preparation session and identify the most balanced Monosodium glutamate level.

Added sodium chloride is constant, but sodium from Monosodium glutamate increases across the series. Treat this as a practical ingredient-dose comparison, not as an experiment at identical total sodium. Confirm the selected dose in the complete final broth formulation.

Maintain hygienic preparation, holding and storage suitable for a ready-to-eat broth. Use fresh, properly handled tasting samples; a favorable sensory result does not establish microbiological stability or commercial shelf life.

EXAMPLE 2: MONOSODIUM GLUTAMATE AND SALT-BALANCE SCREENING IN A TOMATO SAUCE

Objective: Compare whether Monosodium glutamate can support acceptable savory balance at a lower added-salt level while measuring the resulting sodium contribution and sensory changes.

Starting components:

Unsalted tomato puree: approximately 85.00%, held constant

Vegetable oil: approximately 3.00%, held constant

Sucrose: approximately 2.00%, held constant

Food-grade starch suitable for the sauce process: approximately 1.00%, held constant

Onion powder: approximately 0.50%, held constant

Food-grade spice blend: approximately 0.20%, held constant

Sodium chloride for trials A, B, C and D: respectively 0.80%, 0.50%, 0.50% and 0.50%

Monosodium Glutamate for trials A, B, C and D: respectively 0%, 0%, 0.15% and 0.30%

Potable water for trials A, B, C and D: respectively 7.50%, 7.80%, 7.65% and 7.50%

Cooking, final batch mass, pH monitoring, serving temperature and sensory method: held constant

Trial A is the higher-salt reference; trial B shows the effect of lowering salt without MSG. Trials C and D then screen Monosodium Glutamate at the same lower salt level. This design helps distinguish the effects of salt adjustment from the response to MSG.

Application approach:

Document the tomato puree's sodium, solids, acidity and flavor characteristics, using one batch throughout.
Prepare each sauce using a consistent, food-safe method appropriate to the starch and other ingredients.
Incorporate the assigned sodium chloride and Monosodium Glutamate quantities and compensate for cooking losses to reach the specified final mass.
Measure pH and viscosity so that changes in acid balance or texture are not overlooked.
Compare coded samples for saltiness, umami, tomato character, sweetness, aftertaste and overall liking.
Estimate total sodium from all ingredient specifications and verify the finished product analytically when required.
Repeat the preferred comparison and assess flavor stability under the proposed storage conditions.
Confirm the final recipe, food-safety process and applicable labeling before commercial development.

For an illustrative calculation, assume 39.34% sodium in sodium chloride and 12.28% in Monosodium glutamate monohydrate. Sodium from these two additions alone is approximately 314.7, 196.7, 215.1 and 233.5 mg per 100 g of sauce for trials A, B, C and D. Tomato puree, spices and other ingredients contribute additional sodium. These estimates do not establish a finished-product nutrition claim.

Acidity and naturally present tomato glutamate can affect the sensory response to Monosodium glutamate. Do not assume that a result in tomato sauce transfers unchanged to a neutral broth or another savory food.

Control hygiene, thermal processing and storage according to the complete sauce formulation. Monosodium glutamate addition is not a preservation step, and measured pH alone does not establish the suitability of a shelf-stable process.

EXAMPLE 3: MONOSODIUM GLUTAMATE AND FLAVOR-NUCLEOTIDE SCREENING IN A DRY SNACK SEASONING

Objective: Evaluate whether a defined flavor-nucleotide addition changes umami intensity, aftertaste and liking at a fixed Monosodium glutamate concentration in a seasoning blend.

Starting components:

Monosodium Glutamate: approximately 8.00%, held constant

Food-grade sodium chloride: approximately 25.00%, held constant

Sucrose: approximately 10.00%, held constant

Onion powder: approximately 8.00%, held constant

Garlic powder: approximately 4.00%, held constant

Paprika or a fixed compatible spice preparation: approximately 5.00%, held constant

Food-grade disodium 5'-inosinate/disodium 5'-guanylate blend, assumed 1:1 by mass: approximately 0%, 0.20% and 0.40%

Maltodextrin carrier: respectively 40.00%, 39.80% and 39.60%

Seasoning application: 2.00% of the final seasoned snack mass, held constant

For the application trial, use 97.50% of the same unsalted snack base, 0.50% compatible edible adhesion oil and 2.00% seasoning. This gives a nominal final added MSG concentration of 0.16% and nucleotide-blend concentrations of 0%, 0.004% and 0.008%, respectively. Check the actual commercial nucleotide blend composition and permitted food use before testing.

Application approach:

Verify food-grade specifications, ingredient identity, allergen information and the particle characteristics of the dry materials.
Preblend the small nucleotide quantity with part of the maltodextrin to support uniform distribution.
Blend with Monosodium Glutamate and the other seasoning components using a repeatable sequence.
Check homogeneity, flow and any visible segregation.
Apply the same oil and seasoning quantities to matched portions of the snack base.
Allow a consistent equilibration period, then compare coded samples for umami, saltiness, flavor persistence, spice balance and overall liking.
Assess powder adhesion, coating uniformity and the amount of loose seasoning.
Recheck sensory quality, caking and seasoning distribution under the intended packaging and storage conditions.
Repeat the preferred MSG/nucleotide combination before adjusting salt or the seasoning application rate separately.

Glutamate and flavor nucleotides can show sensory synergy, but the outcome depends on the matrix and dose. Keep the nucleotide source and ratio documented. Different seasoning application rates change the finished-food concentrations and require a fresh calculation.

Protect Monosodium glutamate and the seasoning blend from moisture and cross-contamination. Control dust during weighing and mixing, maintain hygienic equipment and qualify the complete snack's shelf life, allergen declaration and ingredient labeling.

FOOD SAFETY, REGULATORY STATUS AND LABELING

Food-safety authorities have evaluated Monosodium glutamate, but their assessment terminology is not identical. The US authority considers its addition to foods generally recognized as safe under the applicable framework, while the international expert database records a group acceptable daily intake described as not specified.
In its 2017 re-evaluation, the European food-safety authority derived a group acceptable daily intake of 30 mg/kg body weight per day, expressed as glutamic acid, for E 620-625. This is not the same as 30 mg of MSG product per kilogram of food or a universal addition limit.
An ADI described as not specified is not an instruction to use unlimited quantities. Food manufacturers still need a technological purpose, appropriate use levels and compliance with the applicable market requirements.

Individual food categories can have specific permissions, restrictions or labeling conditions. The E number alone does not authorize every use, and no universal maximum concentration is assigned in this profile.
In the US, added Monosodium glutamate must be declared by its specified ingredient name rather than hidden under a general spices or flavoring description. Other markets can apply their own additive-name and identification-number rules.
Safety and labeling statements should therefore be checked for the actual product and destination. This profile does not establish a clinical benefit, medical indication or unrestricted suitability for specialized nutrition products.

FIRST AID MEASURES

Monosodium Glutamate Inhalation: Move the exposed person to fresh air and allow comfortable breathing. Obtain medical advice if dust-related symptoms persist or the person feels unwell.
MSG Eye Contact: Rinse carefully with plenty of water and remove contact lenses if easily possible. Seek medical advice if irritation continues.
Monosodium Glutamate Skin Contact: Wash with water and remove contaminated clothing as needed. Obtain advice for persistent irritation or an unexpected skin reaction.
Monosodium Glutamate Ingestion Incident: Normal intended food use is different from a workplace ingestion incident involving a bulk or unidentified material. Rinse the mouth and seek medical advice if a large accidental ingestion or illness occurs, providing the product identity and safety data sheet.

HANDLING AND STORAGE

Monosodium Glutamate Handling: Use clean, food-appropriate equipment for material intended for food production. Prevent contamination and avoid unnecessary dust generation during charging or transfer.
Monosodium Glutamate Personal Protection: Select eye protection, gloves and any particulate respiratory protection according to the handling task and current safety data. A food-use designation does not make inhalation of concentrated powder an intended exposure route.
Monosodium Glutamate Storage: Keep packaging tightly closed in a dry, suitable storage area protected from moisture, contamination and excessive heat. Follow the temperature conditions given for the actual grade.

Monosodium Glutamate Packaging Integrity: Protect bags and containers from damage and reseal partially used material under suitable hygienic conditions. Use controlled stock rotation and batch identification.
Monosodium Glutamate Caking: Moisture exposure can affect flow and handling. The presence of formula water in a monohydrate does not justify accepting uncontrolled free moisture or damaged packaging.
Monosodium Glutamate Shelf Life: Use the supplied grade's documented shelf life and storage requirements. No universal duration, package size or certification is guaranteed for all commercial products.

SPILLAGE, FIRE AND DISPOSAL

Monosodium Glutamate Spillage: Collect material without raising unnecessary dust and prevent entry into drains. Keep recovered material separate from approved food-production stock unless its suitability has been formally established.
Monosodium Glutamate Cleanup: Use appropriate equipment and hygienic procedures for the area. Do not disperse powder with compressed air or assume that a visually clean surface meets every food-hygiene requirement.
Monosodium Glutamate Fire Response: Follow the safety data sheet and site plan, using extinguishing media appropriate to the surrounding materials. Significant heating can generate hazardous decomposition products, and responders require suitable protection.
Monosodium Glutamate Waste Management: Manage contaminated material, packaging and cleanup liquids under applicable requirements. Food use does not justify uncontrolled disposal to watercourses or drains.
Monosodium Glutamate Powder Assessment: Use the actual grade and process data when assessing dust and equipment requirements. No unverified ignition-energy, explosion-severity or flash-point value is assigned here.

FREQUENTLY ASKED QUESTIONS

What is Monosodium glutamate?
Monosodium glutamate is the monosodium salt of L-glutamic acid, commonly abbreviated MSG. Its main food function is to contribute umami taste.

What is the food-additive number of Monosodium glutamate?
The relevant identification is E 621 in the EU system and INS 621 in the international numbering system. Actual permissions still depend on the market and food category.

Which CAS number should be used?
142-47-2 identifies the anhydrous salt, while 6106-04-3 identifies the monohydrate. Confirm the supplied formula and hydration state with the product documentation.

Why are two molecular weights reported?
The anhydrous form is approximately 169.11 g/mol, and the monohydrate is approximately 187.13 g/mol because it includes one water molecule per formula unit.

Is crystal water the same as free moisture?
No. The monohydrate contains structural water as part of its formula, while free moisture and method-specific loss on drying require separate interpretation.

How much sodium does Monosodium glutamate contain?
Ideal pure monohydrate contains approximately 12.29% sodium by mass, while the anhydrous salt contains approximately 13.59%. Actual nutrition calculations should use the supplied composition and the complete recipe.

Is Monosodium glutamate sodium-free?
No. Monosodium glutamate contains less sodium per gram than sodium chloride, but its contribution must still be included in the total.

Can Monosodium glutamate replace salt at the same mass without changing a food?
Not automatically. The taste and technical functions differ, so both sensory performance and relevant processing or preservation requirements need assessment.

Why combine Monosodium glutamate with inosinate or guanylate?
These ingredients can interact sensorially with glutamate and change the umami response. The best combination depends on the food and should not be reduced to one universal potency multiplier.

Does Monosodium glutamate act as a preservative?
Monosodium glutamate should not be relied on as the preservation system. A lower-salt recipe still requires appropriate microbiological and shelf-life validation.

Is Monosodium glutamate the same ingredient as yeast extract?
No. Yeast extract is a complex ingredient that can contain glutamate and other flavor components, while Monosodium glutamate is a defined salt with a more specific composition.

Does glutamate mean gluten?
No. The terms refer to different substances, but a finished product's allergen status still needs appropriate ingredient and cross-contact documentation.

What pH is typical for a specified aqueous test?
A published grade uses 6.7-7.2 for a 5% aqueous solution at 25 degrees Celsius. Concentration and test conditions must accompany the result.

Is there one suitable dosage for every food?
No. The appropriate amount depends on the base recipe, serving conditions, sensory target and applicable use requirements.

Does not specified ADI mean unlimited use?
No. It is an assessment term, and manufacturers still need appropriate use levels and compliance with the relevant food rules.

What information should accompany an enquiry?
Provide the destination, application, required food standard, hydration state, physical form and quantity. Include any allergen, certification or quality documents needed for the intended use.

TECHNICAL SUMMARY

Monosodium glutamate is the monosodium salt of L-glutamic acid and a widely used source of umami taste. The common abbreviation is MSG, and its food-additive identifiers are E 621 and INS 621. Monosodium glutamate is typically supplied as white crystalline material readily soluble in water. Its defined composition helps manufacturers adjust free-glutamate contribution without introducing the entire flavor profile of a complex extract or hydrolyzed ingredient.
Hydration state is important to both identity and calculation. The anhydrous salt has a molecular weight of approximately 169.11 g/mol, while the monohydrate has a molecular weight of approximately 187.13 g/mol. The corresponding CAS numbers are 142-47-2 and 6106-04-3. Formula water contributes about 9.63% of ideal monohydrate mass, so equal weights of the two forms are not equivalent in sodium or glutamate content. Loss on drying must retain its specified method and should not be interpreted as a universal measure of all structural water.

The main applications are savory foods and preparations, including seasoning blends, soups, stocks, sauces, snack seasonings and prepared meals. Monosodium glutamate can also be used in selected sodium-reduction recipes. Research supports useful interactions between glutamate and suitable ribonucleotides, but the magnitude depends on the food and concentration. Neither a universal addition rate nor a fixed flavor-enhancement multiplier can be established from the chemical name alone.
Pure monohydrate contains approximately 12.29% sodium by mass, compared with about 39.34% in pure sodium chloride. This creates a potential advantage when some salt is removed and the recipe is reformulated successfully. Adding Monosodium glutamate without sufficient changes elsewhere can instead increase total sodium. A complete assessment must include every sodium-containing ingredient, serving size and preparation method. Salt's physical and preservation functions also need consideration, because sensory improvement alone does not establish an acceptable shelf life.

Useful quality parameters include identity, assay, optical rotation, pH, drying loss, clarity and appropriate impurity and microbiological controls. Their methods and reporting bases matter. A representative aqueous pH range is 6.7-7.2 under specified conditions, while a published commercial bulk density is approximately 680 kg/m3. Bulk density is distinct from true crystal density. Thermal dehydration and decomposition also make a simple boiling or melting figure an incomplete description of processing behavior.
Modern manufacture commonly uses fermentation followed by processing, purification and crystallization. The route does not independently prove a specific feedstock, certification or allergen statement for every grade. Food, reagent and pharmacopoeial materials may share a chemical identity while requiring different documentation. Supplier qualification should therefore follow the intended use rather than assay alone. In dry mixtures, particle distribution and handling can affect segregation and dosing; in liquid products, concentration and serving dilution are central. These process factors should be evaluated alongside taste when comparing two chemically similar grades.

Food authorities use different assessment terminology and requirements for glutamates. Safety guidance values are not interchangeable with maximum addition limits, and permission and labeling must be checked for the destination market. Handling should preserve hygienic quality, control dust and protect packaging from moisture. An Ataman Chemicals enquiry should identify the application, required standard, hydration state, physical form and quantity so that the proposed grade can be assessed against the complete manufacturing requirement.

COMMERCIAL ENQUIRIES

Contact Ataman Chemicals with the intended use of Monosodium glutamate, destination market, required specification and quantity. State any critical crystal-size, hydration-state or documentation requirements.
Request the technical, safety and batch-quality information applicable to the proposed grade. Confirm food-use documentation, packaging, availability and commercial terms for the particular enquiry.
Ataman Chemicals
Phone: +90 216 577 10 10
Email: info@atamankimya.com